SIOPAO BOLA-BOLA
Filipino-style Steamed Buns with meatballs are the ultimate snack or light meal. With soft, fluffy buns and juicy, flavorful minced pork filling, these Siopao Bola-Bola are sure to hit the spot.
Provided by Lalaine Manalo
Categories Snack
Time 3h35m
Number Of Ingredients 26
Steps:
- In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.
- In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil. Mix well. Add a few drops of lime juice into the flour mixture.
- Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky.
- Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.
- Remove the dough from the bowl, place on a clean work surface, and form into a long log.
- With a knife or pastry cutter, slice the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.
- In a medium bowl, combine ground pork, chopped shrimp, green onions, green onions, sesame oil, salt, and pepper. Stir well to combine everything,
- In a small bowl, combine the cornstarch and water to make a slurry and add to the pork mixture.
- Using a pair of chopsticks or a fork, stir the meat mixture in one direction until well-combined and very sticky.
- Cover with plastic film and refrigerate until ready to use.
- On a clean working surface, place one piece of dough, and with a rolling pin, roll out into about 5 to 6-inch diameter, making sure to get edges thinner than the center.
- Place about a tablespoon of the meat filling in the center. Add a piece of salted egg and Chinese sausage.
- Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.
- Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel, and allow to rise again for another 10 minutes.
- In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).
- Steam buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5 minutes to prevent the buns from deflating.
- Remove from steamer and serve with the asado sauce.
- In a saucepan, combine water, sugar, soy sauce, minced garlic, star anise, and cornstarch. Stir until well-distributed.
- Cook over medium heat, whisking regularly until thickened.
- Remove from heat and allow to cool before transferring to an airtight container.
Nutrition Facts : Calories 469 kcal, Carbohydrate 61 g, Protein 18 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 93 mg, Sodium 807 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
SIOPAO BOLA-BOLA (STEAMED PORK BUNS)
Steps:
- 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.
- 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.
- 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 Facts : Calories 377 kcal, Carbohydrate 38 g, Protein 14 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 93 mg, Sodium 402 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SIOPAO (STEAMED BUNS)
Make and share this Siopao (Steamed Buns) recipe from Food.com.
Provided by Food.com
Categories Pork
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Special equipment: baking scale.
- For the filling:
- Add some oil to a large sauce pan, and sear the pork shoulder in batches. When seared, remove the pork from the pan and reserve. Sweat the onions and garlic in the same pan. Then add the soy sauce, five-spice powder and bay leaves, then return the pork shoulder to the pan. Cover with a lid and cook low and slow until the pork is tender, 1 1/2 to 2 hours.
- When the meat is ready, add the cornstarch to thicken the pork mixture. Allow the mixture to cool.
- For the dough:
- Combine the flour, sugar, yeast and baking powder in a large bowl. Add 18 ounces (2 1/4 cups) cold water and the cream to the dry ingredients. Knead the mixture until it becomes a dough. Portion the dough into 2-ounce balls, then flatten and fill each ball with 1 ounce of the pork filling and a quarter of an egg. Then roll into a bun and proof the siopao for about 1 hour.
- Steam the buns and serve.
Nutrition Facts : Calories 2548.8, Fat 59.8, SaturatedFat 19.5, Cholesterol 940.1, Sodium 8820.6, Carbohydrate 313.8, Fiber 12.1, Sugar 63, Protein 178.4
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- Prepare the Siopao dough. Sift all-purpose flour and baking powder into a large mixing bowl. Next, add 80g sugar and 5g yeast into the bowl. Gradually pour in 80ml milk into the bowl, while mixing with a spoon or scraper. Using your hands, cut in the shortening and mix until a dough is formed. Knead into a smooth surface for 8 to 10 minutes. Place in an oiled bowl and cover bowl with a cling film. Proof dough for 30 minutes in a warm, dry place or until it doubles up in volume.
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- Fill and shape the Siopao. Divide the dough into two portions and roll them into two individual logs. Cut each log into 5 pieces and roll each piece into a golf-sized ball. Flatten the ball and add the Bola-bola filling and a piece of salted egg, then shape them into a Pao.
- Steam Siopao. Using a steamer, pour enough water to bring it a boil. After the water starts boiling, place the Siopaos into the steamer and let it steam for 15 to 18 minutes, with the lid.
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