Vegan Chicken Pau
Elevate your plant-based culinary game with this irresistibly soft and fluffy Vegan Chicken Pau. These steamed buns feature a pillowy, golden-white dough filled with a savory, flavor-packed mixture of rehydrated soy mince, aromatic garlic, ginger, and vibrant spring onions, all brought together with soy sauce and sesame oil. Perfect for vegans and omnivores alike, this recipe is a wholesome twist on the classic chicken pau, with zero animal products but all the bold, satisfying flavors. Ideal as an appetizer, snack, or even a main dish, these buns are surprisingly easy to make and come together in just over an hour. Whether you're meal-prepping or looking to impress at your next gathering, these steamed delights are sure to be a hit!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
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.
Step 3
Mix together to form a dough and knead for about 10 minutes until the dough is smooth and elastic.
Step 4
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.
Step 5
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.
Step 6
In a pan over medium heat, add sesame oil and sauté the garlic and ginger until fragrant.
Step 7
Add the rehydrated soy mince, carrot, and spring onions to the pan. Stir-fry for a few minutes.
Step 8
Pour in the soy sauce and continue cooking until the mixture is well combined.
Step 9
Mix the corn flour with water to form a slurry and stir it into the filling to thicken.
Step 10
Once the filling is cooked, remove it from heat and let it cool down.
Step 11
After the dough has risen, punch it down and divide it into 8 equal portions.
Step 12
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.
Step 13
Place each bun on a sheet of parchment paper. Cover them with a damp cloth and let them rest for 15 minutes.
Step 14
Prepare a steamer and steam the buns for about 10-12 minutes.
Step 15
Allow the vegan chicken pau to cool slightly before serving.
Nutrition Facts
| Serving size | (711.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1673.2 |
| Total Fat 27.4g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 12.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3203.5mg | 0% |
| Total Carbohydrate 264.5g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 33.2g | |
| Protein 86.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 261.5mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 2992.0mg | 0% |
Source of Calories