Siopao Bola-Bola

Method20 steps · about 3 hr 35 min

1. 1

   Step 1: In a bowl, combine milk (260 ml), yeast, the 2 tablespoons sugar, and salt (1/2 teaspoon). Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.

   Activate yeast · 10 minUses 260 ml warm milk (105 to 115 F) · 2 teaspoons instant dry yeast · 2 tablespoons sugar · 1/2 teaspoon salt

2. 2

   Step 2: In a large bowl, combine flour (500 grams), the 100 grams sugar, baking powder (2 teaspoons), and vegetable oil (2 tablespoons). Mix well. Add a few drops of lime juice into the flour mixture.

   Uses 500 grams all-purpose flour · 2 teaspoons baking powder · 100 grams sugar · 2 tablespoons vegetable oil · A few drops lime juice

3. 3

   Step 3: 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.

   Uses Foamy milk-yeast mixture · Flour, sugar, baking powder, oil and lime mixture

4. 4

   Step 4: Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.

   First dough rise · 120 minUses Kneaded siopao dough

5. 5

   Step 5: While the dough rises, combine the ground pork (1 pound), chopped shrimp (1/4 cup), green onions (2 tablespoons), oyster sauce (1 tablespoon), sesame oil (1 teaspoon), the filling's 1 teaspoon salt and 1/4 teaspoon pepper.

   Uses 1 pound ground pork · 1/4 cup shrimp, peeled and chopped · 2 tablespoons green onions, chopped · 1 tablespoon oyster sauce · 1 teaspoon sesame oil · 1 teaspoon salt · 1/4 teaspoon pepper

6. 6

   Step 6: In a small bowl, combine the cornstarch (1 tablespoon) and water (2 tablespoons) to make a slurry and add to the pork mixture.

   Uses Seasoned raw pork mixture · 1 tablespoon cornstarch · 2 tablespoons water

7. 7

   Step 7: Using a pair of chopsticks or a fork, stir the meat mixture in one direction until well-combined and very sticky.

   Uses Pork mixture with cornstarch slurry

8. 8

   Step 8: Cover with plastic film and refrigerate until ready to use.

   Uses Sticky raw pork filling

9. 9

   Step 9: In a saucepan, combine water (1 cup), sugar (1/4 cup), soy sauce (3 tablespoons), minced garlic (1 cloves), star anise (2), and cornstarch (1 1/2 tablespoons). Stir until well-distributed.

   Uses 1 cup water · 1/4 cup sugar · 3 tablespoons soy sauce · 1 cloves garlic, peeled and minced · 2 whole star-anise pods · 1 1/2 tablespoons cornstarch

10. 10

    Step 10: Cook over medium heat, whisking regularly until thickened.

    Uses Asado sauce mixture

11. 11

    Step 11: Remove the thickened sauce from heat and let it cool. Remove the whole star-anise pods before serving. Keep covered until the buns are ready.

    Uses Thickened asado sauce

12. 12

    Step 12: Remove the dough from the bowl, place on a clean work surface, and form into a long log.

    Uses Doubled risen dough

13. 13

    Step 13: Cut the risen dough log into 10 equal pieces and shape each piece into one ball. Cover with a clean kitchen towel and let rise for about 30 minutes.

    Proof dough 30 min · 30 minUses Risen dough log

14. 14

    Step 14: 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.

    Uses 10 rested dough balls

15. 15

    Step 15: Place about 1 tablespoon chilled meat filling in the center of each dough round. Add one salted-egg quarter and a 1-inch piece of Chinese sausage. The 2 1/2 salted eggs provide 10 quarters for the 10 buns.

    Uses 10 rolled dough rounds · Chilled raw meat filling · 2 1/2 salted eggs, peeled and quartered · Ten 1-inch sausage pieces as needed from the 2 sausages

16. 16

    Step 16: Gather and pleat the edges around the filling, twist to secure and place each bun on a piece of parchment. Repeat to make 10 buns. Cook any unused raw pork filling separately for another use; reserve unused sausage pieces.

    Uses Filled dough rounds

17. 17

    Step 17: 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.

    Final proof buns · 10 minUses 10 sealed siopao buns

18. 18

    Step 18: Put enough water in the lower steamer reservoir and optionally add about 2 tablespoons vinegar. Bring the water to a boil. Arrange the buns in a single layer in the steamer basket, about 1 inch apart.

    Uses Final-proofed buns · Water, as needed for the steamer · 2 tablespoons vinegar for steaming water

19. 19

    Step 19: 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.

    Steam buns · 20 minUses Buns arranged over boiling steamer water

20. 20

    Step 20: After the covered 3–5-minute rest, remove the buns from the steamer and serve with the prepared asado sauce.

    Uses Steamed and briefly rested buns · Prepared asado sauce