Low Sodium Chicken Bao Buns

Delight in the fluffy, savory goodness of these Low Sodium Chicken Bao Buns, a healthier twist on the classic steamed bun recipe. Perfect for those watching their sodium intake, these soft and pillowy bao buns are filled with tender, diced chicken breast infused with aromatic ginger, garlic, and low sodium soy sauce. The homemade dough comes together effortlessly, creating a light and airy wrapper to encase the flavorful filling. A touch of sesame oil and rice vinegar elevates the savory mixture, while a cornstarch slurry ensures the filling is lusciously thickened. Steamed to perfection, these bao buns are the ultimate comfort food, making a cozy lunch, dinner, or appetizer. Serve them warm straight from the steamer for a delightful, melt-in-your-mouth experience!

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2.5 cups all-purpose flour
• 1 tablespoon instant yeast
• 2 tablespoons granulated sugar
• 0.75 cup warm water
• 2 tablespoons vegetable oil
• 300 grams skinless chicken breast
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fresh ginger
• 2 cloves garlic
• 3 stalks green onions
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

Step 1

In a large bowl, combine the flour, instant yeast, sugar, and warm water. Mix until it forms a consistent dough.

Step 2

Add vegetable oil to the dough mixture and knead for about 5-7 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rise for about an hour or until doubled in size.

Step 3

While the dough is rising, prepare the filling. Dice the chicken breast into small pieces.

Step 4

In a frying pan, add a tablespoon of vegetable oil and stir-fry the chicken pieces over medium heat until cooked through.

Step 5

Peel and grate the fresh ginger and mince the garlic cloves. Add both to the chicken along with the low sodium soy sauce, sesame oil, and rice vinegar. Stir well to combine.

Step 6

Chop the green onions finely and add them to the chicken mixture. Cook for another 2-3 minutes.

Step 7

Mix cornstarch with 1 tablespoon of water to create a slurry. Add this to the chicken filling and stir until the sauce thickens. Remove from heat and let it cool.

Step 8

Punch down the risen dough and knead gently. Divide the dough into 12 pieces and shape each into a ball. Roll each ball out into a 3-4 inch circle.

Step 9

Place a tablespoon of chicken filling in the center of each dough circle. Gather the edges of the dough and pinch together to seal, forming a bun.

Step 10

Place each bun seam-side down on a small piece of parchment paper.

Step 11

Arrange buns in a steamer basket, ensuring they have enough space to expand. Cover and let them rest for an additional 20 minutes.

Step 12

Steam the buns over boiling water for 12-15 minutes, ensuring the steamer lid doesn’t come into contact with the buns.

Step 13

Once done, let the buns rest for a few minutes before serving. Enjoy the low sodium chicken buns warm.

Nutrition Facts

Serving size	(983.2g)

Amount per serving	% Daily Value*
Calories	2129.3

Total Fat 54.1g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 22.7g
Cholesterol 246.6mg	0%
Sodium 1388.6mg	0%
Total Carbohydrate 273.1g	0%
Dietary Fiber 12.6g	0%
Total Sugars 27.0g
Protein 130.6g	0%

Vitamin D 0IU	0%
Calcium 127.3mg	0%
Iron 17.5mg	0%
Potassium 713.8mg	0%

*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.

Source of Calories

Fat: 23.2%

Protein: 24.9%

Carbs: 52.0%