Soy-Free Pork Bao Bun
Soft, fluffy, and packed with juicy flavor, these Soy-Free Pork Bao Buns are a must-try for bao lovers seeking a savory treat without soy. Perfectly steamed to pillowy perfection, these bao buns feature a rich, aromatic filling made with minced pork, oyster and hoisin sauces, sesame oil, garlic, ginger, and a delightful crunch from chopped water chestnuts. The dough is easy to prepare, requiring just a handful of pantry staples and a little patience for proofing. Each bao is wrapped around a layer of shredded iceberg lettuce, adding a refreshing balance to the savory filling. Ideal for lunch, dinner, or an appetizer platter, these soy-free buns are steamed to supreme fluffiness and served warm for a melt-in-your-mouth experience that’s sure to impress. Whether you're catering to allergies or simply exploring new flavors, this recipe promises a delicious twist on classic pork bao buns!
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Ingredients
- 500 grams All-purpose flour
- 8 grams Instant yeast
- 50 grams Granulated sugar
- 10 grams Baking powder
- 250 milliliters Whole milk
- 5 grams Salt
- 400 grams Pork shoulder, minced
- 30 milliliters Oyster sauce
- 30 milliliters Hoisin sauce
- 10 milliliters Sesame oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 50 grams Water chestnuts, chopped
- 2 pieces Spring onions, finely chopped
- 1 teaspoon Ground white pepper
- 100 grams Iceberg lettuce, finely shredded
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, salt, and baking powder.
Step 2
Warm the whole milk until lukewarm and gradually pour it into the flour mixture, stirring to combine until a dough forms.
Step 3
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled 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 rising, prepare the pork filling. In a medium bowl, mix the minced pork shoulder, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, chopped water chestnuts, spring onions, and ground white pepper until well combined.
Step 5
Once the dough has risen, punch it down to deflate and divide it into 12 equal portions.
Step 6
Roll each portion into a ball and flatten it into a circle about 4 inches in diameter. Place a small amount of shredded iceberg lettuce in the center of each dough circle, followed by a spoonful of the pork filling.
Step 7
Enclose the filling by gathering the edges of the dough circle towards the top, pinching to seal.
Step 8
Place each filled bun on a piece of parchment paper, seam side down. Let the buns rest for another 20 minutes.
Step 9
Prepare a steamer basket over boiling water. Steam the buns in batches for 15 minutes, ensuring there's enough space between each bun to expand.
Step 10
Serve the steamed buns warm, and enjoy your soy-free pork bao buns!
Nutrition Facts
| Serving size | (1507.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3475.8 |
| Total Fat 104.8g | 0% |
| Saturated Fat 35.1g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 311.9mg | 0% |
| Sodium 4768.3mg | 0% |
| Total Carbohydrate 493.4g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 77.7g | |
| Protein 140.3g | 0% |
| Vitamin D 113.4IU | 0% |
| Calcium 544.9mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 2792.6mg | 0% |
Source of Calories