Low Fat Steamed Bao Buns with Vegetable Filling
Discover the delightful world of healthy, homemade comfort food with these Low Fat Steamed Bao Buns featuring a vibrant vegetable filling. Perfectly fluffy and light, these buns are crafted using plant-based milk, olive oil, and minimal sugar for a guilt-free treat. The filling is a harmonious blend of shredded carrots, cabbage, green onions, and aromatic ginger and garlic, all lightly seasoned with low-sodium soy sauce and sesame oil. Steamed to perfection, these bao buns are ideal for a wholesome appetizer, snack, or light meal. Whether you're looking for a vegan-friendly option or simply a low-fat alternative to traditional bao buns, this recipe combines flavor, nutrition, and texture to satisfy your cravings.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 4 grams Instant yeast
- 10 grams Sugar
- 2 grams Salt
- 120 milliliters Warm water
- 30 milliliters Low-fat plant-based milk
- 3 grams Baking powder
- 5 milliliters Olive oil
- 100 grams Carrots, shredded
- 100 grams Cabbage, finely chopped
- 30 grams Green onions, finely sliced
- 2 cloves Garlic, minced
- 5 grams Ginger, freshly grated
- 15 milliliters Low-sodium soy sauce
- 2 milliliters Sesame oil
- 5 grams Cornstarch
- 15 milliliters Water
Instructions
In a mixing bowl, combine the flour, instant yeast, sugar, and salt.
Add warm water, low-fat plant-based milk, and olive oil to the dry ingredients. Mix until the dough comes together.
Knead the dough on a floured surface for 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 45 minutes or until it doubles in size.
While the dough is rising, prepare the vegetable filling. Heat a non-stick skillet over medium heat and add sesame oil.
Sauté minced garlic and grated ginger for 1 minute until fragrant.
Add shredded carrots, chopped cabbage, and green onions to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender.
Stir in low-sodium soy sauce and mix well.
Dissolve cornstarch in 15 milliliters of water, then pour into the skillet. Cook for another minute, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
After the dough has risen, punch it down and divide it into 12 equal pieces.
Roll each piece into a ball, then flatten into a small circle using a rolling pin.
Place a tablespoon of the vegetable filling in the center of each circle. Gather the edges of the dough, pinch to seal, and shape into a bun.
Place each bun on a square of parchment paper to prevent sticking during steaming.
In a steamer, bring water to a boil. Arrange the buns on the steamer rack, leaving space between them to allow for expansion.
Steam the buns over medium heat for 10-12 minutes until fully cooked and fluffy.
Serve warm and enjoy your low-fat steamed bao buns!
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
