Filipino steamed pork meatball buns are pillowy yeasted dough parcels wrapped around juicy saucy pork meatballs, a beloved merienda treat sold by street vendors and bakery counters across the Philippines. Inspired by Chinese bao but distinctly Filipino, the bola-bola version swaps traditional chopped char siu for a whole seasoned meatball bathed in a glossy soy-oyster glaze.
Prep Time60 mins
Cook Time25 mins
Total Time85 mins
Servings4
Yield8 buns (4 servings)
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 72 gCarbs
- 3 gFiber
- 18 gSugar
- 32 gProtein
- 980 mgSodium
- 520 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 4 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the dough
- 3 cups (360 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 packet (7 g) active dry yeast
- 3/4 cup (180 ml) warm milk
- 1/4 cup (60 g) unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
For the meatball filling
- 1 lb (450 g) ground pork
- 1 small onion, finely diced
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
For the glaze and assembly
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 1/2 teaspoon white pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Square parchment paper pieces, for steaming
Directions
- In a small bowl combine warm milk, sugar, and yeast; let stand 5 to 10 minutes until foamy and fragrant.
- In a large bowl whisk flour, baking powder, and salt. Add the yeast mixture and softened butter, then knead 8 to 10 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
- Meanwhile make the filling: in a bowl combine ground pork, onion, carrot, garlic, egg, soy sauce, oyster sauce, sugar, sesame oil, cornstarch, white pepper, and 1/2 teaspoon salt. Mix until sticky and uniform, then roll into 8 equal meatballs.
- For the glaze, combine soy sauce, oyster sauce, sugar, and broth in a small saucepan and bring to a simmer. Stir in the cornstarch slurry and cook until thickened, about 1 minute. Add the meatballs, toss to coat, and let cool completely.
- Punch down the dough and divide into 8 equal portions. Roll each piece into a 4-inch round about 1/4 inch thick, keeping the surface smooth on top.
- Place one glazed meatball in the center of each dough round. Gather the edges up around the meatball, pleating as you go, then pinch firmly to seal.
- Place each bun seam-side down on a parchment square and let rest 10 to 15 minutes while you bring a steamer to a rolling boil.
- Steam the buns over vigorously boiling water for 15 to 18 minutes, without peeking, until the dough is puffed and springy. Serve hot.
- Brush the tops lightly with a little neutral oil right after steaming for a soft, glossy finish.
- Serve immediately with extra sauce for dipping, or wrap in paper to enjoy as a portable snack.
Cook’s Notes
- Do not skip the dough rise; properly proofed dough gives the characteristic cloud-soft texture.
- Always use parchment squares under each bun to prevent sticking and tearing when lifting them out.
- Keep the water at a full rolling boil before placing the steamer on, and resist opening the lid for the first 12 minutes or the buns can collapse.
- The meatballs and glaze can be made a day ahead and chilled; bring to room temperature before wrapping so the dough proofs evenly.
- For a richer dough, swap 2 tablespoons of butter with lard, which is the traditional bakery choice in the Philippines.
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