Dairy-Free Mini Chicken Pao
Elevate your snack game with Dairy-Free Mini Chicken Pao, a delightful fusion of flavor and texture that’s perfect for any occasion! These bite-sized dumpling-style treats feature juicy minced chicken infused with the aromatic duo of ginger and garlic, balanced by the umami-rich notes of soy sauce and sesame oil. Wrapped in a soft, homemade dough free from dairy, these miniature pouches are pan-fried to golden perfection before being steamed for a tender, pillowy finish. This easy-to-follow recipe requires minimal prep time and yields 12 irresistible bundles, making it ideal for sharing at parties or enjoying as a savory snack. Dairy-free and packed with bold Asian-inspired flavors, these mini chicken pao are sure to become a family favorite!
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Recipe Information
Ingredients
- 250 grams Chicken breast
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 inch Ginger
- 2 cloves Garlic
- 2 stalks Scallions
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 150 milliliters Water
- 2 tablespoons Vegetable oil
Instructions
Begin by preparing the chicken filling. Mince the chicken breast finely and place it in a mixing bowl.
Grate the ginger and mince the garlic cloves finely, then add them to the chicken.
Slice the scallions thinly and add to the bowl with chicken, ginger, and garlic.
Add soy sauce and sesame oil to the chicken mixture, and combine everything thoroughly. Set aside to marinate while you prepare the dough.
For the dough, sift the all-purpose flour and baking powder together into a large bowl.
Add salt to the flour mixture and stir to combine.
Make a well in the center of the flour mixture and gradually pour in the water while mixing to form a dough.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Divide the dough into 12 equal portions and roll each portion into a ball.
Flatten each ball into a disc about 3 inches in diameter using a rolling pin.
Place a tablespoon of the chicken filling in the center of each disc. Gather the edges of the dough and pinch them together to seal, forming a mini pouch.
Heat vegetable oil in a large pan over medium heat.
Place the mini chicken pao in the pan, seam side down, and cook for about 3 minutes until the bottom is golden brown.
Add a small amount of water to the pan, cover with a lid, and allow to steam for about 8 minutes until the chicken is cooked through and the dough becomes soft.
Remove the lid and let any remaining water evaporate. Serve the mini chicken pao hot and enjoy each bite!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 1.7 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1301 mg | 28% | |
*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.
