Low Fat Steamed Chicken Bao Buns
Light, fluffy, and delightfully flavorful, these Low Fat Steamed Chicken Bao Buns bring a healthier twist to the beloved Chinese classic. Made with an aromatic filling of tender, skinless chicken breast infused with ginger, garlic, and a savory combination of low-sodium soy sauce and hoisin sauce, these bao buns offer a balanced burst of umami without excess fat. The homemade dough, enriched with low-fat milk, is steamed to pillowy perfection, creating a lighter alternative to traditional fried buns. Perfect as a guilt-free appetizer or snack, these buns are crafted with ease, featuring simple steps like kneading and steaming. Bring authentic Asian-inspired flavors to your table while keeping your meals wholesome and satisfying.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 5 grams Instant yeast
- 20 grams Sugar
- 120 milliliters Warm water
- 50 milliliters Low-fat milk
- 10 milliliters Vegetable oil
- 200 grams Skinless chicken breast
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Soy sauce (low sodium)
- 1 tablespoon Hoisin sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Cornstarch
- 1 teaspoon Water (for cornstarch slurry)
- 2 tablespoons Green onions (chopped)
- 1 teaspoon Sesame oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and a pinch of salt. Mix well.
Gradually add the warm water, low-fat milk, and vegetable oil to the dry ingredients. Mix until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
While the dough is rising, prepare the chicken filling. Dice the skinless chicken breast into very small pieces or mince it.
Heat a non-stick skillet over medium heat. Add the ginger, garlic, and sesame oil, and sauté for 1 minute until fragrant.
Add the chicken to the skillet. Cook until no longer pink, breaking up any clumps as it cooks.
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and the cornstarch slurry (combine the cornstarch and water). Pour this mixture into the skillet.
Cook the chicken filling on low heat until the sauce thickens and coats the chicken. Stir in the chopped green onions and set aside to cool.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each piece into a ball.
Flatten each ball into a circle about 8–10 cm in diameter. Place 1 tablespoon of the chicken filling in the center of each circle.
Carefully gather the edges of the dough circle around the filling and pinch them together at the top to seal the bun. Place each bun on a square of parchment paper.
Fill a steamer with water and bring it to a boil. Steam the buns in batches for 10–12 minutes over medium heat.
Remove the steamed buns from the steamer and allow them to cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 27.6 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 138 mg | 11% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 496 mg | 11% | |
*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.
