Low Sodium Pork Bao

Savor the delicate balance of soft, fluffy steamed buns and succulent pork filling with this Low Sodium Pork Bao recipe—a healthier twist on the classic dim sum favorite. These bao buns are crafted from scratch with a light, tender dough and packed with a flavorful filling of seared pork tenderloin, low sodium soy sauce, aromatic ginger, garlic, and a touch of hoisin sauce for sweetness. Perfect for those watching their salt intake, these bao buns deliver all the savory goodness you crave without compromising on heart health. With a simple homemade dough and a quick stovetop stir-fry for the filling, this recipe is ideal for a weekend culinary project. Serve them warm as an appetizer or pair them with a fresh side salad for a complete meal bursting with authentic Asian flavors.

Nutriscore Rating: 71/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 1 packet instant yeast
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 cup warm water
• 2 tablespoons vegetable oil
• 1 pound pork tenderloin
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minced
• 4 stalks green onions, finely chopped
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 0.5 teaspoon black pepper

Directions

Step 1

In a large mixing bowl, combine the flour, instant yeast, and sugar. Mix well.

Step 2

Dissolve the baking powder in warm water. Add this water along with vegetable oil into the flour mixture, and combine until a dough forms.

Step 3

Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.

Step 4

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1 hour or until doubled in size.

Step 5

While the dough is rising, prepare the pork filling. Slice the pork tenderloin into thin strips.

Step 6

In a large skillet over medium heat, add sesame oil and brown the pork strips evenly.

Step 7

Add the low sodium soy sauce, minced ginger, garlic, chopped green onions, hoisin sauce, rice vinegar, and black pepper to the skillet.

Step 8

Stir fry until the pork is cooked through and the sauce has thickened slightly. Remove from heat and let cool.

Step 9

After the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball.

Step 10

Flatten each ball into a disk about 4 inches in diameter. Place a spoonful of pork filling in the center of each disk.

Step 11

Pinch and seal the edges of the dough over the filling to form a bun, then place sealed side down on a parchment-lined steamer basket.

Step 12

Cover and let the buns rise again for 15-20 minutes.

Step 13

Bring water to a boil in a large steamer. Place the steamer basket with buns over boiling water, cover, and steam for about 15 minutes.

Step 14

Remove the steamer basket from the heat and let it sit for 5 minutes before opening.

Step 15

Serve the low sodium pork bao warm as a delicious appetizer or main dish.

Nutrition Facts

Serving size	(1295.5g)

Amount per serving	% Daily Value*
Calories	2564.2

Total Fat 60.8g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 25.4g
Cholesterol 309.4mg	0%
Sodium 3677.1mg	0%
Total Carbohydrate 341.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 49.0g
Protein 157.3g	0%

Vitamin D 36.3IU	0%
Calcium 154.5mg	0%
Iron 24.3mg	0%
Potassium 2916.1mg	0%

*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.

Source of Calories

Fat: 21.5%

Protein: 24.8%

Carbs: 53.7%