Low Sodium Mini Chicken Pao

Elevate your snacking game with these flavorful Low Sodium Mini Chicken Pao buns—an irresistible fusion of tender chicken, aromatic garlic, and ginger, all wrapped in soft, homemade dough. This recipe puts a health-conscious spin on traditional Asian-inspired buns by using low-sodium soy sauce and a balanced blend of hoisin sauce for a savory, umami-packed filling. Perfectly portioned for individual servings, the dough is steamed to fluffy perfection, making these bite-sized delights a guilt-free treat. Quick to prepare and ideal for appetizers, party platters, or light meals, these mini buns are a crowd-pleasing blend of comfort and sophistication.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 tablespoon Sugar
• 3/4 cup Warm water
• 1 cup diced Boneless chicken breast
• 2 minced Garlic cloves
• 1 teaspoon grated Ginger
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Hoisin sauce
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Vegetable oil
• 2 chopped Green onions
• 1 teaspoon Sesame oil

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar. Gradually add the warm water while mixing until a dough forms.

Step 2

Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough back into the bowl, cover with a damp cloth, and let it rest for 30 minutes.

Step 3

While the dough is resting, heat the vegetable oil in a pan over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.

Step 4

Add the diced chicken breast to the pan and cook until the chicken is no longer pink, approximately 5 to 7 minutes.

Step 5

In a small bowl, mix the low-sodium soy sauce, hoisin sauce, cornstarch, and 2 tablespoons of water to create a sauce.

Step 6

Pour the sauce into the pan with the chicken, stir well to combine, and cook for another 2 minutes until the sauce thickens.

Step 7

Remove the pan from heat and stir in the chopped green onions and sesame oil. Let the chicken filling cool.

Step 8

Divide the rested dough into 8 equal pieces. Roll each piece into a ball and flatten it into a disk, about 3 inches in diameter.

Step 9

Place a spoonful of the cooled chicken filling in the center of each disk, pinch the edges together to seal, creating a small bun.

Step 10

Prepare a steamer and steam the buns over boiling water for 10 to 12 minutes until the dough is puffy and cooked through.

Step 11

Serve the Low Sodium Mini Chicken Pao warm, and enjoy!

Nutrition Facts

Serving size	(706.0g)

Amount per serving	% Daily Value*
Calories	1439.0

Total Fat 34.9g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 15.2g
Cholesterol 116.6mg	0%
Sodium 2111.1mg	0%
Total Carbohydrate 215.0g	0%
Dietary Fiber 8.0g	0%
Total Sugars 18.2g
Protein 66.1g	0%

Vitamin D 0IU	0%
Calcium 89.2mg	0%
Iron 13.0mg	0%
Potassium 775.2mg	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: 21.8%

Protein: 18.4%

Carbs: 59.8%