Soy-Free Steamed Bao Buns with Savory Pork Filling
Elevate your dim sum experience with these Soy-Free Steamed Bao Buns featuring a savory pork filling! Perfectly fluffy and light, these buns incorporate a simple scratch-made dough that rises to perfection, paired with an irresistible filling of seasoned ground pork, garlic, ginger, and nutrient-rich veggies like carrots and green onions. Enhanced with coconut aminos—a soy-free alternative to soy sauce—and a touch of honey for balanced sweetness, this dish is ideal for those seeking a flavor-packed yet allergen-friendly option. Steamed to delicate tenderness, these bao buns make for a crowd-pleasing appetizer, snack, or meal. Whether you're catering to dietary restrictions or simply craving a homemade take on traditional bao, this recipe delivers wholesome flair without compromise.
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 50 grams Sugar
- 7 grams Instant yeast
- 5 grams Baking powder
- 3 grams Salt
- 180 milliliters Warm water
- 30 milliliters Neutral oil (e.g., sunflower or avocado oil)
- 400 grams Ground pork
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Carrot, finely diced
- 3 stalks Green onions, finely chopped
- 1 tablespoon Honey
- 2 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 teaspoons Water (for cornstarch slurry)
Instructions
In a large mixing bowl, combine the flour, sugar, instant yeast, baking powder, and salt.
Gradually pour in the warm water and neutral oil while mixing with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8–10 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, draft-free area for about 1 hour or until doubled in size.
While the dough is rising, prepare the pork filling. Heat a skillet over medium heat, add a drizzle of neutral oil, and cook the ground pork until browned and fully cooked.
Add the minced garlic, grated ginger, diced carrot, and green onions to the skillet. Cook for 3–4 minutes until the vegetables are softened.
Stir in the honey, coconut aminos, and rice vinegar. Cook for another 2 minutes to combine the flavors.
In a small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry. Add this to the pork mixture and stir until the filling thickens slightly. Remove from heat and let it cool.
Once the dough has risen, punch it down and transfer it to a floured surface. Divide into 8 equal portions and roll each portion into a ball.
Flatten each ball into a circle (about 4 inches in diameter) and place a spoonful of the pork filling in the center.
Gather the edges of the dough circle and pinch them together at the top to seal the bun. Place each bun on a small square of parchment paper, seam side down.
Prepare a steamer by bringing water to a boil in the base. Arrange the buns in the steamer basket, leaving space between them for expansion.
Steam the buns for 12–15 minutes over medium heat. Avoid opening the lid during steaming to maintain even cooking.
Once steamed, remove the bao buns and let them cool slightly before serving.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 359.4 g | 131% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 77.4 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 21.3 mg | 118% | |
| 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.
