High Protein Char Siu Bao (Cantonese BBQ Pork Buns)
Elevate your snack game with these High Protein Char Siu Bao, a modern twist on the classic Cantonese BBQ Pork Buns! Packed with tender, marinated pork loin and boosted with soy protein isolate for a nutritious edge, these fluffy steamed buns deliver the perfect balance of savory and sweet flavors. The homemade dough is enriched with vital wheat gluten for a soft yet chewy texture, while a bold marinade of hoisin sauce, soy sauce, honey, and Chinese five-spice brings the iconic char siu flavor to life. Ideal for meal prep or a satisfying snack, these protein-packed buns are a delicious way to indulge while staying mindful of your nutrition. Perfect for sharing or savoring solo—serve them hot and watch them disappear!
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Ingredients
- 500 grams Boneless pork loin
- 50 grams Soy protein isolate
- 2 tablespoons Hoisin sauce
- 2 tablespoons Lite soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Honey
- 1 Garlic clove, minced
- 0.5 teaspoon Chinese five-spice powder
- 1 teaspoon Grated ginger
- 400 grams All-purpose flour
- 50 grams Vital wheat gluten
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 240 milliliters Warm water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
Directions
Step 1
1. Prepare the pork marinade: In a bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, minced garlic, Chinese five-spice, and grated ginger. Mix well.
Step 2
2. Cut the pork loin into small cubes and add to the marinade. Mix to coat evenly. Cover and refrigerate for at least 30 minutes, preferably overnight.
Step 3
3. Prepare the dough: In a large mixing bowl, whisk together the flour, vital wheat gluten, and sugar. Sprinkle instant yeast on top.
Step 4
4. Make a well in the center of the dry ingredients, add warm water and olive oil. Mix until a dough begins to form.
Step 5
5. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. If too sticky, add a little more flour.
Step 6
6. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Step 7
7. Cook the marinated pork: Heat a non-stick pan over medium-high heat. Add the marinated pork and cook for about 8-10 minutes until the pork is cooked through and sauce is slightly reduced.
Step 8
8. In a small bowl, mix cornstarch with cold water to make a slurry. Add to the pork mixture and cook for another 2 minutes until thickened. Remove from heat and stir in soy protein isolate. Let cool.
Step 9
9. Divide the risen dough into 12 equal portions. Flatten each dough ball into a circle about 10 cm in diameter.
Step 10
10. Place a tablespoon of filling in the center of each circle. Gather the edges together and seal the bun by pinching and twisting the folds.
Step 11
11. Place the buns seam side down on parchment-lined steamer trays, leaving space between them to expand.
Step 12
12. Steam the buns over boiling water for 15 minutes. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1474.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3710.3 |
| Total Fat 104.9g | 0% |
| Saturated Fat 30.4g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 396.0mg | 0% |
| Sodium 3973.3mg | 0% |
| Total Carbohydrate 409.3g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 76.8g | |
| Protein 265.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 352.6mg | 0% |
| Iron 34.7mg | 0% |
| Potassium 2882.0mg | 0% |
Source of Calories