Low Sodium Steamed Chicken Bao Buns

Delight in the airy perfection of our Low Sodium Steamed Chicken Bao Buns—a healthier twist on the classic Chinese street food. These pillowy-soft buns are made from scratch with a simple yeast dough, filled with a savory, low-sodium chicken mixture packed with aromatic ginger, garlic, shiitake mushrooms, and fresh green onions. Steamed to fluffy perfection, these bao buns are the ultimate guilt-free indulgence, tailored for those watching their sodium intake without sacrificing flavor. Perfect as an appetizer, snack, or light meal, they’re a versatile and customizable treat that pairs beautifully with a low-sodium dipping sauce. Whether you're new to bao or a seasoned fan, this easy-to-follow recipe guarantees a delicious homemade bite every time.

Nutriscore Rating: 77/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2 teaspoons Instant yeast
• 2 tablespoons Sugar
• 1 teaspoon Baking powder
• 1 cup Warm water (approx. 110°F)
• 1 pound Unsalted chicken breast
• 1 tablespoon Sesame oil
• 2 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 1 cup Shiitake mushrooms (finely chopped)
• 1 medium Carrot (grated)
• 2 teaspoons Low sodium soy sauce
• 2 stalks Green onions (thinly sliced)
• 1 teaspoon Rice vinegar
• 1 teaspoon Salt-free seasoning blend (optional)
• 1 as needed Non-stick cooking spray

Directions

Step 1

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

Step 2

Gradually add warm water while mixing the dough with a wooden spoon or your hands until it forms a soft, elastic dough. Knead for about 8-10 minutes.

Step 3

Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 4

While the dough is rising, prepare the chicken filling. Steam the chicken breast for about 15 minutes or until fully cooked. Allow it to cool, then shred it finely using two forks.

Step 5

Heat sesame oil in a skillet over medium heat. Add garlic, ginger, and shiitake mushrooms. Sauté for 2-3 minutes until fragrant and softened.

Step 6

Stir in the shredded chicken, grated carrot, low sodium soy sauce, rice vinegar, green onions, and salt-free seasoning (if using). Cook for another 2-3 minutes to combine flavors, then set aside to cool.

Step 7

Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 12 equal portions and roll each into a ball.

Step 8

Flatten each ball into a 4-inch circle. Place about 1 tablespoon of the chicken filling in the center of each circle. Gather the edges of the dough and pinch them together to seal the filling inside, forming a bun.

Step 9

Place each bun seam-side down on a piece of parchment paper to prevent sticking. Cover the buns lightly with a kitchen towel and let them rest for 15 minutes.

Step 10

Prepare a steamer by bringing water to a boil. Spray the steamer basket lightly with non-stick cooking spray to prevent sticking.

Step 11

Place the buns in the steamer, leaving about 1 inch of space between each one. Steam in batches if necessary. Cover the steamer and cook the buns for 12-15 minutes, or until fluffy and cooked through.

Step 12

Serve warm. These bao buns are great on their own or with a side of low-sodium dipping sauce of your choice!

Nutrition Facts

Serving size	(1413.2g)

Amount per serving	% Daily Value*
Calories	2430.7

Total Fat 35.6g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 385.6mg	0%
Sodium 1266.3mg	0%
Total Carbohydrate 330.3g	0%
Dietary Fiber 19.3g	0%
Total Sugars 35.2g
Protein 186.7g	0%

Vitamin D 288.8IU	0%
Calcium 172.1mg	0%
Iron 23.0mg	0%
Potassium 2546.3mg	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: 13.4%

Protein: 31.3%

Carbs: 55.3%