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Siopao Bola-Bola
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5 from 2 votes

How to Make Siopao Bola-Bola

This pork siopao is as popular and an all-time favorite siopao next to the siopao asado. This is simpler to make because you don't need to precook the filling before wrapping it in the siopao dough
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dimsum Recipe
Cuisine: Chinese/Filipino
Keyword: dimsum, siopao bola-bola
Servings: 8 servings
Calories: 330kcal
Author: Manny

Ingredients

For the siopao dough:

  • 2 tsp. dry active yeast
  • 4 cups flour
  • 3 Tbsp. shortening or lard
  • 3/4 cup sugar
  • 1 1/4 cups warm water
  • 1/4 tsp. salt

For the bola-bola filling:

  • 1/2 kilo ground pork
  • 2 Tbsp. soy sauce
  • 1 tsp. salt adjust if nessesary
  • 2 Tbsp. sesame seed oil
  • 2 Tbsp. all-purpose flour
  • 2 pieces Chinese sausage sliced into 1/4-inch thick pieces
  • 2 hard-boiled eggs or salted duck eggs cut each lengthwise into 4 pieces

    Instructions

    How to make the dough:

    • Soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
    • Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well.
    • Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
    • Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
    • Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
    • Punch down dough, divide it into 90 grams pieces (or just divide it into 8 pieces), form into balls and let them rise again for 30 minutes.

    How to make siopao bola-bola:

    • Mix first 5 ingredients (pork, soy sauce, salt, sesame seed oil and flour). Divide into 8 pieces and form into balls.
    • Place one ball in the middle of a round flattened 90 grams siopao dough piece, add 2 slices of sausage and a slice of egg.
    • Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
    • Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
    • Let the balls rise for from 1 to 1 1/2 hours or until double in bulk.
    • Steam in bamboo steamer over rapidly boiling water for 20 minutes. Enjoy hot with your favorite hot sauce.