Low Sodium Steamed Bao Buns with Vegetable Filling
Discover the delightful flavors of these soft, pillowy Low Sodium Steamed Bao Buns with Vegetable Filling, perfect for health-conscious food lovers or anyone seeking a lighter take on comfort food classics. These homemade buns are crafted with a low-sodium dough featuring instant yeast and baking powder for a fluffy texture, while the flavorful vegetable filling combines shredded carrots, cabbage, mushrooms, garlic, ginger, and a touch of sesame oil—all naturally savory without excess salt. Perfectly steamed, these buns pair beautifully with a tangy dipping sauce or as a standalone snack. With an hour of hands-on preparation and just 20 minutes of cooking, these bao buns deliver restaurant-quality results in the comfort of your kitchen. Whether served as an appetizer, side dish, or light entrée, they’re sure to impress with their healthy twist and irresistible taste.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Low-sodium baking powder
- 0.75 cup Warm water
- 2 tablespoons Neutral cooking oil (e.g., vegetable or canola)
- 1 cup Shredded carrots
- 1 cup Shredded cabbage
- 1 cup Chopped mushrooms (e.g., shiitake or cremini)
- 1 teaspoon Minced garlic
- 1 teaspoon Grated ginger
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 1 teaspoon Water (for cornstarch slurry)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and low-sodium baking powder.
Gradually add warm water and neutral cooking oil to the dry ingredients. Stir and knead the mixture until a soft, smooth dough forms. This should take about 8-10 minutes.
Cover the dough with a damp cloth and allow it to rise in a warm place for 1 hour or until it doubles in size.
While the dough is rising, prepare the vegetable filling. Heat a small amount of neutral cooking oil in a pan over medium heat.
Sauté the minced garlic and grated ginger until fragrant, about 1 minute.
Add the shredded carrots, shredded cabbage, and chopped mushrooms to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.
Stir in the low-sodium soy sauce and sesame oil. Mix the cornstarch with 1 teaspoon of water to create a slurry, then add it to the vegetable mixture to thicken. Cook for 1 more minute, then remove the pan from heat and let the filling cool.
After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into a 4-inch circle.
Place a spoonful of the vegetable filling in the center of each dough circle. Pinch the edges together to seal the bun, ensuring all seams are closed. Place the buns seam-side down on small squares of parchment paper.
Arrange the buns in a steamer basket, leaving space between them to allow for expansion.
Steam the buns in a steamer over boiling water for 12-15 minutes. Do not lift the lid during steaming as this can cause the buns to collapse.
Remove the cooked bao buns from the steamer and allow them to cool slightly before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 324.4 g | 118% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 36.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1285 mg | 27% | |
*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.
