Chinese · Lunch
Barbecue Pork Buns (Low-Calorie)
Steamed buns filled with roasted pork shoulder in a reduced-sugar hoisin and oyster sauce glaze, lightly sweetened with honey. The dough uses minimal oil, keeping the fluffy white wrapper light while preserving the classic sweet-savoury barbecue pork bun profile of this Cantonese dim sum classic.
$3
35 minsPrep
25 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
388Calories
27.8gProtein
7.6gFat
49.6gCarbs
9.8gSugar
2.8gFiber
798mgSodium
73mgChol
2.7gSat Fat
429mgPotassium
63mgCalcium
2.3mgIron
0.8mcgVitamin B12
1.5mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Whisk yeast, sugar, and warm water in a small bowl; let stand 5 minutes until foamy, confirming yeast is active.
2
Knead
Combine flour, baking powder, yeast mixture, and vegetable oil in a bowl; knead 6–8 minutes until smooth and elastic.
3
Proof
Cover dough with a damp cloth and set aside 60 minutes at room temperature until roughly doubled.
4
Sauté
Heat sesame oil in a nonstick pan over medium heat, add pork shoulder, hoisin sauce, oyster sauce, soy sauce, and honey; cook 2–3 minutes, stirring, until glossy.
5
Reduce
Stir cornstarch slurry into pan and cook 1 minute over medium-low heat until sauce thickens; stir in scallion and cool.
6
Build
Punch down dough, divide into 2 equal pieces, and flatten each into a 4-inch disc, keeping the centre thicker.
7
Stuff
Spoon cooled pork filling into each disc centre, gather edges upward, pinch to seal, then set seam-side down on parchment.
8
Rest
Let shaped buns sit uncovered 25 minutes at room temperature until slightly puffed.
9
Steam
Arrange buns in a steamer basket over gently boiling water and steam on high 12–14 minutes until firm and springy.
10
Plate
Transfer buns to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz397g pork shoulder
- 1 1/3 cup170g all-purpose flour
- 1/2 tsp1/2 tsp instant dried yeast
- 1/2 tsp1/2 tsp baking powder
- 2 tsp10g sugar-white
- 1/2 cup120ml warm water
- 1 tsp1 tsp vegetable-oil
- 2 tbsp40g hoisin-sauce
- 2 tsp14g oyster-sauce
- 1 tsp6g soy-sauce
- 1 tsp6g honey
- 1/2 tsp1/2 tsp cornstarch mixed with 1 tsp water
- 22 small scallion
- 1/4 tsp1/4 tsp sesame-oil
