Vegan Chicken Pau
Indulge in the irresistible charm of Vegan Chicken Pau, a plant-based twist on the classic steamed bun that’s as comforting as it is flavorful. Featuring a perfectly fluffy, soft dough made from all-purpose flour and a hearty filling of rehydrated textured vegetable protein, this recipe skillfully mimics the umami-rich taste and tender texture of traditional chicken. Infused with aromatic garlic, ginger, soy sauce, and sesame oil, the filling is further elevated by fresh vegetables like minced carrots and spring onions, delivering a burst of flavor with every bite. The buns are steamed to perfection, resulting in a light and pillowy texture that pairs beautifully with the savory, protein-packed filling. Perfect for vegan-friendly family feasts or casual snacking, this recipe is easy to customize and guarantees a satisfying culinary experience. Whether you’re exploring vegan recipes or craving a guilt-free indulgence, these Vegan Chicken Buns will delight your taste buds and impress your guests!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Dried yeast
- 20 grams Sugar
- 5 grams Salt
- 150 milliliters Warm water
- 15 milliliters Vegetable oil
- 100 grams Textured vegetable protein (soy mince)
- 30 milliliters Soy sauce
- 10 milliliters Sesame oil
- 2 cloves Garlic clove, minced
- 10 grams Ginger, minced
- 50 grams Carrot, minced
- 2 stalks Spring onions, chopped
- 10 grams Corn flour
- 15 milliliters Water (for mixing corn flour)
Instructions
In a small bowl, combine the dried yeast and sugar with the warm water. Let it sit for about 10 minutes until it's frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the frothy yeast mixture and vegetable oil.
Mix together to form a dough and knead for about 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Rehydrate the textured vegetable protein with hot water and let it sit for about 5 minutes, then drain.
In a pan over medium heat, add sesame oil and sauté the garlic and ginger until fragrant.
Add the rehydrated soy mince, carrot, and spring onions to the pan. Stir-fry for a few minutes.
Pour in the soy sauce and continue cooking until the mixture is well combined.
Mix the corn flour with water to form a slurry and stir it into the filling to thicken.
Once the filling is cooked, remove it from heat and let it cool down.
After the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a ball and flatten it into a disc. Place a tablespoon of filling in the center and gather the edges to seal and shape into a bun.
Place each bun on a sheet of parchment paper. Cover them with a damp cloth and let them rest for 15 minutes.
Prepare a steamer and steam the buns for about 10-12 minutes.
Allow the vegan chicken pau to cool slightly before serving.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 33.2 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2992 mg | 64% | |
*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.
