Low Sodium Chicken Pau
Craft a healthier twist on an Asian favorite with this Low Sodium Chicken Pau recipe, the perfect balance of fluffy steamed buns and savory, low-sodium chicken filling. Featuring finely chopped chicken breast, aromatic garlic and ginger, and a splash of low-sodium soy sauce, these buns deliver bold flavor without compromising on heart-healthy ingredients. The homemade dough, enriched with easy pantry staples, creates a soft and pillowy texture that perfectly encases the slightly tangy and umami-packed filling. With just 15 minutes of steaming, this easy and satisfying recipe is ideal for enjoying fresh or freezing for later. Perfect for lunch, snacks, or as an appetizer, these buns are wholesome, delicious, and perfect for anyone seeking a lower sodium alternative to traditional favorites.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 1.25 cups Warm water
- 1 cup Chicken breast, finely chopped
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Green onions, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and baking powder.
Gradually add the warm water to the dry ingredients, mixing until a dough forms.
Knead the dough for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the chicken filling.
In a pan, heat the sesame oil over medium heat and sauté the garlic and ginger until fragrant.
Add the finely chopped chicken breast to the pan and cook until browned.
Add the low-sodium soy sauce and chopped green onions to the chicken, stirring to combine.
In a small bowl, mix the cornstarch and water to create a slurry, then add it to the chicken mixture to thicken the sauce. Stir until the mixture is well combined and remove from heat. Let it cool.
Once the dough has risen, punch it down to release any air bubbles.
Divide the dough into 12 equal pieces and roll each into a ball.
Flatten each dough ball into a circle about 4 inches in diameter.
Place about 1 tablespoon of the chicken filling in the center of each dough circle.
Gather the edges of the dough circle over the filling and pinch them together to seal, forming a bun.
Place each bun seam side down on a piece of parchment paper in a steamer.
Cover and steam the buns over simmering water for about 15 minutes until they are puffy and cooked through.
Serve the buns warm.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 317.2 g | 115% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 26.3 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1158 mg | 25% | |
*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.
