Steaming Siopao: Will The Bola Bola Filling Cook?

Siopao Bola-Bola is a delicious Filipino dish of soft, fluffy steamed buns stuffed with tasty pork meatballs, salted eggs, and Chinese sausages. The word Bola-Bola refers to the pork meatballs used as stuffing. The dish can be enjoyed as a breakfast meal, a part of lunch, or even as a snack. The general process of making this dish is not overly difficult, but it does involve a lot of ingredients and steps. One of the most important questions when preparing this dish is whether the bola-bola filling will be cooked after steaming the buns. The answer is yes, the filling will be cooked after steaming, but it is important to follow the right steps and techniques to ensure that the buns and fillings are cooked properly.

Bola-bola filling ingredients and preparation

Bola-bola, or Filipino-style meatballs, are typically made with ground pork, although beef or chicken can also be used. The meatballs are seasoned with ingredients such as onion, garlic, soy sauce, and oyster sauce, and can be served with a sweet and spicy dipping sauce.

Ingredients

• Ground pork, beef, or chicken
• Onion
• Garlic
• Soy sauce
• Oyster sauce
• Egg
• Salt and pepper
• Shrimp (optional)
• Chinese sausage (optional)
• Salted egg (optional)
• Green onions (optional)
• Bread crumbs or flour (for coating)
• Vegetable oil (for frying)

Preparation

• Finely chop or grate the onion and garlic.
• In a large bowl, combine the ground meat, onion, garlic, soy sauce, oyster sauce, egg, and seasonings. Mix well, preferably with your hands, until all the ingredients are evenly distributed.
• Shape the mixture into small balls, about 1-inch in diameter.
• If desired, roll the meatballs in flour or bread crumbs for a crispy coating.
• Heat oil in a pan over medium-high heat. Carefully place the meatballs in the hot oil, being careful not to overcrowd the pan.
• Fry the meatballs until they are golden brown on all sides, about 2-4 minutes for each batch.
• Drain the excess oil on paper towels.
• Serve the meatballs warm with a dipping sauce, or use as a filling for siopao.

Notes

• The meatballs can also be baked in the oven at 400°F for 15-20 minutes or steamed for 15-20 minutes over medium-low heat.
• For a more authentic experience, serve the bola-bola with a sweet and spicy sauce or soy sauce with vinegar.

Siopao dough ingredients and preparation

Siopao dough is made with a combination of flour, sugar, yeast, and a liquid such as water or milk. Some recipes also include baking powder, oil or shortening, and salt. Here is a comprehensive guide to the ingredients and preparation method for making siopao dough.

Ingredients

The exact quantities of each ingredient may vary slightly depending on the recipe, but the basic ingredients for siopao dough are:

• All-purpose flour: This is the main ingredient that provides the structure and texture of the dough.
• Sugar: Sugar is added to feed the yeast and also for sweetness.
• Yeast: Yeast is essential for the dough to rise and create soft and fluffy buns. Both instant yeast and dry active yeast can be used.
• Liquid: Water or milk is used to activate the yeast and combine the ingredients into a dough. Lukewarm liquid is typically used.

Optional ingredients that may be included are:

• Baking powder: This is sometimes added to help the dough rise and create a softer texture.
• Oil or shortening: This can be added to create a richer, more tender dough.
• Salt: Salt is optional and can be adjusted according to taste preferences.

Preparation

• Combine the dry ingredients: In a large mixing bowl, combine the flour, sugar, yeast, and any other dry ingredients such as baking powder or salt.
• Add the liquid: Pour in the water or milk and mix until the ingredients are moistened and a dough starts to form.
• Knead the dough: Tip the dough out onto a flat surface and knead until it becomes smooth and elastic. This process helps develop the gluten in the dough and creates a nice texture.
• Let the dough rise: Cover the dough and let it rest in a warm place for about 30 minutes to 1 hour, or until it has doubled in size.
• Punch down the dough: After the first rise, punch down the dough to release the air and knead it again briefly.
• Divide the dough: Divide the dough into individual portions, depending on how many siopao buns you want to make.
• Flatten the dough: Use a rolling pin to flatten each portion of dough into a circular shape, making sure the center is thicker than the edges to prevent the filling from leaking.
• Rest the dough: Let the flattened dough rest for a few minutes before filling and shaping.

Once the dough is prepared, it can be filled and steamed according to your desired recipe.

How to assemble the siopao buns

To assemble the siopao buns, first, place one piece of dough on a clean work surface and roll it out into a 4- to 6-inch diameter circle using a rolling pin. Make sure the centre is thicker than the edges to prevent the filling from leaking.

Next, place about a tablespoon of the meat filling in the centre of the dough. Add a piece of salted egg and Chinese sausage on top of the filling.

Then, gather the edges of the dough and pleat them around the filling. Twist and pinch the ends together at the top to seal the bun. Repeat this process with the remaining dough and filling.

After that, place the assembled buns on pre-cut pieces of parchment or wax paper and arrange them in a single layer on a baking tray. Cover the buns with a kitchen towel and let them rest for about 10 minutes.

Finally, place the buns in a steamer, leaving about an inch of space between each bun. Add a couple of tablespoons of vinegar to the steaming water if you want whiter buns. Steam the buns on low heat for 15 to 20 minutes. Keep the lid on for an extra 3 to 5 minutes after steaming to prevent the buns from deflating.

Steaming instructions

The following instructions are for a Siopao Bola-Bola recipe, which is a variation of the steamed bun dish with pork and salted egg. The general process is not overly difficult, but it does involve a lot of ingredients and steps.

Firstly, prepare the dough by combining the flour, sugar, yeast, and baking powder in a large bowl. Then, pour in the milk and water and mix until the dry ingredients are lightly moistened. Cut in the shortening and mix until a dough forms.

Next, transfer the dough to a flat surface and knead for about 10-12 minutes, or until it is smooth and elastic. You can also use a stand mixer to do this for 8-10 minutes. Once the dough is kneaded, let it rest for 20-30 minutes, or until it has almost doubled in size.

After the dough has risen, divide it into two halves. Take one half and divide it into five equal parts. Take each piece and fold it into itself towards the center several times until it is no longer puffy and becomes smooth. Then, form each piece into a ball.

Now, prepare the filling. In a bowl, combine all the ingredients for the filling, except for the salted eggs and Chinese sausage. Mix until well combined. Cover the bowl with plastic wrap and let it rest until the dough is ready.

Cut the salted eggs and Chinese sausage into small pieces and set aside. Take a piece of dough and roll it into a ball. Flatten it with your palm or a rolling pin to form a circle that is about 4-5 inches in diameter, leaving a small bulge in the middle.

Place a tablespoon of filling in the center of the dough. Add a piece of salted egg and sausage on top. Gather the ends of the dough and pinch and twist them together to seal the filling inside. Repeat this process for the remaining dough and filling.

Let the filled dough pouches rest for 5-10 minutes. Prepare your steamer by placing a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer, leaving enough room for them to rise and spread during steaming.

Finally, steam the buns for 15 minutes at low heat. Keep the lid on for a few minutes after turning off the heat to prevent the buns from deflating.

Your Siopao Bola-Bola is now ready to be served! Enjoy the soft, fluffy buns with juicy, flavorful minced pork filling.

Storing and Reheating Instructions:

Siopao buns can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 5-6 weeks. To reheat, simply thaw the buns to room temperature and steam for 5 minutes or longer, depending on their size.

Siopao asado sauce

Ingredients

• 2 cups beef stock or broth
• 1 piece star anise or 1/2 teaspoon five-spice powder
• 2 tablespoons cornstarch diluted in 4 tablespoons of water
• 1/4 cup onions, diced
• 2 cloves garlic, chopped
• A dash of ground black pepper
• 4 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1-1/2 tablespoons cornstarch
• 1 clove garlic, chopped
• 2 tablespoons white vinegar

Method

• Heat a saucepan and pour in the beef stock. Bring to a boil.
• Add the onions, garlic, soy sauce, Worcestershire sauce, brown sugar, salt, ground black pepper, and star anise. Simmer for 8 to 10 minutes, ensuring the saucepan is covered to trap the steam. Add extra water as required.
• Turn off the heat and filter the liquid using a fine-mesh kitchen strainer. Pour the mixture into a bowl beneath the strainer.
• Heat a clean saucepan and pour in the filtered mixture. Bring to a boil.
• Add the cornstarch diluted in water and stir continuously until the mixture thickens.
• Turn off the heat and allow the sauce to cool before transferring to a serving container.
• In a bowl, add water, cornstarch, sugar, soy sauce, and garlic. Mix well.
• In a saucepan over medium-high heat, add vinegar and heat for 30 seconds.
• Add the cornstarch, soy sauce mixture to the saucepan. Mix well and cook for 2-3 minutes or until thickened.
• Serve with siopao. Enjoy!

Frequently asked questions