Low Sodium Steamed Chicken Bao Buns
Soft, fluffy, and packed with flavor, these Low Sodium Steamed Chicken Bao Buns redefine healthy comfort food. Perfect for those seeking a lighter alternative, this recipe combines homemade, pillowy bao dough with a savory and aromatic chicken filling. The tender, steamed chicken is complemented by earthy shiitake mushrooms, zesty ginger, and vibrant carrots, all brought together with low sodium soy sauce and a touch of sesame oil. Ideal for a health-conscious meal, these buns are crafted without compromising on taste or nutrition. They are a delightful option for meal prep, family dinners, or gatherings, served warm with your favorite low-sodium dipping sauce. Quick to make with simple ingredients, these bao buns are a testament to how delicious low-sodium cooking can be!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 1 cup Warm water (approx. 110°F)
- 1 pound Unsalted chicken breast
- 1 tablespoon Sesame oil
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 1 cup Shiitake mushrooms (finely chopped)
- 1 medium Carrot (grated)
- 2 teaspoons Low sodium soy sauce
- 2 stalks Green onions (thinly sliced)
- 1 teaspoon Rice vinegar
- 1 teaspoon Salt-free seasoning blend (optional)
- 1 as needed Non-stick cooking spray
Instructions
In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and baking powder.
Gradually add warm water while mixing the dough with a wooden spoon or your hands until it forms a soft, elastic dough. Knead for about 8-10 minutes.
Cover the dough with a clean kitchen towel 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. Steam the chicken breast for about 15 minutes or until fully cooked. Allow it to cool, then shred it finely using two forks.
Heat sesame oil in a skillet over medium heat. Add garlic, ginger, and shiitake mushrooms. Sauté for 2-3 minutes until fragrant and softened.
Stir in the shredded chicken, grated carrot, low sodium soy sauce, rice vinegar, green onions, and salt-free seasoning (if using). Cook for another 2-3 minutes to combine flavors, then set aside to cool.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 12 equal portions and roll each into a ball.
Flatten each ball into a 4-inch circle. Place about 1 tablespoon of the chicken filling in the center of each circle. Gather the edges of the dough and pinch them together to seal the filling inside, forming a bun.
Place each bun seam-side down on a piece of parchment paper to prevent sticking. Cover the buns lightly with a kitchen towel and let them rest for 15 minutes.
Prepare a steamer by bringing water to a boil. Spray the steamer basket lightly with non-stick cooking spray to prevent sticking.
Place the buns in the steamer, leaving about 1 inch of space between each one. Steam in batches if necessary. Cover the steamer and cook the buns for 12-15 minutes, or until fluffy and cooked through.
Serve warm. These bao buns are great on their own or with a side of low-sodium dipping sauce of your choice!
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 35.2 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 172 mg | 13% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2546 mg | 54% | |
*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.
