Main courses
Baozi steamed buns with pork filling
Soft rolls made of yeast dough are filled with juicy pork, cabbage and spring onions.
Servings in this printout: 4
Ingredients
- 400 g wheat flour
- 2.5 dl warm water
- 7 g dry yeast
- 1 tbsp sugar
- 300 g ground pork
- 150 g Chinese cabbagefinely chopped
- 2 piece spring onionsshredded
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp grated ginger
- 1 tbsp cornstarch
Method
- Mix warm water, yeast and sugar. Let stand for 5 minutes. Add the flour and knead into an elastic dough. Cover and let rise for 45 minutes.
- Squeeze the liquid from the cabbage. Mix the cabbage, minced meat, spring onion, soy sauce, sesame oil, ginger and cornstarch.
- Divide the dough into 12 parts and roll into balls. Roll each into a disk so that the center is slightly thicker.
- Put the filling in the middle and fold the edges to form a bun. Place on a square of baking paper.
- Rise for 15 minutes and steam in batches for 12–15 minutes. Turn off the heat and wait 3 minutes before opening the lid.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 80.36 g
- Total carbohydrates (incl. fibre and polyols)
- 84.52 g
- Protein
- 26.69 g
- Fat
- 14.53 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- wheat flour · A suitable GI value was unavailable for this ingredient.
- spring onions · The amount is missing or could not be verified.
- cornstarch · A suitable GI value was unavailable for this ingredient.
GL for the study serving
Original recipe GL unavailable
The GL of 33 uses the historical barbecued pork bun serving and the GI in Table 2 of Sun et al. The homemade pork-and-cabbage bun requires a separate estimate.
Calculated GL · ≈ 33 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
How was the estimate calculated?
GI value reported in a source
Separate version amounts and preparation
Servings for these amounts · 1
- 154.7 g · Tanjong Rhu Pau & Confectionery char siew pau, test serving
- 200 ml · Drinking water
This comparison covers 1 study servings. The test serving was 154.7 g of ready-to-eat barbecued pork buns from Tanjong Rhu Pau & Confectionery and 200 ml of drinking water.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · B
- Sun et al. (2015), glucose-reference GI · Table 2 reports glucose-reference GI 66 ± 7 SEM, n=10. The discussion gives 64; this packet follows Table 2.HUMAN_GI
- Sun et al. (2015), study serving and carbohydrate · Table 1 reports 154.7 g prepared food and 32.3 g carbohydrate/100 g. The protocol specifies a 50 g available-carbohydrate load and 200 ml water.CARBOHYDRATE
Notes
- Do not fill the steamer too full, as the rolls will grow as they cook.