Low Sodium Savory Meat Buns
Satisfy your cravings for hearty, homemade comfort food with these Low Sodium Savory Meat Buns—perfect for those looking to reduce their sodium intake without sacrificing flavor. These fluffy buns are made from scratch with a soft and pillowy yeast dough, stuffed with a flavorful filling of ground beef or turkey, sautéed onions, garlic, ginger, and a splash of low sodium soy sauce. Each bite delivers a delightful balance of rich, meaty goodness and aromatic seasonings, all wrapped in a golden, slightly crisp exterior. With just 30 minutes of prep time and 15 minutes in the oven, these wholesome buns are perfect for meal prep, snacking, or serving as an appetizer at your next gathering. Whether enjoyed warm from the oven or reheated for easy on-the-go meals, these baked savory meat buns are a healthier twist on a classic comfort food favorite.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 tablespoon sugar
- 4 tablespoons unsalted butter, melted
- 1 cup warm water (about 110°F)
- 1 pound ground beef or turkey
- 1 tablespoon low sodium soy sauce
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tablespoons unsalted chicken broth
- 1 teaspoon fresh ginger, grated
- 2 scallions, chopped
Instructions
Start by making the dough. In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the yeast is foamy.
Add the melted butter and 2 cups of flour to the yeast mixture. Stir until the mixture begins to come together.
Continue adding the remaining flour gradually while kneading to form a soft dough that detaches from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
While the dough is rising, prepare the filling. In a skillet over medium heat, cook the chopped onion and garlic until the onion is translucent.
Add the ground meat to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Add the low sodium soy sauce, black pepper, grated ginger, chicken broth, and chopped scallions. Stir the mixture and let it cook for an additional 3-4 minutes until well combined and most of the liquid has evaporated.
Turn off the heat and let the filling cool.
Once the dough has risen, punch it down to release air and divide it into 12 equal portions.
Flatten each portion into a small disk and place a tablespoon of the meat filling in the center of each disk.
Carefully gather the edges of the dough to encase the filling and pinch them together to seal securely.
Place the buns seam-side down on a baking sheet lined with parchment paper. Cover them with a towel and let them rest for 15 minutes.
Preheat the oven to 375°F (190°C).
Brush the top of each bun with the beaten egg for a shiny finish.
Bake in the preheated oven for about 15 minutes or until the buns are golden brown.
Let the buns cool slightly before serving. Enjoy your low sodium savory meat buns warm.
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 19.1 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 256 mg | 20% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2184 mg | 46% | |
*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.
