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.
Manny says
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.
Bebs says
Instead of oil, I used shortening. Makes it more fluffy.
Marnelle says
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.
Kai says
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!
Armin says
Great to hear that...thanks for the feedback and happy baking 😉
Rorie says
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.
Bebs says
Change your baking powder, it happened to me one time and it was the baking powder I used.
fildeps says
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.
Bebs says
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...
Maye says
It did not say when to use the chinese sausage. It only say, set it aside. When will it be mixed with the filling?
Reychel says
Hi, can I prepare the dough 1 day ahead and assemble it the next day. Thanks
Bebs says
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.
Dawn says
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.
Bebs says
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.
V says
I wondered where the other half went? Lolll
Ann says
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!!!
Bebs says
Wow, Ann! That is so nice to hear. I am happy that your husband and daughter love it!
Kerry Chan says
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.
Bebs says
Thanks so much for the wonderful comment, Kerry! Happy that you like it.
jillian says
Can i use this dough as a dough for mantou?
Bebs says
Yes you can, Jillian.
Mary says
for yeast and baking powder, do you mean in teaspoon? I will try this, looks so delicious...thanks for the recipe 🙂
Bebs says
Hi Mary, the recipe states tablespoon.
Cha says
Hi! Can I use Olive oil instead of shortening?
Bebs says
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.
Celia says
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😊😊😊
Bebs says
Happy that you like our recipe, Celia. Thanks for the great review.
mc says
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.
Bebs says
Hi MC, butter has its own flavor, unlike shortening that is neutral. You can just use vegetable oil.
Mc says
I see. Should i use the same measurement? Thank you much. 🙏🏻
Bebs says
Sure, go ahead.
Liz says
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?
Bebs says
Hi Liz, yes you can replace it with water. But expect that it might not be as soft and as white though.
Leonora Byrne says
Hello
Would I be able to use bread flour?
Thank you
Bebs says
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.
Richard Sue says
Hello Bebs!
Just finished copy paste your Recipe... I will try my best to do this... i hope i can.
Thank you!
Bebs says
You can do it, Richard!
Chloe says
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! ❤️
Bebs says
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?
Gleisa R. says
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...
Armin says
Hi, that sounds great 👍. Hope I will hear again when you tried some of our recipes...happy baking 🤗
Olivia says
Bend
Will the meat be cooked without cooking first?
Bebs says
Yes, it will be because it will be steamed inside the dough.
Chanel says
Hi Bebs
Can I use bread maker to make the dough?
Thank you😊
Bebs says
Sure you can, Chanel.
Chanel says
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😊
Bebs says
Yes you can do it in a bread machine using the dough function.
Lez says
hi..can i replace the shortening with oil?
Bebs says
Sure you can Lez..
Kris says
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.
Bebs says
That sounds perfect, Kris! Armin love it too!
albin says
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.
Bebs says
Did you try adding 1 tbsp of vinegar to the water for steaming? or directly to the dough.
Reina Justo says
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
Bebs says
Send me the photos thru email or to our IG or FB...
Reina Justo says
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
Bebs says
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.
Tisay says
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!
Bebs says
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.
Amor Salyer says
Thank you i will try this..i will also try self rising so dont have to use yeast
Bebs says
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.
Betsy says
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.
Bebs says
Nice that your son liked our siopao asado recipe...hoping your husband would too...
Mickey says
Thank you for the recipes, it helps me a lot :). God bless you
Honney says
Hi, what kind of milk did you use? thank you.
Bebs says
Hi Honney, I used regular fresh milk.
Marj says
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?
Bebs says
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.
Jenny says
Hi! Can I use canola oil in substitute for shortening? i cant find shortening in any store near me. #lockdown
Bebs says
Hi Jenny, yes you can.
Reychel says
Hi, is the regular baking powder will do? And also, can i use brown sugar instead of white? Thanks
Bebs says
Brown sugar will give you brown siopao, but sure you can. If using regular baking powder add it just before almost done with kneading.
Edwina says
What is the difference of lard and shorthening? What is the measurement of milk if wants to add?
Bebs says
Lard is from animal (pork) fat while shortening is plant-based, normally. Measurement for milk is stated in the recipe.
Cherry says
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
Bebs says
Thanks for sharing that Cherry. I also used to use fresh yeast when we were in Germany, I love it!
Herminia Pabico says
I love your siopao especially the dough, I made it perfect
Bebs says
Aaaawww...that is great to heat Herminia.
Amphitrite says
Hi po! What's the difference between yeast and baking powder po?
Bebs says
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.
Perla says
instead of lard can I use vegetable oil & what measurement for that recipe
Dina says
Can I use a stand mixer (kitchen aid) to knead the dough?
Bebs says
Yes, you can! I do it too.
Jhen says
Hi! Ano po pwedeng substitute sa shortening? Thank you 😊
Bebs says
Hi Jhen, lard or pwede rin oil.
Ronald A. says
thanks for the recipe.
Beth M says
Thanks for the recipe. I got my siopao again after long time and it ‘s a success. My family enjoyed it.
Bebs says
That is great to hear, Beth.
Lulu says
Re siopao bola bola
Don’t you sauté first the ingredients before you steam it?
Bebs says
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.
Joanne says
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
Bebs says
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.
Nancy says
Siopao photo has a little bowl on the side, is that the sauce? Can you please let us know how to make it?
Bebs says
Hi Nancy, I added my recipe for the sauce in the post. Hope you like it!
Maria says
Hi Bebs, Do you cook the bola bola filing when you make the siopao? Thanks for your answer.
Bebs says
Hi Maria, no I do not. No need as it will cook when you steam the buns.
Maria says
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.
Bebs says
Awww, Maria! That is so great to hear, making it worth the four times of trials to get to this recipe. 🙂
Marya says
What brand all purpose flour did you use?
Bebs says
I use Gold Medal and Maya...
Kei says
Hi,
Is this the same dough used for Baked/Toasted Siopao? Thanks.
Bebs says
Sure you can also bake it.
CjCb says
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 😀
Bebs says
Yes, you can.