Low Sodium Pork Bao
Looking for a healthier twist on a savory classic? This low sodium pork bao recipe combines fluffy, homemade bao buns with a flavorful pork filling that's lower in sodium without sacrificing taste. Perfect for dim sum enthusiasts, the tender pork is stir-fried with a medley of aromatic ginger, garlic, green onions, and a rich blend of low sodium soy sauce, hoisin, and sesame oil for a balanced, umami-packed delight. Crafted with simple pantry ingredients, this recipe ensures soft, pillowy buns made from scratch, paired with a juicy filling that’s a crowd-pleaser. Ideal as a tasty appetizer or satisfying main course, these steamed pork dumplings are a wholesome treat for every occasion.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 packet instant yeast
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1 pound pork tenderloin
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 4 stalks green onions, finely chopped
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the flour, instant yeast, and sugar. Mix well.
Dissolve the baking powder in warm water. Add this water along with vegetable oil into the flour mixture, and combine until a dough forms.
Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1 hour or until doubled in size.
While the dough is rising, prepare the pork filling. Slice the pork tenderloin into thin strips.
In a large skillet over medium heat, add sesame oil and brown the pork strips evenly.
Add the low sodium soy sauce, minced ginger, garlic, chopped green onions, hoisin sauce, rice vinegar, and black pepper to the skillet.
Stir fry until the pork is cooked through and the sauce has thickened slightly. Remove from heat and let cool.
After the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball.
Flatten each ball into a disk about 4 inches in diameter. Place a spoonful of pork filling in the center of each disk.
Pinch and seal the edges of the dough over the filling to form a bun, then place sealed side down on a parchment-lined steamer basket.
Cover and let the buns rise again for 15-20 minutes.
Bring water to a boil in a large steamer. Place the steamer basket with buns over boiling water, cover, and steam for about 15 minutes.
Remove the steamer basket from the heat and let it sit for 5 minutes before opening.
Serve the low sodium pork bao warm as a delicious appetizer or main dish.
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 49.0 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 154 mg | 12% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2916 mg | 62% | |
*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.
