Vegetarian Mini Chicken Pao
Elevate your snack game with these irresistible Vegetarian Mini Chicken Paos—soft, golden buns stuffed with a savory filling that's 100% meat-free! Perfect for vegetarians seeking bold flavors, this recipe swaps traditional chicken with textured vegetable protein (TVP), paired with a medley of fragrant garlic, ginger, fresh carrots, green peas, and herbs. These delightful buns feature a fluffy, homemade dough enriched with milk and butter, making every bite a perfect balance of hearty and light. Easy to make and baked to perfection, these mini paos are perfect as a snack, party appetizer, or on-the-go treat. With just 40 minutes of prep time, you can have 12 delicious treats ready to impress your family and friends!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Warm water
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 small, finely chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon, grated Ginger
- 1 medium, grated Carrot
- 0.5 cup, frozen Green peas
- 2 stalks, chopped Spring onions
- 2 tablespoons, chopped Coriander leaves
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 cups All-purpose flour
- 1 teaspoon Instant yeast
- 2 teaspoons Sugar
- 0.5 cup, warm Milk
- 2 tablespoons, melted Butter
- 1 teaspoon Baking powder
Instructions
In a bowl, combine the TVP with warm water and soy sauce. Let it soak for about 10 minutes to rehydrate, then drain any excess liquid.
In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent. Add garlic and ginger, and sauté for another minute.
Stir in the rehydrated TVP, carrot, and peas. Cook for about 5 minutes until vegetables are tender. Add spring onions, coriander leaves, salt, and pepper. Mix well and remove from heat. Set aside to cool.
In a large mixing bowl, combine flour, instant yeast, sugar, and baking powder. Gradually add warm milk and melted butter, kneading to form a smooth and elastic dough. Cover the dough with a damp cloth and let it rise for 1 hour or until doubled in size.
Once the dough has risen, punch it down and divide it into 12 equal portions. Flatten each portion into a small circle.
Place a spoonful of the vegetable TVP mixture in the center of the dough circle. Bring the edges together and pinch to seal, forming a ball.
Repeat with remaining dough and filling.
Place the filled dough balls on a baking sheet lined with parchment paper. Cover and let them rise again for 15 minutes.
Preheat the oven to 375°F (190°C).
Bake the paos for 12-15 minutes or until golden brown.
Serve warm as a delicious appetizer or snack.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 4251 mg | 185% | |
| Total Carbohydrate | 292.9 g | 107% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 35.0 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 633 mg | 49% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 4952 mg | 105% | |
*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.
