Low Fat Mini Chicken Pao
Indulge in the guilt-free pleasure of **Low Fat Mini Chicken Pao**, a healthier twist on the classic steamed bun! These bite-sized delights are crafted with a light and fluffy whole wheat dough and stuffed with a savory filling of lean chicken breast, infused with aromatic ginger, garlic, and a touch of low-sodium soy sauce. Designed to satisfy your cravings while keeping calories in check, this recipe is perfect for health-conscious eaters looking for a nutritious, flavorful snack or appetizer. Steamed to perfection, these mini buns are soft, tender, and packed with wholesome ingredients, making them a great option for family gatherings or meal prep. With just 20 minutes of prep time, this recipe is your new go-to for a quick and delicious treat!
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Recipe Information
Ingredients
- 250 grams Boneless, skinless chicken breast
- 150 grams Whole wheat flour
- 120 milliliters Warm water
- 5 grams Instant yeast
- 5 grams Salt
- 10 milliliters Olive oil
- 15 milliliters Low-sodium soy sauce
- 10 grams Ginger, grated
- 5 grams Garlic, minced
- 20 grams Spring onions, finely chopped
- 2 grams Black pepper
- 10 grams Sugar
Instructions
Begin by preparing the dough. In a large bowl, mix the warm water, yeast, and half the sugar. Let it sit for 5 minutes until the mixture is frothy.
Add whole wheat flour, salt, and olive oil to the yeast mixture. Stir until a dough forms. Knead for about 5-7 minutes until the dough is smooth and elastic. Cover and set aside in a warm place to rise for 1 hour or until doubled in size.
While the dough is rising, prepare the chicken filling. Finely chop the chicken breast into small pieces.
Heat a non-stick pan over medium heat and add a bit of olive oil. Sauté the garlic and ginger until fragrant, about 1 minute.
Add the chopped chicken to the pan and cook until it is no longer pink.
Stir in the low-sodium soy sauce, remaining sugar, black pepper, and spring onions. Cook for another 2-3 minutes until the sauce has thickened slightly. Remove from heat and let it cool.
Once the dough has risen, punch it down to remove any air bubbles. Divide the dough into 12 equal parts.
Roll each piece of dough into a ball and flatten slightly. Place about a tablespoon of chicken filling in the center of each dough piece. Pinch the edges of the dough to seal it around the filling, forming a small bun.
Place the buns on parchment paper, seam-side down, and let them rise for an additional 15 minutes.
Preheat a steamer over medium-high heat. Steam the buns for about 15 minutes until they are firm and cooked through.
Allow the chicken pao to cool slightly before serving. Enjoy your low-fat mini chicken pao as a healthy appetizer or snack!
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 11.5 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1421 mg | 30% | |
*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.
