Xian Rou Bao

Xian Rou Bao is a deliciously savory Chinese burger, featuring a succulent pork patty infused with aromatic spices, all encased in a fluffy steamed bun. This dish combines traditional flavors with a modern twist, making it a perfect high-protein meal.

Ingredients

• Ground pork - 250 grams
• Soy sauce - 15 ml
• Oyster sauce - 10 ml
• Ginger, minced - 1 teaspoon
• Garlic, minced - 1 teaspoon
• Spring onions, finely chopped - 2 tablespoons
• Sesame oil - 5 ml
• Black pepper - 1/2 teaspoon
• Sugar - 1 teaspoon
• All-purpose flour - 200 grams
• Yeast - 5 grams
• Warm water - 100 ml
• Salt - 1/2 teaspoon
• Vegetable oil - for frying

Steps

1. In a bowl, combine ground pork, soy sauce, oyster sauce, ginger, garlic, spring onions, sesame oil, black pepper, and sugar to create the filling mixture. Mix well and let it marinate for 15 minutes.
2. In another bowl, mix all-purpose flour, yeast, salt, and warm water to form a dough. Knead the dough for about 10 minutes until smooth, then cover and let it rise for 30 minutes in a warm place.
3. After the dough has risen, punch it down and divide it into four equal pieces. Roll each piece into a small circle (about 10 cm in diameter).
4. Place a tablespoon of the pork filling in the center of each dough circle. Gather the edges of the dough and pinch them together to seal the filling inside, creating a bun.
5. Place the buns on a piece of parchment paper and let them rest for 10 minutes.
6. In a steamer, steam the buns over boiling water for about 15 minutes until they are fluffy and cooked through.
7. In a frying pan, heat a little vegetable oil over medium heat. Once the buns are steamed, lightly pan-fry them for 1-2 minutes on each side until golden brown.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals from the pork and vegetables.

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