Low Sodium Steamed Pork Buns (Char Siu Bao)

Experience the savory delight of Low Sodium Steamed Pork Buns (Char Siu Bao), a healthier twist on the beloved Cantonese classic. These fluffy, cloud-like buns are filled with juicy lean pork, infused with the bold yet balanced flavors of low-sodium soy sauce, garlic, ginger, and a touch of hoisin. Designed for those watching their sodium intake, this recipe retains all the umami goodness while keeping it light on salt. A soft, homemade dough encases the mouthwatering filling, and the gentle steaming process ensures a tender, melt-in-your-mouth texture. Perfect for dim sum enthusiasts or as a crowd-pleasing appetizer, these buns offer a guilt-free indulgence packed with authentic flavor.

Nutriscore Rating: 71/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1 tablespoon Baking powder
• 1 tablespoon Dry active yeast
• 1 cup Warm water
• 2 tablespoons White sugar
• 2 tablespoons Vegetable oil
• 1 pound Pork shoulder or ground pork (lean, trimmed of fat)
• 2 tablespoons Low-sodium soy sauce
• 1.5 tablespoons Hoisin sauce (homemade or low-sodium store-bought)
• 1 teaspoon Fresh ginger, minced
• 2 teaspoons Garlic, minced
• 1 teaspoon Cornstarch
• 2 teaspoons Water (for cornstarch slurry)
• 2 tablespoons Green onions, chopped

Directions

Step 1

In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy.

Step 2

In a large mixing bowl, combine the flour and baking powder. Add the yeast mixture and vegetable oil, then knead into a soft, smooth dough (about 8-10 minutes). Cover and let it rise for 1 hour in a warm place until doubled in size.

Step 3

While the dough is rising, prepare the filling. Dice the pork shoulder or use ground pork. Heat a skillet on medium-high and cook the pork until no longer pink.

Step 4

Add the ginger and garlic to the skillet, cooking for 1 minute until aromatic. Then stir in the low-sodium soy sauce, hoisin sauce, and green onions.

Step 5

In a small bowl, whisk together the cornstarch and water to form a slurry. Add this to the pork mixture, stirring until the liquid thickens to a glossy sauce. Remove from heat and allow the filling to cool.

Step 6

Once the dough has risen, punch it down and divide into 12 equal portions. Roll each portion into a ball, then flatten it into a disc about 4 inches wide.

Step 7

Place 1-2 tablespoons of the pork filling in the center of each disc. Gather the edges and pinch them together to seal, forming a bun with a pleated top. Place seam-side down on a square of parchment paper.

Step 8

Arrange the buns in a steamer, ensuring space between them to expand. Cover and let rise for another 20 minutes.

Step 9

Fill a pot or steamer base with water and bring to a boil. Steam the buns over high heat for 10-12 minutes. Turn off the heat and let the buns rest in the steamer for 5 minutes before removing.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(1215.0g)

Amount per serving	% Daily Value*
Calories	2557.9

Total Fat 67.5g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 317.5mg	0%
Sodium 2914.9mg	0%
Total Carbohydrate 328.5g	0%
Dietary Fiber 12.2g	0%
Total Sugars 35.2g
Protein 155.4g	0%

Vitamin D 31.8IU	0%
Calcium 127.6mg	0%
Iron 22.8mg	0%
Potassium 2311.3mg	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: 23.9%

Protein: 24.4%

Carbs: 51.7%