BOLA-BOLA SIOPAO

Siopao or "hot bun", is a filipino version of a cantonese steamed bun
and a popular dimsum in chinese restaurants and recently even on sidewalk vendors. There are many variants of this steam bun both sweet and savoury. 

In Philippines, the savoury fillings are the most appealing in variations of both chicken or pork either in the form of asado or bola-bola. The dough has been a challenge as different cultures use different flours and leavening agents even whitening is a competition😁. 

 As i have mentioned in my previous post, on my side of the globe, steamed bun has many forms, variations and versions depending on which culture are you adopting and are readily available at a competitive price and each one is delicious. The need to make this bun at home is unnecessary. BUT, curiosity enticed me to  venture on making siopoa using all purpose flour or plain flour. So with  a little of this and that, recreated a recipe that is easy and hoping will give the same result across market zones😉

BOLA-BOLA SIOPAO
Yields about 860g raw dough

Makes 17 buns at 50g each

Dough

3 cups plain flour (unbleached)/ all purpose flour

1/3 caster cup sugar

1/2 tablespoon instant yeast

1/2 tablespoon baking powder 

1 ¼  c fresh milk

½ tsp lemon (optional)

  3 tablespoon shortening 

Place flour, sugar, yeast, baking powder, milk and lemon in the stand mixer.

Mix to form a rough dough. When done, add the shortening and knead for at least 15 minutes to a smooth, shiny dough.

Rest the dough for at least 30 minutes or until the dough doubled.

While waiting, prepare the filling.

When dough is ready, divide dough into 17 small balls.

Filling

250 grams ground pork - drain if needed

1 head garlic, minced

1 medium onion, chopped

Spring onion, chopped

1 Large egg (about 640g)

1 tablespoon sesame oil

2 tablespoon oyster sauce

3 tablespoon flour

Black pepper

Additional Filling-- optional

Boiled eggs, quartered

 1 link of Chorizo Bilbao (Chinese sausage) sliced into 18 pcs

Place all filling ingredients in a bowl and mix. 

Cover with cling wrap and ready to use.

Assemble.

Take one ball, using a small rolling pin, roll into a smooth ball.

Thickly flatten and scoop about half tablespoon of filling and place it in the center of the dough. Add sliced egg and sausage.

Bring the sides of the dough to wrap, twist to seal.

Place pau on a parchment paper either seal side up or side down.

Rest for about 10 minutes before steaming.

Steaming-using an electric steamer alternating one layer at a time.

Place water in the steamer ( optional: I added 1 tsp of white rice vinegar in the water)

When water is steaming high, place the pau then cover with cheese cloth then place the steamer cover.  Steam for 15 minutes to cook the filling properly and the dough.

When done, remove the steamer from the steaming base, set aside with the cloth cover on and let it rest to settle for a few minutes and serve warm. Leftover can be placed in the freezer and re-steam frozen pau: from fridge steam directly without thawing for 15 mins.

The result is a soft, chewy Siopao with an off white coloured bun.

NOTES:

Bun must be at least 50g each.
Mould bun into a smooth ball.
White vinegar is not necessary in the steaming water.

Filling must not be saucy.

Steam at 15 minutes.