Low Sodium Mini Chicken Pao
Delight your taste buds with these Low Sodium Mini Chicken Pao, a lighter twist on a beloved Asian street food classic. Perfectly fluffy, handmade buns are filled with a savory, umami-rich chicken filling made with low-sodium soy sauce, aromatic garlic, ginger, and a hint of hoisin for sweetness. This recipe is ideal for those seeking a flavorful yet heart-healthy option, as it minimizes sodium without compromising on taste. With just 20 minutes of prep and a quick steam to achieve that soft, pillowy texture, these mini chicken paos are a wonderful option for appetizers, snacks, or even light meals. Serve them warm and watch them disappear in seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Sugar
- 3/4 cup Warm water
- 1 cup diced Boneless chicken breast
- 2 minced Garlic cloves
- 1 teaspoon grated Ginger
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 2 chopped Green onions
- 1 teaspoon Sesame oil
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar. Gradually add the warm water while mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough back into the bowl, cover with a damp cloth, and let it rest for 30 minutes.
While the dough is resting, heat the vegetable oil in a pan over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.
Add the diced chicken breast to the pan and cook until the chicken is no longer pink, approximately 5 to 7 minutes.
In a small bowl, mix the low-sodium soy sauce, hoisin sauce, cornstarch, and 2 tablespoons of water to create a sauce.
Pour the sauce into the pan with the chicken, stir well to combine, and cook for another 2 minutes until the sauce thickens.
Remove the pan from heat and stir in the chopped green onions and sesame oil. Let the chicken filling cool.
Divide the rested dough into 8 equal pieces. Roll each piece into a ball and flatten it into a disk, about 3 inches in diameter.
Place a spoonful of the cooled chicken filling in the center of each disk, pinch the edges together to seal, creating a small bun.
Prepare a steamer and steam the buns over boiling water for 10 to 12 minutes until the dough is puffy and cooked through.
Serve the Low Sodium Mini Chicken Pao warm, and enjoy!
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2111 mg | 92% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 18.2 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 775 mg | 16% | |
*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.
