I’ve been experimenting a lot in making a good pork bun and I think this time I got what I really need the same quality you get from Chinese dim sum shops. While I had posted a good bun recipe before that was not as par as what you can get in Chinese restaurants, but from now on I will have to use this recipe. One of the major changes is the use of flour, I can’t get the same texture by using all-purpose flour so I asked Asian shops what flour restaurants use for the steamed pork buns and they did gave me an answer by pointing the right product to use which is the dumpling flour, I never knew this existed until then. There are several products from just the flour alone to a complete flour mix where you have the yeast packet included if you will use this disregard the bun recipe below and follow the packet instructions.
For today’s post we will make some Siopao Bola Bola, a steamed bun version in the Philippines where it is filled with seasoned minced pork. The name “Bola” means balls which describes the ball shaped filling inside the steamed buns. For those who haven’t tried this yet the best description that I can say is that it is like a cross between a Siomai and a pork steamed bun.
Ingredients (Steamed Buns)
3 cups dumpling flour + 1/2 cup for dusting
2ooml warm water
1/2 cup + 2 tsp white sugar
1/2 tsp salt
1 tbsp shortening or vegetable oil (use shortening to make it whiter in colour)
1 tsp baking powder
1 1/2 tbsp active dry yeast
1/4 cup lukewarm water
500g pork mince
4 pcs dried shiitake mushrooms, rehydrated and chopped
2 tbsp light soy sauce
2 tbsp cornstarch
4 tsp brown sugar
4 tsp sesame oil
Ingredients (Water for Steaming)
water, for steaming
1 tbsp of vinegar per litre of water, for steaming
- Mix all filling ingredients together then set aside.
Method (Steamed Buns)
- Mix together yeast, 2 tsp sugar, and 1/4 cup lukewarm water. Set aside in a warm location for 30 minutes.
- Mix remaining ingredients except for the baking powder then knead dough until dough surface is smooth and texture is elastic; occasionally dust the board with dumpling flour. Place in a greased bowl then place in a warm location, set aside for 2 hours. After two hours the size would be doubled.
- Deflate dough then spread on floured board. Add the baking powder evenly then knead for 5 minutes.
- Divide into 10 – 12 pieces then roll them thin, place a good amount of the mixed mixture in the middle then seal them on top, place buns in a greased paper. Do with the remaining dough and filling. Set aside in a warm location for 30 minutes.
- Prepare your steamer by pouring water and vinegar. Vinegar will make sure your buns are white.
- Place buns into steamer container then steam siopao for 20-25 minutes.