Chicken Big Pau
Lunch • Singapore
How to Make Vegetarian Chicken Big Pau (Traditional & Healthy Version)
Chicken Big Pau is an iconic steamed bun commonly found in Singapore's vibrant kopitiam (coffee shop) and hawker centre scenes. Traditionally filled with savoury chicken chunks, egg, and mushrooms, the Big Pau is a hearty meal wrapped in a fluffy, pillowy white bun. Its roots can be traced back to early Chinese immigrants who brought over their bao-making traditions, later adapting them to suit local tastes and ingredients. Today, Big Pau is embraced as a lunchtime staple, enjoyed by office workers, students, and families looking for a satisfying bite. This vegetarian adaptation pays homage to Singapore's multicultural cuisine and progressive food trends, using wholesome plant-based ingredients that deliver on both flavour and nutrition. With tender marinated tofu, shiitake mushrooms, and aromatic vegetables, this healthy Big Pau maintains the classic umami profile while making it suitable for vegetarians. The bao is perfect for those who want a taste of Singaporean hawker culture, without compromising on health or dietary preferences. Ideal for meal prep, gatherings, or a wholesome lunch, this recipe brings the best of Singaporean comfort food straight to your kitchen.
Ingredients(for 1 large pau (about 180g))
- 2 cups All-purpose flour (pau flour for fluffier texture)
- 1 tsp Instant yeast (for dough rising)
- 2 tbsp Sugar (for slight sweetness)
- 3/4 cup Warm water (lukewarm, for dough)
- 1 tbsp Neutral oil (e.g., canola or sunflower)
- 150g Firm tofu (diced, replaces chicken)
- 4 pieces Shiitake mushrooms (rehydrated & diced)
- 1/2 small Carrot (finely diced)
- 2 stalks Spring onion (chopped)
- 1 tbsp Light soy sauce (for umami)
- 1/4 tsp White pepper (for gentle heat)
- 1 tsp Cornstarch (binds filling) - optional
Instructions
- 1
Prepare the dough by combining flour, yeast, and sugar in a large mixing bowl. Gradually add warm water and oil, kneading until a smooth, elastic dough forms. Cover and let it rest for 30 minutes.
10 minutes
Use pau flour for a fluffier texture, and ensure water is not too hot to avoid killing the yeast.
- 2
While the dough is resting, prepare the filling. In a non-stick pan, sauté diced tofu until lightly golden. Add shiitake mushrooms, carrot, and spring onion. Stir-fry for 3-4 minutes.
5 minutes
Press tofu beforehand for a firmer bite and better absorption of flavours.
- 3
Season the filling with light soy sauce, white pepper, and a little sugar. Mix in cornstarch slurry to bind. Stir well and let mixture cool.
3 minutes
Let the filling cool completely for easier wrapping.
- 4
Divide dough into 2 equal balls. Flatten each ball into a circle (about 10cm wide), keeping the edges thinner than the centre.
3 minutes
Use a rolling pin and rotate the dough for even thickness.
Why This Dish is Healthy
By swapping out chicken for tofu and mushrooms, this Big Pau becomes lower in saturated fat and cholesterol while still delivering robust flavour and texture. The steamed bun is naturally lower in calories compared to fried alternatives. With no artificial additives and a higher fibre content, this dish fits well into a balanced diet and supports weight management, making it a smart choice for health-conscious individuals in Singapore.
This vegetarian Chicken Big Pau is rich in plant protein from tofu, dietary fibre from mushrooms and carrots, and contains essential vitamins such as B2 and vitamin A. The use of neutral oil and minimal sugar keeps saturated fats and added sugars low, making it a heart-healthy choice. The steamed method preserves nutrients and avoids extra calories from frying. Each pau provides a balanced mix of protein, complex carbs, and micronutrients, supporting energy levels and satiety.
Pro Tips
- 💡Tip 1: Knead dough until smooth and elastic for the softest pau.
- 💡Tip 2: Always let the filling cool before wrapping to prevent soggy buns.
- 💡Tip 3: Do not overcrowd the steamer to allow even cooking.
Storage & Serving
Store cooled, steamed pau in an airtight container in the fridge for up to 3 days. Re-steam before eating for best texture. Freeze for up to 1 month.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
