Low Fat Pork Bao
Delight in the irresistible flavors of Low Fat Pork Bao, a healthier twist on the traditional Chinese steamed buns you love. This recipe combines a soft, fluffy dough with a juicy, lean pork tenderloin filling infused with aromatic ginger, garlic, and a hint of sesame oil. The low-sodium soy sauce and hoisin sauce add a savory-sweet balance, while low-fat milk in the dough keeps things light without compromising texture. Perfectly steamed to achieve a cloud-like finish, these pork buns are ideal for a guilt-free snack, appetizer, or crowd-pleasing party treat. Ready in under two hours, this recipe is a must-try for those seeking a low-fat, flavorful take on classic dim sum!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 5 grams Baking powder
- 30 grams Granulated sugar
- 150 milliliters Low-fat milk
- 50 milliliters Water
- 250 grams Lean pork tenderloin
- 30 milliliters Soy sauce, low sodium
- 20 grams Hoisin sauce
- 10 grams Ginger, minced
- 10 grams Garlic, minced
- 20 grams Green onions, chopped
- 5 grams Cornstarch
- 10 milliliters Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
In a large mixing bowl, combine the flour, instant yeast, baking powder, sugar, and salt.
Warm the low-fat milk and water together until lukewarm, then add them to the dry ingredients.
Knead the mixture until a soft dough forms, about 10 minutes. Cover the bowl with a damp cloth and let it rise for about 1 hour or until it doubles in size.
While the dough is rising, prepare the filling by chopping the lean pork tenderloin into small cubes or mince it for a finer texture.
In a medium bowl, combine the pork with soy sauce, hoisin sauce, minced ginger, minced garlic, chopped green onions, cornstarch, sesame oil, salt, and pepper. Mix well and set aside.
Once the dough has risen, punch it down and knead it briefly. Divide the dough into 12 equal portions.
Roll each dough portion into a ball and then flatten it into a circle about 4 inches in diameter.
Place a tablespoon of the pork filling in the center of each dough circle. Carefully gather the edges of the circle to enclose the filling, pinching the dough at the top to seal it.
Place each filled bao seam side down on a piece of parchment paper.
Arrange the baos in a steamer, leaving a bit of space between each piece to allow for expansion.
Cover and steam the baos in a preheated steamer over medium heat for 15-20 minutes until the dough is fluffy and cooked through.
Remove the baos from the steamer and serve warm.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 292.9 g | 107% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 43.8 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 288 mg | 22% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
