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.
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.
- 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
How to make the Siopao 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.
- Rest the dough for 20-30 minutes 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. 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.
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.
Printable Recipe
Siopao Bola-Bola (Steamed Pork Buns)
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.
Benjamin Gines says
I can say that your recipe was a product of diligent effort from several attempts until you found the right one. I also use the 3-1 cups flour/water ratio and 1:1 ratio for flour and oil/shortening. Thanks for sharing your recipe!
Bebs says
Thanks for your beautiful comment, Benjamin. I believe that we owe it our readers to give them the best we could😉, and I am glad you agree with this recipe.
Amadito Gerolaga says
Bebs, how about the siopao gravy?
thanks
Bebs says
Hi Amadito, if you want the easiest siopao sauce/gravy, mix some hoisin sauce with some cornstarch slurry and cook until it becomes gravy.
Shanti says
Hi just want to ask can i make it using ground chicken?
Bebs says
Sure, Shanti. It will not have the same flavors though but should still be good.
dith says
Do I need a double acting baking powder. Can I use normal baking powder?
Bebs says
I think most baking powder sold are double-acting. What brand are you using? Double acting baking powder has 2 leavening stages, first when combined with liquid and second is when exposed to heat, which we prefer when making siopao. If your baking powder is single-acting then it will not matter because it loses it leavening capability when it is already time to steam/cook, so might as well just omit it and if needed just add a bit more of yeast.
Amadito says
Will try this. FYI when the pandemic started I indulge myself in cooking and baking and have tried some of your recipes and everybody requested a return bout. thank you for sharing your expertise
Tsabu says
thank you! awesome recipe. Is 15 minutes of low heat steaming enough though for that raw filling to cook?
Kim says
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.
Bebs says
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.
Alyssa says
Thank for the recipe! Made it today and my kid loves it.
Anne says
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.
Bebs says
Thank you, Anne! Really happy to know you are loving our recipes here.
Nida Santos says
The recipe is good and it turns well,my only problem is how do you make the dough smooth?thanks
Bebs says
Practice and lots of it. once you knead it sufficiently then it should be smooth.
Ai gonzales says
Hi ma'am, I followed your recipe but the smell of the yeast is too strong... 😭 I don't know what I did wrong..
Bebs says
Could it be the yeast you are using??? Try to use 1 level teaspoon of yeast only (use proper measuring spoon)
Bing says
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.
Bebs says
Yes, you can freeze already steamed siopao and just thaw it before reheating in steamer again or microwave.
Liz Rada says
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!
Bebs says
Glad you like it, Liz.
Jey says
Hello,
Thanks for the recipe. Just asking, what is the replacement of hoisin sauce?
Regards,
JEY
Bebs says
You can use five-spice powder.
vc says
Hi Bebs, what can I use in place of shortening?
Bebs says
You can use oil or lard.
Marie says
Hi ma’am can I use margarine instead of oil?
Bebs says
Margarine would leave color and taste to the buns. I would recommend oil instead.
Leo P says
thank you! this is the other siopao recipe I was looking for you are AMAZING.
Bebs says
Happy that you like them, Leo.
Les says
I made siopao with bola bola fillings. After steaming, why is my filling not soft or spongy?
Bebs says
The filling will never be soft or spongy, it's meat.
Riz says
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
Bebs says
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.
Alice says
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.
Bebs says
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.
Bhaby says
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?
Zel says
Absolutely amazing recipe.mine turned out really good,thanks a lot!🙏🙏🙏
Bebs says
That is great, Zel. Thanks for the 5 stars.
Leizel says
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 .
Bebs says
😘
Joanna says
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. 😊
Dang says
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. 😭
Bebs says
Have you tried it? How did it go?