Soy-Free Pork Bao
Delight in the irresistible charm of Soy-Free Pork Bao, a comforting take on the beloved steamed bun. This recipe features a tender homemade dough, made with all-purpose flour and a touch of baking powder for fluffiness, encasing a flavorful pork filling crafted with ground pork, aromatic garlic, rice vinegar, sesame oil, and a hint of honey for perfectly balanced sweetness. Designed to be soy-free, these pillowy buns are ideal for those seeking an alternative to traditionally soy-based bao recipes without sacrificing taste. With a cook time of just 20 minutes after prepping, these bao buns are an excellent choice for a weekend project or for impressing your guests with authentic dim sum-style delights. Serve warm and enjoy every bite of this wholesome, soy-free treat! Perfectly suited for family dinners, parties, or as an indulgent snack, these bao buns are sure to elevate your cooking repertoire.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Sugar
- 10 grams Instant yeast
- 10 grams Baking powder
- 5 grams Salt
- 250 milliliters Warm water
- 30 milliliters Vegetable oil
- 500 grams Ground pork
- 3 cloves Garlic, minced
- 15 milliliters Rice vinegar
- 15 milliliters Sesame oil
- 10 grams Honey
- 3 stalks Green onions, thinly sliced
- 2 grams Black pepper
Instructions
In a large bowl, combine the flour, sugar, instant yeast, baking powder, and salt. Mix until evenly distributed.
Add the warm water and vegetable oil to the dry ingredients and knead into a soft, smooth dough. This should take about 10 minutes.
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the pork filling. In a mixing bowl, combine ground pork, minced garlic, rice vinegar, sesame oil, honey, green onions, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a round disc about 4 inches in diameter.
Place a tablespoon of pork filling in the center of each disc. Gather the edges of the dough and pleat them to seal at the top, ensuring the filling is enclosed.
Place each filled bao on a piece of parchment paper, seam side up.
Arrange the baos in a steamer, leaving some space between them to expand. Cover with a lid and let them rest for an additional 15 minutes.
Steam the baos over boiling water for 15-20 minutes until they are puffy and the filling is cooked through.
Carefully remove the steamed baos and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 456.0 g | 166% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 60.3 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 840 mg | 18% | |
*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.
