Mini Chicken Pao
Get ready to impress with Mini Chicken Pao, a delightful fusion of soft, pillowy steamed buns and a savory chicken filling brimming with flavor. This recipe combines the tender texture of homemade pao dough with a delectable filling made from diced chicken, garlic, ginger, soy sauce, oyster sauce, and sesame oil, perfectly balanced with fresh green onions and grated carrots. These bite-sized delights are ideal for parties, snacking, or even as a unique appetizer. Whether you're a seasoned cook or a beginner in the kitchen, this step-by-step recipe makes crafting these fluffy, steaming bundles of joy both fun and rewarding. With just 30 minutes of prep time and simple ingredients, you’ll be serving up an irresistible treat that’s sure to win hearts—and taste buds! Perfect for fans of Asian-inspired dishes and homemade steamed bread alike.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 120 milliliters Warm water
- 2 tablespoons Olive oil
- 200 grams Chicken breast
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Black pepper
- 2 Green onions, chopped
- 50 grams Carrot, grated
- 1 teaspoon Sesame oil
Instructions
In a large bowl, mix the flour, instant yeast, sugar, and salt together. Gradually add warm water and olive oil, mixing until a dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Cover the bowl with a damp cloth and let the dough rise for about 1 hour, or until doubled in size.
While the dough rises, prepare the filling. Dice the chicken breast into small pieces.
Heat olive oil in a pan over medium heat and add the minced garlic and grated ginger. Sauté until fragrant.
Add the diced chicken to the pan, cooking thoroughly until no longer pink. Stir in the soy sauce, oyster sauce, and black pepper.
Mix in the chopped green onions and grated carrot. Cook for another 3 minutes until vegetables soften.
Add sesame oil to the mixture, stir well, and remove from heat. Allow the filling to cool completely.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a small ball, then flatten into a disk.
Place about a tablespoon of chicken filling in the center of each disk. Gather and pinch the edges to seal the filling inside.
Place the completed buns on a parchment-lined tray, cover, and let them rise again for about 20 minutes.
Preheat your steamer. Once ready, steam the buns for 10-12 minutes until they are fluffy and cooked through.
Serve the mini chicken paos warm, enjoying their juicy and flavorful filling.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4680 mg | 203% | |
| Total Carbohydrate | 246.3 g | 90% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 32.9 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1808 mg | 38% | |
*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.
