Low Sodium Steamed Bao Buns with Savory Pork Filling
Soft, fluffy, and brimming with flavor, these Low Sodium Steamed Bao Buns with Savory Pork Filling are a healthier twist on the classic Asian comfort food. Perfect for those looking to reduce their sodium intake without sacrificing taste, these handmade bao buns feature a tender, lightly sweetened dough paired with a perfectly seasoned pork filling. Infused with low sodium soy sauce, garlic, ginger, and toasted sesame oil, the filling delivers a savory umami punch while staying heart-healthy. Each bun is steamed to pillowy perfection, creating a delightful contrast between the juicy filling and the light, airy bun. Ideal for a family dinner, snack, or even meal prep, these bao buns are as satisfying to make as they are to eat.
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Ingredients
- 360 grams All-purpose flour
- 7 grams Instant yeast
- 3 grams Baking powder
- 20 grams Granulated sugar
- 180 milliliters Warm water
- 15 milliliters Neutral oil (e.g., vegetable or canola oil)
- 300 grams Ground pork (lean)
- 15 milliliters Low sodium soy sauce
- 15 milliliters Rice vinegar
- 5 milliliters Toasted sesame oil
- 2 cloves Garlic (minced)
- 10 grams Ginger (grated)
- 20 grams Green onions (finely sliced)
- 5 grams Cornstarch
- 10 milliliters Water (for cornstarch slurry)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and granulated sugar.
Step 2
Add warm water and neutral oil to the dry ingredients. Mix until a shaggy dough forms, then knead for 8-10 minutes until the dough is smooth and elastic.
Step 3
Cover the dough with a damp cloth and let it rest for 1 hour, or until it doubles in size.
Step 4
While the dough is proofing, prepare the savory pork filling. Heat a non-stick skillet over medium heat and add the ground pork. Cook until no longer pink, breaking it into small pieces as it cooks.
Step 5
Add the low sodium soy sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger to the cooked pork. Stir well to combine.
Step 6
Mix the cornstarch and water to create a slurry, then add it to the skillet. Cook for an additional 2-3 minutes until the liquid thickens slightly. Remove from heat and stir in the finely sliced green onions. Let the filling cool completely.
Step 7
Once the dough has risen, punch it down to release air. Divide it into 8 equal pieces, shaping each piece into a ball. Cover the dough balls with a damp cloth to prevent drying out.
Step 8
Roll out each dough ball into a 10-12 cm circle. Place about 1 tablespoon of the pork filling in the center of each circle and pinch the edges together to seal, forming a bun.
Step 9
Place each bun, seam side down, on a small piece of parchment paper. Cover loosely with a damp cloth and let rest for 15 minutes.
Step 10
Prepare a steamer by bringing water to a boil. Arrange the buns (still on parchment paper) in the steamer basket, ensuring they do not touch each other. Steam for 12-15 minutes.
Step 11
Turn off the heat and let the buns sit in the steamer for an additional 2 minutes before removing them carefully.
Step 12
Serve the steamed bao buns warm and enjoy!
Nutrition Facts
| Serving size | (974.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2356.9 |
| Total Fat 76.8g | 0% |
| Saturated Fat 20.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 216mg | 0% |
| Sodium 1077.0mg | 0% |
| Total Carbohydrate 309.6g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 21.6g | |
| Protein 106.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 135.9mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 1494.3mg | 0% |
Source of Calories