Soy-Free Pork Bao
Indulge in the comfort of homemade *Soy-Free Pork Bao*, a delightful twist on the classic Chinese steamed bun that's perfect for those with soy sensitivities. These fluffy, hand-pleated buns are packed with a savory pork filling infused with rice vinegar, sesame oil, honey, and aromatic garlic, creating a perfectly balanced taste that doesn't rely on soy sauce. Made from scratch with pantry staples like all-purpose flour and instant yeast, the dough is soft, pillowy, and easy to work with. Ready in just under two hours, including a satisfying rise, this recipe yields 12 generously stuffed baos that are perfect for sharing. Serve these steamy delights fresh out of the bamboo steamer for an appetizer, snack, or centerpiece to your next meal. Whether you're catering to dietary preferences or simply looking for a unique pork bao experience, this soy-free version will quickly become a crowd-pleaser!
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Ingredients
- 500 grams All-purpose flour
- 50 grams Sugar
- 10 grams Instant yeast
- 10 grams Baking powder
- 5 grams Salt
- 250 milliliters Warm water
- 30 milliliters Vegetable oil
- 500 grams Ground pork
- 3 cloves Garlic, minced
- 15 milliliters Rice vinegar
- 15 milliliters Sesame oil
- 10 grams Honey
- 3 stalks Green onions, thinly sliced
- 2 grams Black pepper
Directions
Step 1
In a large bowl, combine the flour, sugar, instant yeast, baking powder, and salt. Mix until evenly distributed.
Step 2
Add the warm water and vegetable oil to the dry ingredients and knead into a soft, smooth dough. This should take about 10 minutes.
Step 3
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 4
While the dough is rising, prepare the pork filling. In a mixing bowl, combine ground pork, minced garlic, rice vinegar, sesame oil, honey, green onions, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Step 5
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a round disc about 4 inches in diameter.
Step 6
Place a tablespoon of pork filling in the center of each disc. Gather the edges of the dough and pleat them to seal at the top, ensuring the filling is enclosed.
Step 7
Place each filled bao on a piece of parchment paper, seam side up.
Step 8
Arrange the baos in a steamer, leaving some space between them to expand. Cover with a lid and let them rest for an additional 15 minutes.
Step 9
Steam the baos over boiling water for 15-20 minutes until they are puffy and the filling is cooked through.
Step 10
Carefully remove the steamed baos and let them cool for a few minutes before serving.
Nutrition Facts
| Serving size | (1452.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3961.2 |
| Total Fat 150.3g | 0% |
| Saturated Fat 45.1g | 0% |
| Polyunsaturated Fat 23.0g | |
| Cholesterol 450mg | 0% |
| Sodium 3273.6mg | 0% |
| Total Carbohydrate 456.0g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 60.3g | |
| Protein 186.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 265.4mg | 0% |
| Iron 29.6mg | 0% |
| Potassium 840.5mg | 0% |
Source of Calories