High Protein Pork Buns
VIEW THE RECIPE
300g Pork Loin Minced 2 tbsp Soy Sauce 1 tbsp canola oil 1 tbsp Oyster Sauce 1 tbsp salt 1/2 onion minced 4 tbsp green onion 1 tsp Chinese Five Spice 4 tbsp water
300g All Purpose Flour 1 tsp active dried yeast 1 tbsp sugar 1 tbsp cooking oil
7.0g 11.3g 3.0g
protein carbs fats
Mince pork loin
Use pork loin over regular minced pork will mean it contains a lot less fat. Chop away until it's minced.
Mix everything in
Add in all the ingredients from the fillings list and use your hands to really mix it in well.
Add the yeast to water and let it bloom for 5 minutes just to know the yeast isn't dead and the dough will rise correctly.
Add sugar to feed the yeast, wait 5 minutes before adding the vegetable oil and flour. Mix!
Knead the dough for about 10 minutes so the gluten can form to give it a bit of bounce.
Make a ball
Once you've kneaded for 10 minutes, form it into a ball. It should have a slight bounce back.
let it proof
Place the dough ball into a bowl with a towel on top to let it proof for an hour.
Roll it out
Dough will have risen to twice its size by now. Take it out and begin rolling it out into a log.
Chop into 12 pieces
Try and chop evenly into 12 equal pieces so you have a nice even rounds to make the pork buns!
Make a circle
Use a rolling pin and try your best to make a 2" diameter circle by simultaneously rolling and turning the dough.
Add approximately 55g (2 ounces) of filling to make sure each pork bun is packed with protein.
Grab a piece and squeeze another piece until you reach the end. It might take some practice!
Some flour over the top will help make sure the pork buns won't stick together when freezing!
Add to steamer
This recipe makes 12 buns so add in however many to the steamer for around 16 minutes.
You'll really notice the difference in texture because they're freshly made!
Enjoy your high protein buns fresh or add some vinegar as the dipping sauce.
Uncooked buns can simply be popped into a meal prep container to be frozen.