Baked Keto Pork-Filled Bun is one of my favorite comfort food that can double as a meal or snack. And, this delicious snack is filled with (char siu) bbq pork, onions, garlic, hoisin & oyster sauce and baked to perfection. This has been a very long search to find the perfect low-carb version of this recipe. However, my next search is to find a good recipe for Sesame Balls. I wonder how they get so perfectly round.
Baked Keto Pork-Filled Bun
Hum bow, is a delicious Asian pastry made with BBQ pork mixed with some spices and onions in a savory sauce, wrapped in a sweet bread roll. Even though it is simple, this thing is so delicious! The BBQ is sweet and savory and the bread roll is soft and fluffy. Although,
Usually, to get my hands on an order of these in the bakery, our family had to go on a day trip, just to be able to take some. home, when I’m in Chinatown, Seattle’s International District; Sometimes called, Siopao, Cha Siu bao or Hom Bow. Though, I prefer it baked. However, the dough is like a brioche and Hawaiian Bread and usually, the restaurant makes them as big as saucers, at least the Ocean City Restaurant does and is available during Dim Sum. This is usually a treat for me. Now I have kept up the tradition. Nowadays, I make them in a bite-size snack with the fathead dough recipe and freeze some for later. I just take out a few from the freezer and pop them into the toaster oven.
In my teens, I remember my aunt teaching me how to make steamed hum bow with patience. However, those are cherished memorable moments every time I make them. And, how she had spent the time, out of her busy schedule, to make sure I made the the BBQ pork-filled buns out-right. It was so fun.
History of Saipao or Hum Bow
According to legend, Baozi was invented by the Chinese military strategist Zhuge Liang during the Three Kingdoms period (3rd century AD)
Baozi is a variation of mantou—also said to have been invented by Zhuge Liang —but with fillings. Originally it was also called mantou, but by the Northern Song dynasty (960–1127 AD), bao or baozi was used for the buns with fillings, as recorded in books of the Song dynasty. Meanwhile, mantou remained the name of steamed buns without fillings, although the Wu Chinese languages continue to use mantou to refer to both.
In the Philippines, their version of Baozi is called, Siopao, brought by Chinese immigrants (Sangleys); prior to Spanish colonialism. A Filipino Siopao filling contains; meatballs, Philippine Adobo, flaked tuna and pork, and sometimes chocolate and cheese. It is a popular snack sold mostly by bakeries, and vendors, and in many Chinese restaurants; and eateries in the Philippines. There are different varieties based on the filling: pork asado or bola-bola (a combination of pork, chicken, beef, shrimp, or salted duck egg). There is also a baked variety.
Although, there are some ingredients that you may or may not recognize, so let me explain a little further and why I used them.
What is Hoisin sauce?
Fermented soybean paste stands as the primary component of hoisin sauce. Alongside, hoisin sauce may contain starches like sweet potato, wheat, and rice, as well as water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and occasionally preservatives or coloring agents.
Why use Allulose?
Allulose is a reat-tasting plant based alternative sweetener that has 90% fewer calories than normal sugar.
What is Arrowroot Starch?
Starches such as arrowroot powder play a vital role in gluten-free baking. Incorporating arrowroot flour into your recipe not only yields a lighter, fluffier texture but also aids in effectively binding all the ingredients together, addressing the common challenge of cohesion in gluten-free cooking.
Why Psyllium Husk?
In gluten-free baking, psyllium husk serves as a binder, mimicking gluten by providing cohesion, elasticity, and flexibility to the baked goods, thereby preventing excessive crumbliness.
What is vital wheat gluten?
Thanks to the nutritional makeup of vital wheat gluten-its main ingredient seitan is low in fat and carbs and offers nearly as much protein per serving as beef. However, it also contains several important minerals
The protein boost provided by vital wheat gluten produces a stronger gluten network, which means the dough becomes more elastic, which in turn results in crispier crusts, chewier bread, a larger crumb, and more pronounced oven spring. However, if you are like me and you love to bake, Vital Wheat Gluten will be your best friend.
Baked Keto Pork-Filled Bun
Ingredients
Filling
- 16 oz Chinese barbecue pork, coarse chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 onion, chopped
- 3 green onions, finely sliced
- 1 tablespoon Better than Boullion, chicken flavored
- 2 tablespoons hoisin sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice wine
- 1 tablespoon dark molasses
- 2 teaspoons rice vinegar
- 1 tablespoon tomato paste
- 1/4 cup water, more if needed
- 2 teaspoons arrowroot starch
Dough
- 2 cups almond flour
- 1/4 cup the
perfect blend flour - 1 cup mozzarella cheese
- 2
tablesp oons cream cheese - 1/4 cup Butter Blend protein powder
- 1/4 cup Allulose
- 1/2 teaspoon sea salt
- 2
teaspoon baking powder, aluminum-free - 2 tablespoons psyllium husk powder
- 3/4 teaspoon Vital Wheat Gluten or Xanthan Gum
- 2-1/2 teaspoon active dry yeast
- 3 tablespoons of warm water
- 3 tbsp olive oil
- Egg
Instructions
- To make the filling: Heat oil in a medium-size pan. Saute garlic, onion, and carrot for 2 minutes. Add barbecue pork and fry for another 3 minutes.
- Add hoisin sauce, dark soy sauce, and 1/2 cup water. And, when the liquid comes to a boil, reduce heat and simmer for 3 – 6 minutes.
- Pour in arrowroot/cornstarch mixture. When the sauce thickens, turn off the heat. Mix in sliced green onions. Set aside and allow the filling to cool.
- To make the Dough: In a small bowl, combine warm water, allulose, and yeast. Set aside.
- In a large bowl, sift together the flours, protein powder, psyllium husk, sweetener, Vital Wheat Gluten, sea salt, and baking powder together. set aside.
- In a microwaveable bowl-add the cheeses and place in the microwave for at least 30 seconds. It needs to be warm enough, to stick together. Then, mix together until well combined.
- Then mix in the flour, beaten egg, and yeast. Mix together, until a soft dough forms in the bowl for about 5 minutes.
- Cover the bowl with plastic and allow it to rest for 10 minutes.
- With a little oil, knead to get oil incorporated into the dough. Remove from the bowl and continue to knead on a flat surface for another 8 to 10 minutes until the dough is nice and smooth.
- Put the dough back into the bowl and cover with plastic wrap. Allow dough to rise in a warm place for 1 to 1 1/2 hours or until double in size.
- When the dough is ready, remove from the bowl. Gently punch down and cut into 12 equal portions.
- Take a portion of dough and roll it between your palms to shape it into a ball. Then, flatten the ball into a disk roughly 3 inches in diameter, ensuring the center is slightly thicker than the edges, which should taper.
- Add a rounded tablespoon of filling in the middle of the dough. Gather and pleat the edges. The pinch and twist to seal.
- Position the buns seam-side up on the baking sheet. Repeat this process with the remaining dough. Cover the prepared buns with a tea towel and let them rest and rise for another 15 minutes. Ensure there is approximately 2 1/2 inches of space between each bun on the baking tray.
- Second Proof: Place in a warm ahead for about 1 hour, or until the buns become rounded, smoothed, and puffed.
- Once the dough has risen, take it out of the warm oven if utilized, and uncover it. Preheat the oven to 350°F for baking, and adjust the oven rack to the middle position. Prepare the egg wash, and just before baking, brush it evenly over the tops and sides of the buns. Bake for approximately 15 minutes or until the buns acquire a golden brown hue. If the tops begin to darken prematurely, gently cover them with foil to prevent excessive browning.
- Serve and Enjoy!
NOTES
Leftover baked buns may be kept in the freezer. When ready to eat, re-warm frozen buns for 8 to 10 minutes in a toaster oven.
Discover the technique behind crafting the Baked Keto Pork-Filled Bun with a fold by watching this instructional video. Situated in my hometown of Seattle, Washington, this renowned bakery known as “Mee Sum Pastry” has been serving customers since 1983. Located across from Pike Place Market, it has become a staple destination for locals and visitors alike. See the video here.
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