Steamed Pork Bun with Minced Pork Filling (ซาลาเปาไส้หมูสับ) 2 Buns

Note: Steamed Pork Bun with Minced Pork Filling, also known as ซาลาเปาไส้หมูสับ in Thailand, is a popular dish enjoyed in many countries under different names. In China, it’s called 包子 (Bāozi) or 猪肉包 (Zhūròu Bāo), while in Japan it’s known as 肉まん (Nikuman). In Korea, it’s referred to as 찐빵 (Jjinppang) or 고기 찐빵 (Gogi Jjinppang), and in Vietnam, it’s Bánh Bao Nhân Thịt. In Southeast Asia, you’ll find similar versions like Bakpao Daging Babi in Indonesia, Siopao Asado in the Philippines, and Pau Daging Babi in Malaysia. In Spanish-speaking regions, it’s called Bollo de Cerdo al Vapor, and in Italy, it’s referred to as Panino di Maiale al Vapore. Despite the name variations, this delicious steamed bun shares common roots and ingredients across these cultures.

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Origin and Inspiration

Steamed buns, or baozi, are a staple across Asia, with Thailand and China leading in their popularity. Whether found in local markets or dim sum spots, these buns are typically priced at 20-40 THB each ($0.50-$1.25). This version includes both a classic dough and a keto-friendly adaptation, so you can enjoy the delicious flavors without the carbs.

Nutrition Info (Per Serving)

Traditional Version
Calories: 250 kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 150mg | Fiber: 2g | Sugar: 5g

Keto Version
Calories: 220 kcal | Carbohydrates: 6g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 380mg | Potassium: 200mg | Fiber: 4g | Sugar: 1g

Ingredients (Makes 2 Buns)

Shared Ingredients:

• 50g minced pork
• 1 clove garlic, minced
• 1/2 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tsp sesame oil
• 1/2 tbsp sugar (or erythritol for keto)
• 1 tbsp chopped green onions
• 1/2 tsp cornstarch (optional, for keto: use xanthan gum)

Traditional Version (Dough):

• 1/2 cup all-purpose flour
• 1/8 cup warm water
• 1/4 tsp instant yeast
• 1/2 tbsp sugar
• A pinch of salt
• 1/2 tbsp vegetable oil

Keto Version (Dough):

• 1/3 cup almond flour
• 1 tbsp coconut flour
• 1 tsp psyllium husk
• 1/4 tsp baking powder
• 1 large egg
• 1/2 tbsp cream cheese
• 1/2 tbsp coconut oil
• 1/8 cup warm water

Instructions

Traditional Version:

1. Activate the Yeast: Dissolve yeast and sugar in warm water and let sit for 5-10 minutes until frothy.
2. Mix the Dough: In a bowl, combine flour, remaining sugar, and salt. Add the yeast mixture and oil, and knead until smooth.
3. First Rise: Cover the dough and let it rise for 1-1.5 hours.
4. Prepare the Filling:
   • Cook the Pork: Heat a small pan over medium heat and add a splash of oil. Once the oil is hot, add minced garlic and sauté until fragrant, about 1 minute.
   • Add Pork and Seasoning: Add the minced pork to the pan and cook, stirring occasionally, until the pork is browned and fully cooked, about 4-5 minutes.
   • Add Sauces: Stir in the soy sauce, oyster sauce, sesame oil, and sugar (or erythritol for keto), and let it cook for another 2-3 minutes until the sauce reduces slightly and coats the pork.
   • Thicken with Cornstarch: If the filling seems too watery, dissolve 1/2 tsp of cornstarch (or xanthan gum for keto) in a tablespoon of water and add it to the pork mixture. Cook until the sauce thickens.
   • Finish with Green Onions: Finally, remove the filling from the heat and stir in the chopped green onions. Let the filling cool completely before using it to fill the buns.
5. Shape the Dough: Divide the dough into two portions, flatten, and add the pork filling. Pinch the edges to seal the bun.
6. Second Rise: Place the buns on parchment paper and let them rise for another 30 minutes.
7. Steam the Buns: Steam for 10-12 minutes until soft and fully cooked.

Keto Version:

1. Mix the Dough: Combine almond flour, coconut flour, psyllium husk, and baking powder. Mix the wet ingredients (egg, cream cheese, coconut oil, warm water) and add to the dry mixture.
2. Shape the Dough: Divide the dough into two portions, flatten, and add the pork filling (prepared as described above). Pinch the edges to seal.
3. Steam the Buns: Steam for 12-15 minutes until the dough is firm.

What Does It Pair Well With?

• Traditional Pairing: Serve with soy sauce or sweet chili sauce.
• Keto Pairing: Pair with a low-carb soy sauce and sesame oil dipping sauce.

What is the Shelf Life?

• Fresh: Best eaten fresh but can be refrigerated for 2 days.
• Freezing: Freeze before steaming and re-steam for 12-15 minutes when ready.

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This Dual Recipe provides both traditional and keto-friendly options, scaled perfectly for two servings. Enjoy your flavorful, fluffy ซาลาเปาไส้หมูสับ without the hassle of excess leftovers!