Low Sodium Toasted Siopao
Discover a healthier twist on a beloved classic with this Low Sodium Toasted Siopao recipe! Perfect for those mindful of their sodium intake, this irresistible dish features a light and fluffy homemade dough paired with a savory filling of lean ground chicken or turkey, fresh veggies like cabbage and carrot, and a touch of low-sodium soy sauce for balanced flavor. The buns are beautifully golden and slightly crisp thanks to an egg wash and careful oven baking, eliminating the need for additional oils or frying. With minimal prep and a baking technique that keeps them light yet satisfying, these siopao are ideal as a wholesome snack, appetizer, or even a lunch on-the-go. Easy to customize and packed with flavor, this Filipino-inspired recipe is a healthier way to enjoy a comforting classic without sacrificing taste!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 cup Warm water (110°F or 43°C)
- 0.5 cup Skim milk
- 3 tablespoons Unsalted butter, melted
- 2 tablespoons Low-sodium soy sauce
- 1 pound Ground chicken or turkey (lean)
- 3 Garlic cloves, minced
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely grated
- 1 cup Cabbage, finely shredded
- 0.25 teaspoon Black pepper
- 1 Egg, beaten (for egg wash)
- 1 tablespoon Neutral oil (e.g., vegetable or canola oil)
Instructions
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let sit for 5-10 minutes until frothy to activate the yeast.
Add the skim milk and melted unsalted butter to the yeast mixture. Stir to combine.
Gradually add the all-purpose flour, one cup at a time, mixing until a dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Heat 1 tablespoon of oil in a skillet over medium heat. Add the minced garlic and diced onion, and sauté until fragrant and translucent, about 2-3 minutes.
Add the ground chicken or turkey to the skillet, breaking it up with a spatula. Cook for 5-7 minutes until fully browned.
Stir in the low-sodium soy sauce, grated carrot, shredded cabbage, and black pepper. Cook for an additional 3-4 minutes until the vegetables are tender and flavors are well combined. Remove from heat and let cool.
Punch down the risen dough and divide it into 12 equal portions. Flatten each portion into a disk about 5 inches in diameter.
Spoon 2-3 tablespoons of the filling into the center of each disk. Pinch and fold the edges together to seal, forming a bun. Place each bun seam-side down on a parchment-lined baking sheet.
Preheat your oven to 375°F (190°C). Brush the top of each bun with the beaten egg to create a golden glaze during baking.
Bake the buns in the preheated oven for 20-25 minutes, or until golden brown on top.
Allow the toasted siopao to cool slightly before serving. Enjoy them warm as a snack or part of a meal!
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 389.6 g | 142% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 46.8 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 452 mg | 35% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2708 mg | 58% | |
*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.
