Bola-Bola Siopao

Make the bola-bola filling: Mix together ground pork, shiitake mushroom, light soy sauce, sesame oil, sugar, egg, cornstarch in a bowl. Season to taste. Set aside in the chiller until ready to use.

 

Make the dough: Whisk together all-purpose flour, baking powder, salt, instant yeast, and sugar in a bowl. Make a well in the center and pour in lukewarm water. Add shortening. Mix with a wooden spoon until the dough comes together, but is not yet smooth (this is also known as the shaggy dough stage).

 

Remove dough from bowl and transfer to a clean work surface dusted with 1 cup flour. Knead the dough until smooth and elastic, about 12 to 15 minutes. Transfer dough to a lightly greased bowl. Cover with a damp piece of cloth and let rest for 30 to 40 minutes or until double in size.

 

Divide dough into 16 pieces and form into bowls. Using your palm, flatten each into a 5-inch circle. Fill each dough circle with a spoonful of bola-bola filling. Seal by forming into a ball. Repeat with the rest of the ingredients. Make pleats on top of the buns, if desired.

 

Place buns in a steamer lined with parchment paper, leaving spaces in between each bun. Let buns rise, covered with a thin piece of cloth, for 30 to 40 minutes or until double in size.

 

Steam over high heat for 18 to 20 minutes or until puffed and cooked.