Low Sodium Vegetable Bun

Fluffy, flavorful, and heart-healthy, these Low Sodium Vegetable Buns are the perfect blend of wholesome ingredients and comfort food charm. Made with a light, pillowy dough and packed with a savory medley of carrots, cabbage, mushrooms, and aromatic ginger and garlic, these steamed buns are a delight for all food lovers. The recipe emphasizes low sodium without sacrificing flavor, thanks to a touch of sesame oil and optional low-sodium soy sauce. Ideal for those looking for a vegan-friendly or low-sodium snack, these buns are easy to make, steam to perfection, and are perfect for meal prepping or serving as a crowd-pleasing appetizer. Whether you’re whipping up a healthy snack or creating a new family favorite, these buns bring delicious satisfaction with every bite.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 2.25 teaspoons Instant yeast
• 2 tablespoons Sugar
• 0.75 cups Milk (or unsweetened plant-based milk for vegan option)
• 2 tablespoons Vegetable oil
• 0.25 cups Water
• 0.5 cups Carrots, finely diced
• 0.5 cups Cabbage, finely shredded
• 0.5 cups Mushrooms, finely chopped
• 3 stalks Green onions, finely sliced
• 1 teaspoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 teaspoon Low-sodium soy sauce (optional, for flavor boost)
• 1 teaspoon Sesame oil
• 0.25 teaspoons Black pepper

Directions

Step 1

In a small saucepan, gently warm the milk and water until lukewarm (approximately 100-110°F). Do not overheat.

Step 2

In a large mixing bowl, combine the warm milk mixture, sugar, and instant yeast. Let it sit for 5 minutes until frothy.

Step 3

Add the vegetable oil and all-purpose flour to the yeast mixture, mixing until a soft dough forms.

Step 4

Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Step 5

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.

Step 6

While the dough is rising, heat sesame oil in a skillet over medium heat. Add the garlic, ginger, and green onions, sautéing until fragrant.

Step 7

Stir in the diced carrots, shredded cabbage, and chopped mushrooms. Cook for 5-7 minutes until the vegetables are tender and moisture has evaporated.

Step 8

Season the vegetable filling with black pepper and low-sodium soy sauce (if using). Remove from heat and let the filling cool completely.

Step 9

After the dough has risen, punch it down and divide it into 8 equal portions.

Step 10

Roll each portion into a circle approximately 4 inches in diameter.

Step 11

Spoon about 2 tablespoons of the vegetable filling into the center of each circle, then gather the edges of the dough and pinch them together to seal, forming a bun.

Step 12

Place the buns seam-side down on parchment paper squares and let them rest for 15 minutes.

Step 13

Prepare a steamer by bringing water to a gentle boil. Arrange the buns in the steamer, ensuring enough space between them to expand.

Step 14

Steam the buns for 12-15 minutes until puffed and cooked through.

Step 15

Carefully remove the steamed buns from the steamer and let them cool slightly before serving.

Nutrition Facts

Serving size	(962.3g)

Amount per serving	% Daily Value*
Calories	1699.2

Total Fat 46.1g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 22.6g
Cholesterol 0mg	0%
Sodium 386.6mg	0%
Total Carbohydrate 282.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 36.5g
Protein 41.5g	0%

Vitamin D 82.0IU	0%
Calcium 394.7mg	0%
Iron 17.0mg	0%
Potassium 1610.2mg	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: 24.3%

Protein: 9.7%

Carbs: 66.0%