Low Sodium BBQ Pork Buns
Satisfy your craving for soft, pillowy buns packed with rich, savory goodness without the extra sodium! These Low Sodium BBQ Pork Buns are a healthier twist on the traditional dim sum favorite, featuring tender, flavorful diced pork simmered in low-sodium soy sauce and hoisin sauce, perfectly balanced with a touch of ginger and green onion. This recipe uses a salt substitute to keep the dough light and fluffy, making it ideal for those watching their sodium intake. The buns are steamed to perfection, creating a moist, airy texture that complements the bold barbecue-inspired filling. Perfect for meal prep or an impressive party snack, this recipe promises all the deliciousness of a classic BBQ pork bun with none of the guilt. Serve them warm, straight from the steamer, and watch them vanish in no time.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 300 ml Water
- 50 grams Granulated sugar
- 5 grams Salt substitute (potassium chloride)
- 80 ml Low sodium soy sauce
- 300 grams Pork shoulder, diced
- 30 grams Green onions, finely chopped
- 10 grams Ginger, minced
- 20 grams Sugar
- 60 ml Hoison sauce (low sodium)
- 10 ml Sesame oil
- 15 grams Corn starch
- 20 ml Water (for slurry)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt substitute.
Dissolve the yeast in 300 ml warm water and let it sit for 10 minutes until frothy.
Slowly add the yeast mixture to the dry ingredients and knead until a smooth and elastic dough forms.
Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
In a pan over medium heat, sauté the ginger and green onions in sesame oil until fragrant.
Add the diced pork shoulder to the pan and cook until lightly browned.
Stir in the low sodium soy sauce, hoisin sauce, and sugar, cooking for another 5 minutes.
Mix the corn starch with 20 ml water to create a slurry, then add it to the pork mixture to thicken.
Remove the pork filling from heat and let it cool completely.
Punch down the risen dough and divide into 12 equal portions.
Roll each portion into a ball, flatten it slightly, and fill the center with a spoonful of the pork mixture.
Gather the edges of the dough around the filling and pinch to seal tightly.
Place each bun seam side down onto squares of parchment paper, then cover and let rest for another 15 minutes.
Bring water to a boil in a steamer, then arrange buns in the steamer, leaving space between each.
Steam the buns for 15-20 minutes, or until the dough is cooked through.
Remove and let cool for a few minutes before serving warm.
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 510.7 g | 186% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 96.5 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 5272 mg | 112% | |
*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.
