Low Sodium Pork Bao Bun
Elevate your snack or dinner table with these flavorful and healthier Low Sodium Pork Bao Buns, perfect for anyone seeking a heart-conscious twist on the classic Chinese favorite. Fluffy, homemade bao dough encases a savory pork filling seasoned with ginger, garlic, green onions, and a dynamic blend of low-sodium soy sauce and hoisin sauce. The reduced sodium content ensures it's a guilt-free delight without sacrificing the bold, umami-rich flavor you love. Made from scratch, these steamed buns are soft, tender, and packed with aromatic goodness, making them an ideal choice for family meals or casual gatherings. Whether you’re a seasoned cook or a kitchen novice, this recipe's straightforward prep time and step-by-step process will have you crafting perfectly steamed buns like a pro!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 10 grams Instant yeast
- 20 grams Granulated sugar
- 5 grams Baking powder
- 220 milliliters Warm water
- 30 milliliters Low-sodium soy sauce
- 2 tablespoons Vegetable oil
- 500 grams Ground pork
- 2 units Garlic cloves, minced
- 20 grams Ginger, minced
- 50 grams Green onions, chopped
- 2 tablespoons Hoisin sauce, low sodium
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
Instructions
1. In a large mixing bowl, combine the flour, instant yeast, sugar, baking powder, and warm water. Mix until it forms a rough dough.
2. Knead the dough on a floured surface for about 8 to 10 minutes until it becomes smooth and elastic. Place it in an oiled bowl and cover with a damp cloth. Let it rise in a warm area for about 1 hour or until doubled in size.
3. Meanwhile, prepare the pork filling. In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and ginger, sauté for 1 minute until aromatic.
4. Add the ground pork to the skillet. Cook and stir occasionally until the pork is browned and cooked through, about 5-7 minutes.
5. Stir in the low-sodium soy sauce, low-sodium hoisin sauce, rice vinegar, sesame oil, and black pepper. Mix well to incorporate the flavors.
6. Add chopped green onions and cook for another 2 minutes. Remove the filling from heat and let it cool.
7. Once the dough has risen, divide it into 10 equal portions. Roll each portion into a ball.
8. Flatten each dough ball with a rolling pin to about 4-5 inches in diameter. Place a spoonful of pork filling in the center of each dough disc.
9. Gather the edges of the dough around the filling and twist them to seal the bun tightly. Ensure the buns are sealed well to prevent leakage during steaming.
10. Place the buns seam-side down on a parchment-lined steamer tray. Be sure to leave some space between each bun as they will expand.
11. Steam the buns over boiling water for about 15 minutes. Cover the lid with a clean kitchen towel to prevent water droplets from falling onto the buns.
12. Once steamed, serve the buns warm and enjoy your healthy low-sodium pork bao buns.
Nutrition Facts
Calories |
3524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 357.5 g | 130% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 32.4 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 790 mg | 17% | |
*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.
