Bola Bola Recipes

SIOPAO BOLA-BOLA (STEAMED PORK BUNS)

Steps:

• Combine flour, sugar, yeast, and baking powder in a large bowl. Pour in milk and water and mix several times just to moisten the dry ingredients. Cut in the shortening and mix until a dough forms.
• Tip the dough into a flat surface and knead until smooth and elastic. Usually takes about 10-12 minutes by hand or 8-10 with mixer.
• Rest the dough for 20-30 minutes or until it has risen to just almost double the original size. (Meanwhile, prepare the filling)
• Turn it to a lightly floured surface and roll into a log. Divide into two. Return half back to the bowl and place in the fridge. This will slow down the rising.
• Divide the other half into 5 equal parts. Fold each piece to its center several times until no longer puffy and sooth before forming it into a ball.
• Add all the ingredients for the bola-bola (meatball) in a bowl, except for the salted eggs and Chinese sausage. Mix until well combined.
• Cover with plastic wrap and let it rest for a few minutes or until the dough is ready.
• Cut a piece of salted egg into half and then each half into quarters giving you 8 in total each egg. You can also just cut a piece into 4 if desired. Set aside.
• Cut the Chinese sausage into pieces about half-inch thick. Set aside.
• Take a piece of a dough ball and flatten it, using your palm and a rolling pin, into about 4-5 inch circle leaving a small bulge in the middle.
• Scoop a tablespoon of filling and place it in the middle. Add a portion of salted egg and sausage on top of the filling. Gather the ends towards the middle from one side until you reach the other end closing the filling in. Pinch and twist to seal the ends together o top. Repeat with the remaining dough balls. Let them rest for 5-10 minutes.
• Before steaming, put a piece of parchment or wax paper at the bottom of each bun. Place the buns in the steamer leaving at least an each apart as they will rise and spread while steaming. Steam for 15 minutes at low heat.

SIOPAO BOLA-BOLA

Steps:

• In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.
• In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil. Mix well. Add a few drops of lime juice into the flour mixture.
• 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.
• Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.
• Remove the dough from the bowl, place on a clean work surface, and form into a long log.
• With a knife or pastry cutter, slice the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.
• In a medium bowl, combine ground pork, chopped shrimp, green onions, green onions, sesame oil, salt, and pepper. Stir well to combine everything,
• In a small bowl, combine the cornstarch and water to make a slurry and add to the pork mixture.
• Using a pair of chopsticks or a fork, stir the meat mixture in one direction until well-combined and very sticky.
• Cover with plastic film and refrigerate until ready to use.
• 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.
• Place about a tablespoon of the meat filling in the center. Add a piece of salted egg and Chinese sausage.
• Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.
• 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.
• In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).
• 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.
• Remove from steamer and serve with the asado sauce.
• In a saucepan, combine water, sugar, soy sauce, minced garlic, star anise, and cornstarch. Stir until well-distributed.
• Cook over medium heat, whisking regularly until thickened.
• Remove from heat and allow to cool before transferring to an airtight container.

BOLA-BOLA

Steps:

• In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Shape mixture into 1-in. balls. In a deep cast-iron or electric skillet, heat oil to 375°. Fry meatballs, a few at a time, until golden brown on all sides, 2-4 minutes. Drain on paper towels. If desired, serve with banana ketchup and garnish with green onions.