Vegetarian Mini Chicken Pao

Delight in the irresistible charm of these Vegetarian Mini Chicken Paos, a plant-based spin on the classic comfort food! These fluffy, golden buns are stuffed with a flavorful filling made from Textured Vegetable Protein (TVP), a brilliant alternative to chicken, combined with tender carrots, vibrant green peas, and aromatic spices. The perfectly soft and pillowy dough, leavened with yeast and enriched with a touch of butter, encases the savory filling, creating a bite-sized treat that's perfect for snacking, appetizers, or party platters. Designed for vegetarians and flavor enthusiasts alike, this recipe balances wholesome ingredients with indulgent textures, making it a must-try for anyone craving a guilt-free version of a beloved classic. Whether served warm straight out of the oven or paired with your favorite dipping sauce, these mini paos are guaranteed to impress!

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Once the dough has risen, punch it down and divide it into 12 equal portions. Flatten each portion into a small circle.

Step 6

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.

Step 7

Repeat with remaining dough and filling.

Step 8

Place the filled dough balls on a baking sheet lined with parchment paper. Cover and let them rise again for 15 minutes.

Step 9

Preheat the oven to 375°F (190°C).

Step 10

Bake the paos for 12-15 minutes or until golden brown.

Step 11

Serve warm as a delicious appetizer or snack.

Nutrition Facts

Serving size	(1204.6g)

Amount per serving	% Daily Value*
Calories	2281.9

Total Fat 59.3g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 3.6g
Cholesterol 76.8mg	0%
Sodium 4251.0mg	0%
Total Carbohydrate 292.9g	0%
Dietary Fiber 43.1g	0%
Total Sugars 35.0g
Protein 141.6g	0%

Vitamin D 58.2IU	0%
Calcium 633.0mg	0%
Iron 32.8mg	0%
Potassium 4952.4mg	0%

*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.

Source of Calories

Fat: 23.5%

Protein: 24.9%

Carbs: 51.6%