Low Sodium Chicken Bao Buns
Savor the perfect blend of flavor and nutrition with these Low Sodium Chicken Bao Buns, a delightful twist on the classic Chinese steamed buns. Crafted with fluffy homemade dough and a perfectly seasoned chicken filling, these bao buns are ideal for those watching their sodium intake without compromising taste. The tender chicken is infused with fresh ginger, garlic, and a hint of low sodium soy sauce for a mouthwatering savory profile, while a cornstarch slurry ensures the filling is lusciously thickened. Steamed to pillowy perfection, these bao buns are not only low in sodium but also packed with comforting, umami-rich flavor. Whether you’re meal prepping or hosting a gathering, these guilt-free, hand-sized delights are sure to impress. Perfect as an appetizer or a light meal, serve them warm and watch them disappear!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons granulated sugar
- 0.75 cup warm water
- 2 tablespoons vegetable oil
- 300 grams skinless chicken breast
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 3 stalks green onions
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
In a large bowl, combine the flour, instant yeast, sugar, and warm water. Mix until it forms a consistent dough.
Add vegetable oil to the dough mixture and knead for about 5-7 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rise for about an hour or until doubled in size.
While the dough is rising, prepare the filling. Dice the chicken breast into small pieces.
In a frying pan, add a tablespoon of vegetable oil and stir-fry the chicken pieces over medium heat until cooked through.
Peel and grate the fresh ginger and mince the garlic cloves. Add both to the chicken along with the low sodium soy sauce, sesame oil, and rice vinegar. Stir well to combine.
Chop the green onions finely and add them to the chicken mixture. Cook for another 2-3 minutes.
Mix cornstarch with 1 tablespoon of water to create a slurry. Add this to the chicken filling and stir until the sauce thickens. Remove from heat and let it cool.
Punch down the risen dough and knead gently. Divide the dough into 12 pieces and shape each into a ball. Roll each ball out into a 3-4 inch circle.
Place a tablespoon of chicken filling in the center of each dough circle. Gather the edges of the dough and pinch together to seal, forming a bun.
Place each bun seam-side down on a small piece of parchment paper.
Arrange buns in a steamer basket, ensuring they have enough space to expand. Cover and let them rest for an additional 20 minutes.
Steam the buns over boiling water for 12-15 minutes, ensuring the steamer lid doesn’t come into contact with the buns.
Once done, let the buns rest for a few minutes before serving. Enjoy the low sodium chicken buns warm.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 27.0 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 714 mg | 15% | |
*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.
