Low Fat Pork Bao
Indulge in the irresistible flavors of these Low Fat Pork Bao, a lighter take on the beloved Chinese steamed buns. This recipe features a soft, fluffy homemade bao dough paired with a savory filling of tender lean pork tenderloin, spiced with garlic, ginger, and green onions, and seasoned with low-sodium soy sauce and hoisin for a delectable umami punch. Perfectly balanced with lower-fat ingredients like low-fat milk, these baos are ideal for those seeking a healthier twist without compromising on taste. Each bun is steamed to perfection, creating a guilt-free treat that's perfect as an appetizer, snack, or main dish. Ready in just under two hours and yielding 12 delightfully soft baos, this recipe is both satisfying and heart-healthy. Serve them warm for an authentic and comforting dining experience!
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Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 5 grams Baking powder
- 30 grams Granulated sugar
- 150 milliliters Low-fat milk
- 50 milliliters Water
- 250 grams Lean pork tenderloin
- 30 milliliters Soy sauce, low sodium
- 20 grams Hoisin sauce
- 10 grams Ginger, minced
- 10 grams Garlic, minced
- 20 grams Green onions, chopped
- 5 grams Cornstarch
- 10 milliliters Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Directions
Step 1
In a large mixing bowl, combine the flour, instant yeast, baking powder, sugar, and salt.
Step 2
Warm the low-fat milk and water together until lukewarm, then add them to the dry ingredients.
Step 3
Knead the mixture until a soft dough forms, about 10 minutes. Cover the bowl with a damp cloth and let it rise for about 1 hour or until it doubles in size.
Step 4
While the dough is rising, prepare the filling by chopping the lean pork tenderloin into small cubes or mince it for a finer texture.
Step 5
In a medium bowl, combine the pork with soy sauce, hoisin sauce, minced ginger, minced garlic, chopped green onions, cornstarch, sesame oil, salt, and pepper. Mix well and set aside.
Step 6
Once the dough has risen, punch it down and knead it briefly. Divide the dough into 12 equal portions.
Step 7
Roll each dough portion into a ball and then flatten it into a circle about 4 inches in diameter.
Step 8
Place a tablespoon of the pork filling in the center of each dough circle. Carefully gather the edges of the circle to enclose the filling, pinching the dough at the top to seal it.
Step 9
Place each filled bao seam side down on a piece of parchment paper.
Step 10
Arrange the baos in a steamer, leaving a bit of space between each piece to allow for expansion.
Step 11
Cover and steam the baos in a preheated steamer over medium heat for 15-20 minutes until the dough is fluffy and cooked through.
Step 12
Remove the baos from the steamer and serve warm.
Nutrition Facts
| Serving size | (903.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1860.4 |
| Total Fat 25.5g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 167.6mg | 0% |
| Sodium 4409.6mg | 0% |
| Total Carbohydrate 292.9g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 43.8g | |
| Protein 107.9g | 0% |
| Vitamin D 63IU | 0% |
| Calcium 287.6mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1793.9mg | 0% |
Source of Calories