6 Serves
60 Mins
Prepare the filling by finely dicing the Char Siu Pork and mixing it with a small amount of onion and garlic using a chefs knife and cutting board.
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NigerianVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
17 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
134 mg / 4,700 mgSodium
1596 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
15 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat a small amount of vegetable oil in a frying pan over medium heat and sauté the aromatics and pork mixture briefly, seasoning with salt and pepper.
Roll out the prepared bao dough into circles, place a spoonful of the pork filling in the center, and pleat the edges to seal the bun tightly.
Arrange the buns in a steamer and steam over boiling water for 15 minutes until the dough is fluffy and cooked through.
24
g40
g3
g
Chinese
Danish