Low Sodium Steamed Bao Buns with Savory Pork Filling
Delight your taste buds with these Low Sodium Steamed Bao Buns with Savory Pork Filling—an irresistible fusion of soft, pillowy buns and flavorful homemade filling. Perfect for anyone seeking a lower sodium option without compromising on taste, the bao buns feature a tender, yeast-based dough encasing a rich pork filling seasoned with low sodium soy sauce, fresh ginger, garlic, and toasted sesame oil. The recipe balances health-conscious choices with traditional Asian-inspired flavors, offering a unique twist on a classic favorite. Steamed to perfection, these buns are light, fluffy, and bursting with savory goodness, making them an ideal choice for appetizers, snacks, or even a comforting meal. Serve them warm and watch their charm disappear in seconds!
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 7 grams Instant yeast
- 3 grams Baking powder
- 20 grams Granulated sugar
- 180 milliliters Warm water
- 15 milliliters Neutral oil (e.g., vegetable or canola oil)
- 300 grams Ground pork (lean)
- 15 milliliters Low sodium soy sauce
- 15 milliliters Rice vinegar
- 5 milliliters Toasted sesame oil
- 2 cloves Garlic (minced)
- 10 grams Ginger (grated)
- 20 grams Green onions (finely sliced)
- 5 grams Cornstarch
- 10 milliliters Water (for cornstarch slurry)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and granulated sugar.
Add warm water and neutral oil to the dry ingredients. Mix until a shaggy dough forms, then knead for 8-10 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rest for 1 hour, or until it doubles in size.
While the dough is proofing, prepare the savory pork filling. Heat a non-stick skillet over medium heat and add the ground pork. Cook until no longer pink, breaking it into small pieces as it cooks.
Add the low sodium soy sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger to the cooked pork. Stir well to combine.
Mix the cornstarch and water to create a slurry, then add it to the skillet. Cook for an additional 2-3 minutes until the liquid thickens slightly. Remove from heat and stir in the finely sliced green onions. Let the filling cool completely.
Once the dough has risen, punch it down to release air. Divide it into 8 equal pieces, shaping each piece into a ball. Cover the dough balls with a damp cloth to prevent drying out.
Roll out each dough ball into a 10-12 cm circle. Place about 1 tablespoon of the pork filling in the center of each circle and pinch the edges together to seal, forming a bun.
Place each bun, seam side down, on a small piece of parchment paper. Cover loosely with a damp cloth and let rest for 15 minutes.
Prepare a steamer by bringing water to a boil. Arrange the buns (still on parchment paper) in the steamer basket, ensuring they do not touch each other. Steam for 12-15 minutes.
Turn off the heat and let the buns sit in the steamer for an additional 2 minutes before removing them carefully.
Serve the steamed bao buns warm and enjoy!
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 309.6 g | 113% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 21.6 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1494 mg | 32% | |
*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.
