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
Servings: 8 servings
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
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.