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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 22 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 22 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. Manny says

    September 09, 2020 at 11:44 pm

    I notice you didn't use any baking oil on the dough instead you use milk. Would there be any significant using oil? Have'nt tried making this Siopao. I always see some using oil on their dough. But I will try your receipe with milk on dough.

    Reply
    • Bebs says

      November 18, 2020 at 11:22 pm

      Instead of oil, I used shortening. Makes it more fluffy.

      Reply
  2. Marnelle says

    September 02, 2020 at 9:35 pm

    5 stars
    Hi Bebs.
    I will try this recipe soon. Im planning it to put on a business if this will be perfectly done.
    Not just this siopao recipe that i get in your website, i had alot and taken it into business already.
    If you read carefully the instructions, you will do it perfectly. This is my experience.
    I cant wait to cook this recipe.

    Reply
  3. Kai says

    August 23, 2020 at 4:48 am

    Tried your siopao and pandesal recipe, both came out really good! Did them first time -- I am barely starting to bake -- people were impressed!
    Thank you so much!

    Reply
    • Armin says

      September 01, 2020 at 1:51 pm

      Great to hear that...thanks for the feedback and happy baking 😉

      Reply
  4. Rorie says

    August 22, 2020 at 9:23 pm

    I did exactly as in your siopao recipe. Dough & filling taste perfect. Where was i wrong when the finished steamed siopao color was brown? First time it happened to me. Pls help. Thanks.

    Reply
    • Bebs says

      November 14, 2020 at 2:13 am

      Change your baking powder, it happened to me one time and it was the baking powder I used.

      Reply
  5. fildeps says

    July 27, 2020 at 6:56 pm

    5 stars
    made this twice in a row, followed your recipe to a tee. the succulent filling. tasty and springy bao, topping off with the sweet and savoury sauce which i only added star anise. first time making siopao and came out perfect.

    you are right about the dough proportions. the combination of yeast and baking powder, milk and sugar. i think what makes it your own is the use of shortening which i notice from your other recipes. the bao came out like a mantou which is one of my favourites.

    this is awesome, whole family cant get enough of the siopao we all love. you are the best.

    Reply
    • Bebs says

      July 28, 2020 at 4:39 pm

      Hi Fildeps, that is so nice of you to say and I really appreciate this very thoughtful comment. I am glad that you and the family loved it! Thanks for the perfect review...

      Reply
  6. Maye says

    July 18, 2020 at 11:49 pm

    It did not say when to use the chinese sausage. It only say, set it aside. When will it be mixed with the filling?

    Reply
  7. Reychel says

    July 15, 2020 at 6:10 pm

    Hi, can I prepare the dough 1 day ahead and assemble it the next day. Thanks

    Reply
    • Bebs says

      July 17, 2020 at 10:44 am

      Sure you can, if it will take longer than overnight then reduce the amount of yeast to half. Then refrigerate after kneading. It will rise slowly in the fridge.

      Reply
  8. Dawn says

    July 10, 2020 at 4:45 am

    5 stars
    You did not mention in your instructions the half of the dough in the fridge. Do you fill in the rolled dough first before you start with the other half. My problem is I usually double the recipe and I’m having problem with over proofing the first batch I finished before I do the rest. What is the best way to do this. I have a big steamer that I can steam all of them at the same time.

    Reply
    • Bebs says

      July 31, 2020 at 1:11 am

      Hi Dawn, I did not mention it because I did not put the half in the fridge but used it all in one batch. But because you doubled the recipe then yes, I would recommend putting the half in the fridge after kneading so it can slowly rise and be ready by the time you are done with your first batch.

      Reply
      • V says

        February 19, 2021 at 12:01 am

        I wondered where the other half went? Lolll

        Reply
  9. Ann says

    July 08, 2020 at 12:43 pm

    5 stars
    Hello Bebs,
    I made this recipe last night and its so good!! One thing I missed was adding salt but its still so good! My husband said I just need to put lil salt but nevertheless, he said its perfect! Thanks!!!! I’m gonna make more when we finish this batch because even my picky eater 2 year old daughter loves it! Thank you!!!

    Reply
    • Bebs says

      July 31, 2020 at 1:03 am

      Wow, Ann! That is so nice to hear. I am happy that your husband and daughter love it!

      Reply
  10. Kerry Chan says

    July 03, 2020 at 4:10 am

    5 stars
    This recipe is fantastic! The buns come out soooooo soft and the filling is so tasty. My husband says they taste just like his grandmas. Thank you.

    Reply
    • Bebs says

      July 28, 2020 at 5:52 pm

      Thanks so much for the wonderful comment, Kerry! Happy that you like it.

      Reply
  11. jillian says

    July 02, 2020 at 2:10 pm

    Can i use this dough as a dough for mantou?

    Reply
    • Bebs says

      July 28, 2020 at 5:45 pm

      Yes you can, Jillian.

      Reply
  12. Mary says

    June 21, 2020 at 9:32 am

    for yeast and baking powder, do you mean in teaspoon? I will try this, looks so delicious...thanks for the recipe 🙂

    Reply
    • Bebs says

      June 23, 2020 at 11:45 pm

      Hi Mary, the recipe states tablespoon.

      Reply
  13. Cha says

    June 17, 2020 at 1:01 am

    Hi! Can I use Olive oil instead of shortening?

    Reply
    • Bebs says

      June 17, 2020 at 9:24 am

      It will work, of course, but it will also leave a taste on the buns, if that is your aim then go ahead. Or you can use more neutral-flavor oil.

      Reply
  14. Celia says

    June 16, 2020 at 2:43 pm

    5 stars
    Hi Bebs,

    Thank you so much for sharing your passion!

    White and super soft steamed bun achieved! A really “must try and share” recipe!😊😊😊

    God Bless you and your family😊😊😊

    Reply
    • Bebs says

      June 17, 2020 at 9:56 am

      Happy that you like our recipe, Celia. Thanks for the great review.

      Reply
  15. mc says

    June 05, 2020 at 5:42 pm

    Hi.

    Can i use butter instead of shortening? Btw, im using your recipe for ube cheese and normal pan de sal. It turned out really great. All for the first time.

    Thank you so much po! God bless.

    Reply
    • Bebs says

      June 05, 2020 at 8:17 pm

      Hi MC, butter has its own flavor, unlike shortening that is neutral. You can just use vegetable oil.

      Reply
      • Mc says

        June 06, 2020 at 1:22 am

        I see. Should i use the same measurement? Thank you much. 🙏🏻

        Reply
        • Bebs says

          June 09, 2020 at 12:15 am

          Sure, go ahead.

          Reply
  16. Liz says

    June 04, 2020 at 2:02 am

    My grandson has a milk allergy but loves siopao. Do you have a recipe for siopao dough that does not use milk? or can I just substitute water for the milk in this recipe?

    Reply
    • Bebs says

      June 09, 2020 at 12:18 am

      Hi Liz, yes you can replace it with water. But expect that it might not be as soft and as white though.

      Reply
  17. Leonora Byrne says

    June 01, 2020 at 5:52 pm

    5 stars
    Hello

    Would I be able to use bread flour?
    Thank you

    Reply
    • Bebs says

      June 02, 2020 at 12:40 am

      Well, if you have no other choice then go on. But maybe you will need more water and expect it also to be chewier. Let it rise longer since it will be able to hold its form better than APF.

      Reply
  18. Richard Sue says

    June 01, 2020 at 4:10 am

    Hello Bebs!
    Just finished copy paste your Recipe... I will try my best to do this... i hope i can.
    Thank you!

    Reply
    • Bebs says

      June 02, 2020 at 12:53 am

      You can do it, Richard!

      Reply
  19. Chloe says

    May 24, 2020 at 10:27 pm

    5 stars
    Hi Bebs,

    I just made and the filling is so good but the dough is a little bit yellow. I would like to share it with friends but really can’t cuz of the yellow dough, looks dirty. I live in the US so we have different brands of flour unlike the Philippines. Can you please help me what really works? Do I have to use bleached flour? Vinegar? And have you really tried it yourself to make it white? I did not see in your recipe that you add vinegar, cuz your siopao photo looks white. So what did you use? Bleached flour? Vinegar incorporated in the flour? Please help!!!! Thank you so much! ❤️

    Reply
    • Bebs says

      May 30, 2020 at 1:31 am

      Hi Chloe, this happened to me before but instead of yellow it was brownish. Turns out it was the baking soda from the old recipe I followed and I omitted that and started from scratch. Could it be that you used baking soda by mistake?

      Reply
  20. Gleisa R. says

    May 22, 2020 at 5:31 pm

    5 stars
    This siopao bola bola is amazing! My family loves it! I couldn’t believed I just made a siopao and it was a success. Thank you. I just started baking and your website is my number one go to site...

    Reply
    • Armin says

      May 25, 2020 at 9:58 am

      Hi, that sounds great 👍. Hope I will hear again when you tried some of our recipes...happy baking 🤗

      Reply
  21. Olivia says

    May 21, 2020 at 3:16 am

    Bend
    Will the meat be cooked without cooking first?

    Reply
    • Bebs says

      May 28, 2020 at 8:48 pm

      Yes, it will be because it will be steamed inside the dough.

      Reply
  22. Chanel says

    May 16, 2020 at 1:20 pm

    Hi Bebs
    Can I use bread maker to make the dough?
    Thank you😊

    Reply
    • Bebs says

      May 18, 2020 at 12:27 pm

      Sure you can, Chanel.

      Reply
  23. Chanel says

    May 16, 2020 at 11:07 am

    Hi Beb
    Can I use bread maker for the dough? I will wait for your reply before making it tonight😊 I finally found shortening at the supermarket and I'm very excited to make bola bola.
    Thank you in advance😊

    Reply
    • Bebs says

      May 18, 2020 at 12:48 pm

      Yes you can do it in a bread machine using the dough function.

      Reply
  24. Lez says

    May 13, 2020 at 5:24 pm

    hi..can i replace the shortening with oil?

    Reply
    • Bebs says

      May 14, 2020 at 2:17 am

      Sure you can Lez..

      Reply
  25. Kris says

    May 13, 2020 at 12:46 am

    Hello Bebs!

    I cooked it today and it was sooooooo good. My partner (he is Australian tried it for the first time and he like it too) thank you for your recipe.

    Reply
    • Bebs says

      May 13, 2020 at 12:16 pm

      That sounds perfect, Kris! Armin love it too!

      Reply
  26. albin says

    April 30, 2020 at 8:35 pm

    Hi Bebs,
    great recipe! How to make a white siopao. I tried it but it gives me a little yellow in color.
    Hope to hear from you. Thank you.

    Reply
    • Bebs says

      May 01, 2020 at 12:56 am

      Did you try adding 1 tbsp of vinegar to the water for steaming? or directly to the dough.

      Reply
  27. Reina Justo says

    April 27, 2020 at 3:25 am

    Hi Bebs,
    I tried your recipe with active dry yeast and it was a hit! I tried cooking the bola bola (steamed it first) my family loved it. Thanks for the recipe! The buns were moist, white and fluffy... yum. Hope i can post pics hahaha.

    Take care
    Reina

    Reply
    • Bebs says

      April 27, 2020 at 11:30 pm

      Send me the photos thru email or to our IG or FB...

      Reply
  28. Reina Justo says

    April 25, 2020 at 9:33 pm

    Hi Bebs

    If I use active dry yeast, what would be the instructions for the dough?
    Thank you.
    Regards.
    Will wait for your feedback.
    God bless
    Reina

    Reply
    • Bebs says

      April 26, 2020 at 5:36 pm

      Hi Reina, you need to activate the yeast. Sprinkle it over the 1/3 cup lukewarm water with a teaspoon sugar (both taken from the recipe). Wait for 5 minutes or until it has foamed then add to the flour.

      Reply
  29. Tisay says

    April 24, 2020 at 9:40 am

    5 stars
    Hi Bebs, I tried your recipe last night! It was yummy and taste like the siopao I knew, but I just had one problem, my dough were a bit sticky, I did add more flour to it, and was satisfied with the result, the next thing I will practice, is how to fold the siopao!

    Reply
    • Bebs says

      April 24, 2020 at 6:13 pm

      Hi Tisay, yes, the amount of liquids could vary depending on the flour used. Glad to hear that you were able to make it work still. I like the folding part and it took me several times to get it right too.

      Reply
  30. Amor Salyer says

    April 23, 2020 at 10:20 pm

    5 stars
    Thank you i will try this..i will also try self rising so dont have to use yeast

    Reply
    • Bebs says

      April 24, 2020 at 8:35 pm

      Hi Amor, self-rising flour is normally used for cakes or shortbread. I do not recommend using it for yeast bread as it may be too crumbly.

      Reply
  31. Betsy says

    April 22, 2020 at 2:45 pm

    Hi Ms. Bebs,

    Thank you for sharing your recipes! I did the Siopao Asado using ground pork instead of chicken. My son loved it & tomorrow I’m planning to try the Siopao Bola-bola ‘coz my husband is coming from 2wks. work & he is requesting to make this one.

    Reply
    • Bebs says

      April 22, 2020 at 8:45 pm

      Nice that your son liked our siopao asado recipe...hoping your husband would too...

      Reply
  32. Mickey says

    April 20, 2020 at 10:28 pm

    Thank you for the recipes, it helps me a lot :). God bless you

    Reply
  33. Honney says

    April 20, 2020 at 12:06 am

    Hi, what kind of milk did you use? thank you.

    Reply
    • Bebs says

      April 20, 2020 at 6:10 pm

      Hi Honney, I used regular fresh milk.

      Reply
  34. Marj says

    April 19, 2020 at 12:43 am

    Hi Bebs! how much active yeast do i need to replace the instant yeast in your recipe and how much time do i need to make them dough Rise using active yeast?

    Reply
    • Bebs says

      April 19, 2020 at 5:22 pm

      Hi Marj, use the same amount. As for the rising time, you have to play it by the ear. The times given is really just an approximation. It differs depending on many factors like temperature. Wait that it has risen to almost double the original size.

      Reply
  35. Jenny says

    April 18, 2020 at 12:07 am

    Hi! Can I use canola oil in substitute for shortening? i cant find shortening in any store near me. #lockdown

    Reply
    • Bebs says

      April 18, 2020 at 10:24 am

      Hi Jenny, yes you can.

      Reply
  36. Reychel says

    April 15, 2020 at 8:13 pm

    Hi, is the regular baking powder will do? And also, can i use brown sugar instead of white? Thanks

    Reply
    • Bebs says

      April 15, 2020 at 8:30 pm

      Brown sugar will give you brown siopao, but sure you can. If using regular baking powder add it just before almost done with kneading.

      Reply
  37. Edwina says

    April 10, 2020 at 5:46 am

    5 stars
    What is the difference of lard and shorthening? What is the measurement of milk if wants to add?

    Reply
    • Bebs says

      April 10, 2020 at 2:42 pm

      Lard is from animal (pork) fat while shortening is plant-based, normally. Measurement for milk is stated in the recipe.

      Reply
  38. Cherry says

    April 06, 2020 at 11:14 pm

    Thanks for this wonderful recipe. I made the siopao today and put extra filling inside the bun and it was delicious. But I use the fresh yeast coz it was the only thing available in the store that day. But had a hard time figuring out how much fresh yeast i Should used. But i tried 17 gram it was no problem at all

    Reply
    • Bebs says

      April 07, 2020 at 10:50 pm

      Thanks for sharing that Cherry. I also used to use fresh yeast when we were in Germany, I love it!

      Reply
  39. Herminia Pabico says

    March 23, 2020 at 8:31 am

    I love your siopao especially the dough, I made it perfect

    Reply
    • Bebs says

      March 23, 2020 at 10:42 am

      Aaaawww...that is great to heat Herminia.

      Reply
  40. Amphitrite says

    March 22, 2020 at 12:37 pm

    Hi po! What's the difference between yeast and baking powder po?

    Reply
    • Bebs says

      March 23, 2020 at 7:59 pm

      They are totally different. Both are used to leaven baked products but used differently. Yeast is used for making bread while baking powder mostly for cakes and similar baked goodies.

      Reply
    • Perla says

      April 18, 2020 at 9:49 am

      instead of lard can I use vegetable oil & what measurement for that recipe

      Reply
  41. Dina says

    March 22, 2020 at 9:23 am

    Can I use a stand mixer (kitchen aid) to knead the dough?

    Reply
    • Bebs says

      March 22, 2020 at 2:03 pm

      Yes, you can! I do it too.

      Reply
  42. Jhen says

    March 01, 2020 at 4:34 am

    Hi! Ano po pwedeng substitute sa shortening? Thank you 😊

    Reply
    • Bebs says

      March 07, 2020 at 11:25 am

      Hi Jhen, lard or pwede rin oil.

      Reply
  43. Ronald A. says

    February 21, 2020 at 1:15 am

    thanks for the recipe.

    Reply
  44. Beth M says

    January 21, 2020 at 11:57 pm

    Thanks for the recipe. I got my siopao again after long time and it ‘s a success. My family enjoyed it.

    Reply
    • Bebs says

      January 22, 2020 at 10:29 am

      That is great to hear, Beth.

      Reply
  45. Lulu says

    November 02, 2019 at 2:08 am

    Re siopao bola bola
    Don’t you sauté first the ingredients before you steam it?

    Reply
    • Bebs says

      November 03, 2019 at 10:19 am

      No need Lulu, they will get cooked when the buns are steamed. Sauteing them will make the meat crumbly and difficult to form. The Chinese also do not pre-cook their meat fillings when making steamed buns.

      Reply
  46. Joanne says

    August 29, 2019 at 1:20 pm

    I was wondering if I could steam the siopao in batches (5 at a time) since I cannot fit all 10 in my small steamer. If yes, should I keep the uncooked ones in the fridge til I steam them? Thanks

    Reply
    • Bebs says

      August 30, 2019 at 1:14 pm

      Yes, you can Joanne. And yes I would also put them in the fridge so they do not rise too much that may cause them to deflate later.

      Reply
  47. Nancy says

    August 15, 2019 at 9:48 am

    Siopao photo has a little bowl on the side, is that the sauce? Can you please let us know how to make it?

    Reply
    • Bebs says

      August 15, 2019 at 1:19 pm

      Hi Nancy, I added my recipe for the sauce in the post. Hope you like it!

      Reply
  48. Maria says

    August 14, 2019 at 5:39 am

    Hi Bebs, Do you cook the bola bola filing when you make the siopao? Thanks for your answer.

    Reply
    • Bebs says

      August 15, 2019 at 2:53 am

      Hi Maria, no I do not. No need as it will cook when you steam the buns.

      Reply
  49. Maria says

    July 12, 2019 at 11:45 am

    Hi Bebs, This is the best siopao dough recipe I have ever done. I have tried a lot of dough recipes and yours is simply the best. My son is always requesting me to make siopao and he absolutely liked yours. Thank you for sharing your recipe.

    Reply
    • Bebs says

      July 13, 2019 at 9:06 am

      Awww, Maria! That is so great to hear, making it worth the four times of trials to get to this recipe. 🙂

      Reply
  50. Marya says

    July 10, 2019 at 3:44 am

    What brand all purpose flour did you use?

    Reply
    • Bebs says

      July 10, 2019 at 7:43 pm

      I use Gold Medal and Maya...

      Reply
      • Kei says

        October 28, 2020 at 4:26 pm

        Hi,
        Is this the same dough used for Baked/Toasted Siopao? Thanks.

        Reply
        • Bebs says

          May 01, 2021 at 12:45 am

          Sure you can also bake it.

          Reply
      • CjCb says

        October 29, 2020 at 6:47 am

        hi miss bebs just wanted to ask if I can substitute the dry yeast to active dry yeast coz I can't find right now thank you 😀

        Reply
        • Bebs says

          May 01, 2021 at 11:27 am

          Yes, you can.

          Reply
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