Low Sodium Steamed Bao Buns with Vegetable Filling

Fluffy, light, and bursting with fresh flavor, these Low Sodium Steamed Bao Buns with Vegetable Filling are a healthier twist on the classic Asian street food. Made with soft, homemade dough that's delicately steamed to perfection, these buns are filled with a vibrant mix of sautéed carrots, cabbage, mushrooms, garlic, and ginger, seasoned with low-sodium soy sauce and sesame oil for a guilt-free yet savory punch. Perfect for those watching their sodium intake, this recipe focuses on wholesome ingredients and a balanced flavor profile. Whether you’re serving them as an appetizer, snack, or light meal, these bao buns are a crowd-pleaser that pairs beautifully with a side of tangy dipping sauce or fresh greens. Ready in just under 90 minutes, these buns are the ultimate choice for a plant-based, low-sodium treat.

Nutriscore Rating: 74/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Instant yeast
• 2 tablespoons Sugar
• 1 teaspoon Low-sodium baking powder
• 0.75 cup Warm water
• 2 tablespoons Neutral cooking oil (e.g., vegetable or canola)
• 1 cup Shredded carrots
• 1 cup Shredded cabbage
• 1 cup Chopped mushrooms (e.g., shiitake or cremini)
• 1 teaspoon Minced garlic
• 1 teaspoon Grated ginger
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 1 teaspoon Water (for cornstarch slurry)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and low-sodium baking powder.

Step 2

Gradually add warm water and neutral cooking oil to the dry ingredients. Stir and knead the mixture until a soft, smooth dough forms. This should take about 8-10 minutes.

Step 3

Cover the dough with a damp cloth and allow it to rise in a warm place for 1 hour or until it doubles in size.

Step 4

While the dough is rising, prepare the vegetable filling. Heat a small amount of neutral cooking oil in a pan over medium heat.

Step 5

Sauté the minced garlic and grated ginger until fragrant, about 1 minute.

Step 6

Add the shredded carrots, shredded cabbage, and chopped mushrooms to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.

Step 7

Stir in the low-sodium soy sauce and sesame oil. Mix the cornstarch with 1 teaspoon of water to create a slurry, then add it to the vegetable mixture to thicken. Cook for 1 more minute, then remove the pan from heat and let the filling cool.

Step 8

After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into a 4-inch circle.

Step 9

Place a spoonful of the vegetable filling in the center of each dough circle. Pinch the edges together to seal the bun, ensuring all seams are closed. Place the buns seam-side down on small squares of parchment paper.

Step 10

Arrange the buns in a steamer basket, leaving space between them to allow for expansion.

Step 11

Steam the buns in a steamer over boiling water for 12-15 minutes. Do not lift the lid during steaming as this can cause the buns to collapse.

Step 12

Remove the cooked bao buns from the steamer and allow them to cool slightly before serving.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	(971.6g)

Amount per serving	% Daily Value*
Calories	1901.4

Total Fat 46.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 675.4mg	0%
Total Carbohydrate 324.4g	0%
Dietary Fiber 17.9g	0%
Total Sugars 36.3g
Protein 47.5g	0%

Vitamin D 10.4IU	0%
Calcium 129.0mg	0%
Iron 19.6mg	0%
Potassium 1285.3mg	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: 21.9%

Protein: 10.0%

Carbs: 68.1%