Sugar-Free Pork Bao
Discover a healthier twist on traditional steamed buns with this Sugar-Free Pork Bao recipe! Perfectly soft and fluffy bao dough envelopes a savory filling made from tender pork shoulder, aromatic ginger, garlic, and soy sauce, delivering bold umami flavors without added sugar. The dough is simple to make, relying on olive oil and yeast to achieve its pillowy texture, while the pork filling is rich yet fresh with the addition of chopped green onions and a hint of black pepper. Ideal for meal prep or sharing with friends, this recipe is easier than you might think thanks to straightforward instructions that guide you through kneading, filling, and steaming to perfection. Ready in just over 90 minutes, these guilt-free steamed buns are the ultimate treat for dim sum lovers seeking a refined, homemade version of pork bao.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Instant yeast
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 1 tablespoon Olive oil
- 1 pound Pork shoulder
- 2 tablespoons Soy sauce
- 1 tablespoon Minced ginger
- 1 tablespoon Minced garlic
- 3 pieces Green onions, chopped
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and salt.
Add warm water and olive oil to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough into a lightly greased bowl, cover it 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 filling. Cut the pork shoulder into small cubes.
In a pan over medium heat, add the pork cubes and sauté until browned and cooked through.
Add soy sauce, minced ginger, minced garlic, chopped green onions, and black pepper to the pork. Stir well and cook for an additional 5 minutes. Set the filling aside to cool.
Once the dough has risen, punch it down and divide it into 12 equal portions.
Roll each portion into a ball, then flatten into a disc, ensuring the edges are thinner than the center.
Place a tablespoon of pork filling in the center of each disc. Gather the edges of the dough over the filling and twist to seal the bao.
Place each bao on a square piece of parchment paper, seam side down.
Allow the assembled bao to rest for 15 minutes.
In a bamboo steamer or a steamer basket, place the bao, leaving space between each to expand.
Cover and steam over boiling water for 15 minutes or until the dough is fluffy and cooked through.
Serve the sugar-free pork bao hot, and enjoy!
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3285 mg | 143% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 2.0 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2342 mg | 50% | |
*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.
