Low Sodium Vegetable Bun
Elevate your snacking or meal game with these Low Sodium Vegetable Buns, a delicious and heart-healthy twist on classic savory steamed buns. Perfect for health-conscious food lovers, this recipe combines a fluffy, handmade dough with a colorful, nutrient-packed filling featuring carrots, cabbage, mushrooms, and green onions—all gently seasoned with aromatic garlic, ginger, sesame oil, and an optional dash of low-sodium soy sauce for a flavor boost. These buns are steamed to perfection, making them light, moist, and delightfully satisfying without the excess salt. Ideal as an appetizer, snack, or addition to any meal, they're easy to customize with plant-based milk for a vegan option. Ready in just under two hours, these guilt-free treats will impress your taste buds and nourish your body with every bite. Start steaming and indulge in the wholesome goodness!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 0.75 cups Milk (or unsweetened plant-based milk for vegan option)
- 2 tablespoons Vegetable oil
- 0.25 cups Water
- 0.5 cups Carrots, finely diced
- 0.5 cups Cabbage, finely shredded
- 0.5 cups Mushrooms, finely chopped
- 3 stalks Green onions, finely sliced
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon Low-sodium soy sauce (optional, for flavor boost)
- 1 teaspoon Sesame oil
- 0.25 teaspoons Black pepper
Instructions
In a small saucepan, gently warm the milk and water until lukewarm (approximately 100-110°F). Do not overheat.
In a large mixing bowl, combine the warm milk mixture, sugar, and instant yeast. Let it sit for 5 minutes until frothy.
Add the vegetable oil and all-purpose flour to the yeast mixture, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
While the dough is rising, heat sesame oil in a skillet over medium heat. Add the garlic, ginger, and green onions, sautéing until fragrant.
Stir in the diced carrots, shredded cabbage, and chopped mushrooms. Cook for 5-7 minutes until the vegetables are tender and moisture has evaporated.
Season the vegetable filling with black pepper and low-sodium soy sauce (if using). Remove from heat and let the filling cool completely.
After the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a circle approximately 4 inches in diameter.
Spoon about 2 tablespoons of the vegetable filling into the center of each circle, then gather the edges of the dough and pinch them together to seal, forming a bun.
Place the buns seam-side down on parchment paper squares and let them rest for 15 minutes.
Prepare a steamer by bringing water to a gentle boil. Arrange the buns in the steamer, ensuring enough space between them to expand.
Steam the buns for 12-15 minutes until puffed and cooked through.
Carefully remove the steamed buns from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 36.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 395 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1610 mg | 34% | |
*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.
