Soy-Free Pork Bao Bun
Delight your taste buds with these Soy-Free Pork Bao Buns, a unique twist on the classic Chinese steamed bun recipe. Perfectly fluffy and tender, the bao dough is made from all-purpose flour and enriched with whole milk for a soft, pillowy texture. The savory filling features minced pork shoulder blended with rich oyster and hoisin sauces, sesame oil, garlic, ginger, and crunchy water chestnuts for a burst of flavor in every bite—all without soy products. Shredded iceberg lettuce adds a refreshing crunch, making each bite light yet satisfying. These bao buns are steamed to perfection and make an impressive appetizer, snack, or party dish. With detailed steps to ensure a successful rise and flawless assembly, this recipe caters to any home cook looking to recreate authentic dim sum flair, soy-free and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 8 grams Instant yeast
- 50 grams Granulated sugar
- 10 grams Baking powder
- 250 milliliters Whole milk
- 5 grams Salt
- 400 grams Pork shoulder, minced
- 30 milliliters Oyster sauce
- 30 milliliters Hoisin sauce
- 10 milliliters Sesame oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 50 grams Water chestnuts, chopped
- 2 pieces Spring onions, finely chopped
- 1 teaspoon Ground white pepper
- 100 grams Iceberg lettuce, finely shredded
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, salt, and baking powder.
Warm the whole milk until lukewarm and gradually pour it into the flour mixture, stirring to combine until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the pork filling. In a medium bowl, mix the minced pork shoulder, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, chopped water chestnuts, spring onions, and ground white pepper until well combined.
Once the dough has risen, punch it down to deflate and divide it into 12 equal portions.
Roll each portion into a ball and flatten it into a circle about 4 inches in diameter. Place a small amount of shredded iceberg lettuce in the center of each dough circle, followed by a spoonful of the pork filling.
Enclose the filling by gathering the edges of the dough circle towards the top, pinching to seal.
Place each filled bun on a piece of parchment paper, seam side down. Let the buns rest for another 20 minutes.
Prepare a steamer basket over boiling water. Steam the buns in batches for 15 minutes, ensuring there's enough space between each bun to expand.
Serve the steamed buns warm, and enjoy your soy-free pork bao buns!
Nutrition Facts
Calories |
3476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4768 mg | 207% | |
| Total Carbohydrate | 493.4 g | 179% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 77.7 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 545 mg | 42% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 2793 mg | 59% | |
*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.
