Low Sodium Siopao (Steamed Pork Buns)
Discover the joy of homemade Low Sodium Siopao, a healthier twist on the classic steamed pork bun that doesn’t sacrifice flavor. This recipe features a pillowy, yeast-leavened dough wrapped around a savory, low-sodium filling made with tender pork shoulder, aromatic garlic, vibrant carrots, and scallions. Enhanced with a light touch of low-sodium soy sauce and thickened with cornstarch, the filling achieves the perfect balance of taste and texture. Crafted with unsalted butter and less salt than traditional counterparts, these buns are ideal for those looking for a heart-healthy yet indulgent treat. Perfectly steamed to fluffy perfection, these siopaos are great for a snack, appetizer, or lunch. Serve warm and watch them disappear!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Sugar
- 10 grams Baking powder
- 50 grams Unsalted butter, softened
- 250 ml Water
- 300 grams Pork shoulder, finely diced
- 1 Carrot, finely diced
- 3 Scallions, finely chopped
- 4 cloves Garlic, minced
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and softened unsalted butter. Mix well until crumbly.
Step 2
Gradually add 250 ml of water to the flour mixture while stirring to form a dough. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 3
Place the dough back into the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4
While the dough is resting, prepare the filling. In a frying pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
Step 5
Add the finely diced pork shoulder and cook until browned. Stir in the diced carrot and cook for an additional 3 minutes.
Step 6
Add the chopped scallions, ground black pepper, and low sodium soy sauce. Mix well and continue cooking until the vegetables are tender.
Step 7
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the pork mixture to thicken it. Stir well and remove from heat. Let the filling cool slightly.
Step 8
Punch down the risen dough and divide it into 12 equal-sized pieces. Roll each piece into a ball and flatten it with your hand or a rolling pin.
Step 9
Place about 2 tablespoons of the pork filling in the center of each flattened dough piece. Gather the edges of the dough to encase the filling and pinch them together at the top to seal.
Step 10
Place each bun on a square piece of parchment paper, seam side up.
Step 11
Arrange the buns in a steamer, leaving enough space between them to expand. Cover with a clean cloth and let them rest for 15 minutes.
Step 12
Bring water to a boil in a steamer. Once boiling, place the buns in the steamer and steam for 15 minutes. Make sure the buns are not touching each other.
Step 13
Carefully remove the buns from the steamer and serve warm.
Nutrition Facts
| Serving size | (1429.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3546.6 |
| Total Fat 134.7g | 0% |
| Saturated Fat 51.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 319.2mg | 0% |
| Sodium 2443.0mg | 0% |
| Total Carbohydrate 467.0g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 57.2g | |
| Protein 116.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 229.7mg | 0% |
| Iron 28.4mg | 0% |
| Potassium 2116.1mg | 0% |
Source of Calories