Low Sodium BBQ Pork Buns
Indulge in the savory satisfaction of these Low Sodium BBQ Pork Buns, a healthier twist on the classic Chinese delicacy. These fluffy, steamed buns are filled with a rich and flavorful pork mixture, made using low sodium soy sauce and hoisin sauce, with layers of aromatic ginger and green onions. Crafted with a soft, homemade dough and thickened with a silky cornstarch slurry, the filling is tender, juicy, and packed with umami goodness—all while being mindful of your sodium intake. Perfect for dim sum lovers seeking a heart-healthy option, these buns are a great addition to your dinner spread or snack rotation. Serve them fresh and warm for an irresistible bite that’s sure to impress family and friends! Keywords: low sodium recipe, BBQ pork buns, healthy Chinese food, steamed buns, homemade dim sum.
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Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 300 ml Water
- 50 grams Granulated sugar
- 5 grams Salt substitute (potassium chloride)
- 80 ml Low sodium soy sauce
- 300 grams Pork shoulder, diced
- 30 grams Green onions, finely chopped
- 10 grams Ginger, minced
- 20 grams Sugar
- 60 ml Hoison sauce (low sodium)
- 10 ml Sesame oil
- 15 grams Corn starch
- 20 ml Water (for slurry)
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, and salt substitute.
Step 2
Dissolve the yeast in 300 ml warm water and let it sit for 10 minutes until frothy.
Step 3
Slowly add the yeast mixture to the dry ingredients and knead until a smooth and elastic dough forms.
Step 4
Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5
In a pan over medium heat, sauté the ginger and green onions in sesame oil until fragrant.
Step 6
Add the diced pork shoulder to the pan and cook until lightly browned.
Step 7
Stir in the low sodium soy sauce, hoisin sauce, and sugar, cooking for another 5 minutes.
Step 8
Mix the corn starch with 20 ml water to create a slurry, then add it to the pork mixture to thicken.
Step 9
Remove the pork filling from heat and let it cool completely.
Step 10
Punch down the risen dough and divide into 12 equal portions.
Step 11
Roll each portion into a ball, flatten it slightly, and fill the center with a spoonful of the pork mixture.
Step 12
Gather the edges of the dough around the filling and pinch to seal tightly.
Step 13
Place each bun seam side down onto squares of parchment paper, then cover and let rest for another 15 minutes.
Step 14
Bring water to a boil in a steamer, then arrange buns in the steamer, leaving space between each.
Step 15
Steam the buns for 15-20 minutes, or until the dough is cooked through.
Step 16
Remove and let cool for a few minutes before serving warm.
Nutrition Facts
| Serving size | (1400.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3224.8 |
| Total Fat 76.9g | 0% |
| Saturated Fat 23.1g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 210mg | 0% |
| Sodium 4080.9mg | 0% |
| Total Carbohydrate 510.7g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 96.5g | |
| Protein 121.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 199.1mg | 0% |
| Iron 29.4mg | 0% |
| Potassium 5272.1mg | 0% |
Source of Calories