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Home > Asian Dishes

Siopao Bola-Bola (Steamed Pork Buns)

BY :Bebs | Published: 05/19/ 2019 | Updated:07/09/ 2020 | 139 Comments

RECIPE PRINT
5 from 21 votes
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Sweet steamed buns with minced pork filling. This Siopao Bola-Bola is the Filipino version of Steamed Pork Buns. Made extra special with the addition of salted eggs and Chinese sausage.

Special Siopao Bola-Bola with salted egg and Chinese sausage

It has been a while since I made my Siopao with Chicken Asado post and I thought it is about time to make the other version, Siopao Bola-Bola.

Bola-Bola is how we call meatballs in Filipino which serves as filling for these steamed buns. Special Siopao Bola-Bola, however, has added salted egg and sometimes, Chinese sausage.

I got a lot of questions and some tips from our readers on making siopao. I also tried several other recipes for making the steamed buns to achieve my perfect Siopao.

My goal was to have white steamed buns with a shiny, smooth skin and soft and fluffy inside that does not collapse or shrink or dimple after steaming.  It should also have a slightly chewy bite and not cakey or crumbly.

Soft, fluffy Siopao or Filipino Steamed Pork Buns

  • What flour to use for steamed buns/siopao?
  • How to get Siopao/ Steamed buns white?
  • How to make soft, fluffy siopao / steamed buns?
  • How to Store Siopao/Steamed Buns?
  • Ingredients for Siopao Bola-Bola
  • How to make the Siopao dough?
  • How to make the Bola-Bola filling?
  • Notes in making the perfect Siopao / Steamed Buns
  • EASY SIOPAO SAUCE:
  • Printable Recipe
  • Siopao Bola-Bola (Steamed Pork Buns)

What flour to use for steamed buns/siopao?

I read in several recipes that they use cake flour to have soft and fluffy steamed buns. I tried it and the first thing I noticed is how soft the dough is. The problem with that is that it was rather difficult to form into a siopao as it does not keep the folds well.

I think it would be perfect if you want a simple Mantou. It is also fine to use if you plan to make a simple round filled buns. However, the resulting texture would be a bit crumbly.

In this recipe, I used regular all-purpose flour which normally has a medium gluten level. It keeps its form better and tastes better too with a bit chewy texture.

How to get Siopao/ Steamed buns white?

I got several people saying that adding some vinegar to the water for steaming would result in whiter buns. I tried it and well I am not so convinced that it makes any difference.  Maybe I need to conduct a thorough comparison test.

Those super white steamed buns are produced using specialty flours that are (super) bleached with low gluten level.

I also replaced some of the water with milk and I think that contributed more to my bao buns looking brighter.

How to make soft, fluffy siopao / steamed buns?

I use instant yeast to make these bao buns. I prefer it to active dry yeast to shorten the rising time and to save the time of proofing it. Active dry yeast can be used, of course.

I use lesser yeast (4 grams for 390grams flour) to avoid the yeasty aftertaste. To make up for the reduced leavening agent, we add baking powder. I use double-acting baking powder that works in two phases; once when cold, and once when hot. This ensures that our steamed buns will have a good rise while being steamed.

How to Store Siopao/Steamed Buns?

If to be consumed within 3-4 days, you can just place the cooked siopao / steamed buns in an airtight container and put in the fridge. You may also freeze them up to 5-6 weeks.

To reheat siopao, just bring them out and thaw if frozen until they (almost) reach room temperature. Steam for 5 minutes or longer for bigger buns.

Ingredients for Siopao Bola-Bola

Dough:

  • 3 cups (390g) all-purpose flour
  • ⅓ cup sugar
  • ½ tablespoon (4g) instant yeast
  • ½ tablespoon baking powder (double-acting)
  • ⅔ cup (158g) lukewarm milk
  • ⅓ cup (81g)lukewarm water
  • 3 tablespoon shortening

Filling:

  • 250 grams ground pork
  • 1 medium onion, chopped finely
  • ¼ cup shrimp, chopped
  • 1 egg
  • 1 tablespoon sesame oil
  • 2 tablespoon oyster sauce
  • 1 teaspoon garlic powder or 1-2 cloves garlic minced
  • 1 tablespoon flour
  • ½ teaspoon ground pepper
  • salt if needed
  • 2 salted eggs
  • 1 piece of Chinese sausage

Filipino Steamed Pork Buns with minced pork, sakted egg and Chinese Sausage

How to make the Siopao dough?

  1. Combine flour, sugar, yeast, and baking powder in a large bowl.
  2. Pour in milk and water and mix several times just to moisten the dry ingredients.How to make steamed pork buns
  3. Cut in the shortening and mix until a dough forms.
  4. Tip the dough into a flat surface and knead until smooth and elastic.How to make steamed pork buns
  5. Rest the dough for 20-30 minutes until it has risen to just almost double the original size. (Meanwhile, prepare the filling)
  6. Turn it to a lightly floured surface and roll into a log. Divide into two. Return half back to the bowl and place in the fridge. This will slow down the rising.
  7. Divide the other half into 5 equal parts. Fold each piece to its center several times until no longer puffy and sooth before forming it into a ball.How to make steamed pork buns

How to make the Bola-Bola filling?

  1. Add all the ingredients for the bola-bola (meatball) in a bowl, except for the salted eggs and Chinese sausage. Mix until well combined.
  2. Cover with plastic wrap and let it rest for a few minutes or until the dough is ready.
  3. Cut a piece of salted egg into half and then each half into quarters giving you 8 in total each egg. You can also just cut a piece into 4 if desired. Set aside.
  4. Cut the Chinese sausage into pieces about half-inch thick. Set aside.Steps in making Siopao Bola-Bola

To assemble:

  1. Take a piece of a dough ball and flatten it, using your palm and a rolling pin, into about 4-5 inch circle leaving a small bulge in the middle.
  2. Scoop a tablespoon of filling and place it in the middle. Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. Repeat with the remaining dough balls. Let them rest for 5-10 minutes.
  3. Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer leaving at least an each apart as they will rise and spread while steaming. Steam for 15 minutes at low heat.How to make steamed pork buns

Notes in making the perfect Siopao / Steamed Buns

Adding milk in the dough made the buns soft longer than just using water. Just like when you bake bread.

Kneading the dough properly contributes to having a nice, smooth and even skin that will not wrinkle or dimple once steamed. So make sure you knead it enough until it becomes smooth  (10-12 minutes by hand or 8-10 with a mixer).

I also learned that steaming at low heat helps to prevent the buns from collapsing.

EASY SIOPAO SAUCE:

  • 2 tablespoon cornstarch
  • 1 cup water
  • 4 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce

Combine all ingredients in a saucepan and simmer over medium heat while stirring constantly until sauce thickens.

Siopao Bola-Bola with salted egg and Chinese sausage

Printable Recipe

Siopao Bola-Bola with salted egg and Chinese sausage
Print Review

Siopao Bola-Bola (Steamed Pork Buns)

5 from 21 votes
This Siopao Bola-Bola is the Filipino version of Steamed Pork Buns. Made extra special with the addition of salted eggs and Chinese sausage.
Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Rising Time 30 minutes mins
Total Time: 1 hour hr 15 minutes mins
Course :Appetizer, Snack
Servings =10
Print Recipe Rate this Recipe

Ingredients
 

Siopao Dough:

  • 3 cups all-purpose flour
  • ⅓ cup sugar
  • ½ tablespoon instant yeast
  • ½ tablespoon baking powder double-acting
  • ⅔ cup lukewarm milk
  • ⅓ cup lukewarm water
  • 3 tablespoon shortening

Filling:

  • 250 grams ground pork
  • 1 medium onion chopped finely
  • ¼ cup shrimp chopped
  • 1 small egg
  • 1 tablespoon sesame oil
  • 2 tablespoon oyster sauce
  • 1 teaspoon garlic powder or 1-2 cloves garlic minced
  • 1 tablespoon flour
  • ½ teaspoon ground pepper
  • salt if needed
  • 2 salted eggs
  • 1 piece of Chinese sausage

Instructions
 

MAKE THE DOUGH:

  • Combine flour, sugar, yeast, and baking powder in a large bowl. Pour in milk and water and mix several times just to moisten the dry ingredients. Cut in the shortening and mix until a dough forms.
  • Tip the dough into a flat surface and knead until smooth and elastic. Usually takes about 10-12 minutes by hand or 8-10 with mixer.
  • Rest the dough for 20-30 minutes or until it has risen to just almost double the original size. (Meanwhile, prepare the filling)
  • Turn it to a lightly floured surface and roll into a log. Divide into two. Return half back to the bowl and place in the fridge. This will slow down the rising.
  • Divide the other half into 5 equal parts. Fold each piece to its center several times until no longer puffy and sooth before forming it into a ball. 

HOW TO MAKE THE BOLA-BOLA FILLING?

  • Add all the ingredients for the bola-bola (meatball) in a bowl, except for the salted eggs and Chinese sausage. Mix until well combined.
  • Cover with plastic wrap and let it rest for a few minutes or until the dough is ready.
  • Cut a piece of salted egg into half and then each half into quarters giving you 8 in total each egg. You can also just cut a piece into 4 if desired. Set aside.
  • Cut the Chinese sausage into pieces about half-inch thick. Set aside.

To assemble:

  • Take a piece of a dough ball and flatten it, using your palm and a rolling pin, into about 4-5 inch circle leaving a small bulge in the middle.
  • Scoop a tablespoon of filling and place it in the middle. Add a portion of salted egg and sausage on top of the filling. Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. Repeat with the remaining dough balls. Let them rest for 5-10 minutes.
  • Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer leaving at least an each apart as they will rise and spread while steaming. Steam for 15 minutes at low heat.

Nutrition

Calories: 377kcalCarbohydrates: 38gProtein: 14gFat: 17gSaturated Fat: 5gCholesterol: 93mgSodium: 402mgPotassium: 232mgFiber: 1gSugar: 8gVitamin A: 170IUVitamin C: 1.2mgCalcium: 69mgIron: 2.7mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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  1. Kim says

    November 23, 2021 at 2:50 am

    5 stars
    Are you using a crisco as a shortening? I love the bun so much, but i’m wondering if you know how to make a “whiter” bao? Mine’s like an offwhite.

    Reply
    • Bebs says

      December 01, 2021 at 12:14 am

      The really white siopao uses a special flour called Pau or Hong Kong flour, which is highly bleached. We have some tips on how to make your buns whiter in the post.

      Reply
      • Alyssa says

        February 06, 2022 at 10:51 am

        5 stars
        Thank for the recipe! Made it today and my kid loves it.

        Reply
  2. Anne says

    September 20, 2021 at 6:50 pm

    Another great recipe from you Bebs! Thank you! Had my first try on siopao today and it really turned out well. Instant hit for my partner too.

    Reply
    • Bebs says

      September 22, 2021 at 9:52 am

      Thank you, Anne! Really happy to know you are loving our recipes here.

      Reply
  3. Nida Santos says

    July 18, 2021 at 8:57 pm

    5 stars
    The recipe is good and it turns well,my only problem is how do you make the dough smooth?thanks

    Reply
    • Bebs says

      August 19, 2021 at 5:53 pm

      Practice and lots of it. once you knead it sufficiently then it should be smooth.

      Reply
      • Ai gonzales says

        September 17, 2021 at 4:30 pm

        5 stars
        Hi ma'am, I followed your recipe but the smell of the yeast is too strong... 😭 I don't know what I did wrong..

        Reply
        • Bebs says

          September 22, 2021 at 9:55 am

          Could it be the yeast you are using??? Try to use 1 level teaspoon of yeast only (use proper measuring spoon)

          Reply
  4. Bing says

    July 03, 2021 at 10:36 pm

    My family loves this siopao very much. I am a working mom so I like to make a bunch at a time. Is it possible to freeze it? If so, should it be fully cooked or freeze before steaming? Thank you.

    Reply
    • Bebs says

      July 04, 2021 at 1:02 am

      Yes, you can freeze already steamed siopao and just thaw it before reheating in steamer again or microwave.

      Reply
  5. Liz Rada says

    June 27, 2021 at 2:13 pm

    5 stars
    Love the dough recipe. So easy to follow. I changed the bolabola recipe to chicken with quail egg and chicken Chinese sausage. It worked as well. Thanks!

    Reply
    • Bebs says

      June 28, 2021 at 10:37 pm

      Glad you like it, Liz.

      Reply
  6. Jey says

    May 18, 2021 at 1:12 pm

    Hello,

    Thanks for the recipe. Just asking, what is the replacement of hoisin sauce?

    Regards,
    JEY

    Reply
    • Bebs says

      May 19, 2021 at 10:22 am

      You can use five-spice powder.

      Reply
  7. vc says

    April 13, 2021 at 1:45 am

    Hi Bebs, what can I use in place of shortening?

    Reply
    • Bebs says

      April 16, 2021 at 10:32 am

      You can use oil or lard.

      Reply
      • Marie says

        June 23, 2021 at 4:27 pm

        Hi ma’am can I use margarine instead of oil?

        Reply
        • Bebs says

          June 23, 2021 at 6:33 pm

          Margarine would leave color and taste to the buns. I would recommend oil instead.

          Reply
  8. Leo P says

    April 11, 2021 at 11:04 pm

    thank you! this is the other siopao recipe I was looking for you are AMAZING.

    Reply
    • Bebs says

      April 16, 2021 at 10:38 am

      Happy that you like them, Leo.

      Reply
  9. Les says

    April 06, 2021 at 7:17 am

    I made siopao with bola bola fillings. After steaming, why is my filling not soft or spongy?

    Reply
    • Bebs says

      May 19, 2021 at 5:15 pm

      The filling will never be soft or spongy, it's meat.

      Reply
  10. Riz says

    January 27, 2021 at 12:10 pm

    5 stars
    Tried this recipe twice already, love it so much. I just wonder if you think it would make any difference if salt is added in the dough recipe? Thank you

    Reply
    • Bebs says

      May 20, 2021 at 11:52 am

      That is great that you like our recipe, Riz. You can add a pinch or two of salt but it will not really much difference.

      Reply
  11. Alice says

    January 11, 2021 at 5:02 am

    Hi, I followed your recipe for siopao dough to the T but the dough collapse after I steam it. What did I do wrong? Please advice. Thank you.

    Reply
    • Bebs says

      May 20, 2021 at 11:02 am

      Hi Alice, it could be that the dough expanded too much and the flour was not able to handle it. Try to lessen your yeast or omit the baking powder next time.

      Reply
  12. Bhaby says

    December 12, 2020 at 10:36 pm

    I’ve tried different recipes and each one has different way of steaming. Do you boil the water first and put the dough in the steamer and lower the heat, then cook for 15-18 minutes?
    Other recipes the Chinese ones is to put the dough in with cold water and boil the water. Once it boils lower the heat and steam for 15 minutes.
    Another question is that you did not include the details on the other half you put in the fridge. After you’ve done with the first half, do you do the second half then steam both halves at the same time?

    Reply
  13. Zel says

    October 31, 2020 at 6:35 am

    5 stars
    Absolutely amazing recipe.mine turned out really good,thanks a lot!🙏🙏🙏

    Reply
    • Bebs says

      November 14, 2020 at 1:29 am

      That is great, Zel. Thanks for the 5 stars.

      Reply
      • Leizel says

        December 07, 2020 at 6:17 am

        You’re very welcome,I have been using this recipe and it’s perfect as long as I follow instructions. I have also check more of your recipe and I will you 5 stars again and again.thank you for sharing secrets it really helped .

        Reply
        • Bebs says

          May 06, 2021 at 1:18 am

          😘

          Reply
  14. Joanna says

    October 27, 2020 at 11:40 am

    5 stars
    Hi

    Thank you for the recipe and detailed explanations. I was wondering how did you come up with 390 grams conversion for 3 cups of flour? I've looked just about everywhere on google and 3 cups doesn't equal to 390 grams.

    Thank you once again. 😊

    Reply
  15. Dang says

    September 25, 2020 at 4:41 pm

    Hi ma’am thank you for sharing your recipe. This is one of my favorite food. I will try and hope i cook it right this time. I tried many times but always fail. 😭

    Reply
    • Bebs says

      March 23, 2021 at 2:10 am

      Have you tried it? How did it go?

      Reply
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