Low Fat Steamed Chicken Bao Buns
Delight in the guilt-free indulgence of Low Fat Steamed Chicken Bao Buns, a light yet flavorful twist on the classic Chinese street food. These pillowy, homemade buns are meticulously crafted from a soft, yeast-raised dough made with low-fat milk and just a hint of vegetable oil, ensuring a tender bite without the excess fat. Filled with a savory mixture of diced skinless chicken breast, fragrant ginger, garlic, and a perfectly balanced soy-hoisin glaze, these buns pack bold flavor in each bite. Steamed to perfection in just 10 minutes, they’re ideal for a healthy snack, light lunch, or crowd-pleasing appetizer. With no frying involved, these bao buns are a wholesome and satisfying treat the whole family will love. Perfect for fans of healthier Asian-inspired recipes, these buns are as nutritious as they are delicious!
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Ingredients
- 250 grams All-purpose flour
- 5 grams Instant yeast
- 20 grams Sugar
- 120 milliliters Warm water
- 50 milliliters Low-fat milk
- 10 milliliters Vegetable oil
- 200 grams Skinless chicken breast
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Soy sauce (low sodium)
- 1 tablespoon Hoisin sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Cornstarch
- 1 teaspoon Water (for cornstarch slurry)
- 2 tablespoons Green onions (chopped)
- 1 teaspoon Sesame oil
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and a pinch of salt. Mix well.
Step 2
Gradually add the warm water, low-fat milk, and vegetable oil to the dry ingredients. Mix until a shaggy dough forms.
Step 3
Transfer the dough to a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
Step 5
While the dough is rising, prepare the chicken filling. Dice the skinless chicken breast into very small pieces or mince it.
Step 6
Heat a non-stick skillet over medium heat. Add the ginger, garlic, and sesame oil, and sauté for 1 minute until fragrant.
Step 7
Add the chicken to the skillet. Cook until no longer pink, breaking up any clumps as it cooks.
Step 8
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and the cornstarch slurry (combine the cornstarch and water). Pour this mixture into the skillet.
Step 9
Cook the chicken filling on low heat until the sauce thickens and coats the chicken. Stir in the chopped green onions and set aside to cool.
Step 10
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each piece into a ball.
Step 11
Flatten each ball into a circle about 8–10 cm in diameter. Place 1 tablespoon of the chicken filling in the center of each circle.
Step 12
Carefully gather the edges of the dough circle around the filling and pinch them together at the top to seal the bun. Place each bun on a square of parchment paper.
Step 13
Fill a steamer with water and bring it to a boil. Steam the buns in batches for 10–12 minutes over medium heat.
Step 14
Remove the steamed buns from the steamer and allow them to cool slightly before serving. Enjoy warm!
Nutrition Facts
| Serving size | (734.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1625.7 |
| Total Fat 34.1g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 11.8g | |
| Cholesterol 168.8mg | 0% |
| Sodium 939.3mg | 0% |
| Total Carbohydrate 228.7g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 27.6g | |
| Protein 92.7g | 0% |
| Vitamin D 21IU | 0% |
| Calcium 137.5mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 495.5mg | 0% |
Source of Calories