Vegan Mini Chicken Pao
Delight your taste buds with these flavorful Vegan Mini Chicken Pao, a plant-based twist on the classic bao buns. Featuring fluffy, homemade dough and a savory filling of tender vegan chicken strips stir-fried with soy sauce, hoisin sauce, garlic, ginger, and fresh vegetables like cabbage and spring onions, each bite is an explosion of umami goodness. These bite-sized treasures are steamed to perfection, creating a soft, pillowy texture that pairs beautifully with the warm, aromatic filling. Perfect for appetizers, party snacks, or a light meal, these vegan-friendly buns are a crowd-pleaser for everyone at the table. With simple ingredients and easy-to-follow steps, this recipe lets you master the art of making steamed buns from scratch in just under 90 minutes. Indulge in this wholesome, dairy-free, and meat-free treat that's big on flavor and loaded with irresistible textures!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 150 ml Warm water
- 2 tablespoons Vegetable oil
- 200 grams Vegan chicken strips
- 2 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 stalks Spring onions (sliced)
- 50 grams Cabbage (shredded)
- 1 tablespoon Sesame oil
- 1 teaspoon Baking powder
Instructions
In a large mixing bowl, combine all-purpose flour, sugar, instant yeast, salt, and baking powder together.
Slowly add warm water and vegetable oil to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough back in the bowl and cover with a damp cloth. Let it rest in a warm place for about 45 minutes or until doubled in size.
Meanwhile, prepare the filling. Heat sesame oil in a pan over medium heat.
Add minced garlic and ginger, sauté for 1 minute until fragrant.
Add vegan chicken strips to the pan and cook for 5 minutes until heated through and slightly browned.
Add soy sauce, hoisin sauce, spring onions, and cabbage. Stir-fry everything together for another 3 minutes. Remove from heat and let the filling cool.
Once the dough has risen, punch down to release the air. Divide the dough into 12 equal pieces.
Roll each piece into a ball, then flatten into a disk approximately 3 inches in diameter.
Place a spoonful of the filling in the center of each disk. Pinch the edges together to seal and form a bun.
Prepare a steamer by bringing water to a boil. Place the buns on parchment-lined trays or a steamer basket, leaving space around each bun for expansion.
Steam the buns for about 10-12 minutes until they become puffed and cooked through.
Remove from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 39.4 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1336 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.
