Low Fat Roast Pork Steamed Bun
Delight in the light and flavorful goodness of Low Fat Roast Pork Steamed Buns—a healthier twist on a beloved classic! Perfectly seasoned lean pork tenderloin, marinated in a fragrant blend of low-sodium soy sauce, hoisin sauce, garlic, and ginger, is cooked to savory perfection before being encased in soft, pillowy homemade dough. This recipe offers a balance of indulgence and nutrition, with tender, juicy pork filling complemented by the light and fluffy steamed bun exterior. Ideal for those seeking a low-fat, guilt-free treat, these buns are steamed to preserve their delicate texture while retaining bold flavors. Whether served as a snack, appetizer, or part of a meal, these buns are sure to impress both your taste buds and your health-conscious side. Prepare to enjoy a comforting, wholesome take on this iconic Asian favorite!
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Recipe Information
Ingredients
- 200 grams Lean pork tenderloin
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Hoisin sauce
- 1 teaspoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 stalks Green onions, thinly sliced
- 250 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 150 milliliters Warm water
- 1 with no measurment because it's for greasing surfaces Cooking spray
Instructions
Start by marinating the pork: thinly slice the pork tenderloin and combine in a bowl with soy sauce, hoisin sauce, rice vinegar, minced garlic, and grated ginger. Mix well, cover, and let it marinate in the refrigerator for at least 30 minutes.
While the pork is marinating, prepare the dough. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Stir well to evenly distribute the yeast and sugar.
Gradually add the warm water to the flour mixture, stirring with a wooden spoon until a rough dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour as needed.
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
After the dough has risen, preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Heat a non-stick pan over medium heat and lightly spray with cooking oil. Add the marinated pork slices and sauté for about 5-7 minutes, or until fully cooked and slightly caramelized. Remove from heat and stir in the sliced green onions.
Punch down the risen dough to release air and divide it into 12 equal portions.
Take one dough portion, flatten it slightly, and place a spoonful of the prepared pork filling in the center. Carefully pinch the edges together to seal the bun and shape it into a round bun, making sure no filling is exposed.
Place each bun on the prepared baking sheet, seam side down, and cover with a damp cloth. Let them rest for an additional 15 minutes.
Set up a steamer pot with water and bring to a boil. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.
Once ready, steam the buns in batches over boiling water for about 12 minutes, ensuring to not crowd the steamer basket.
Once steamed, remove the buns from the steamer and let them cool slightly before serving.
Enjoy your delicious low-fat roast pork steamed buns warm!
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 124 mg | 42% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 18.3 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1478 mg | 31% | |
*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.
