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
Step-by-step instructions
Step 1 · Prepare the dough by combining flour
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.
Step 2 · While the dough is resting
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.
Step 3 · Season the filling with light soy sauce
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.
Step 4 · Divide dough into 2 equal balls
Divide dough into 2 equal balls. Flatten each ball into a circle (about 10cm wide), keeping the edges thinner than the centre.
Step 5 · Place half the filling in the centre of each dough round
Place half the filling in the centre of each dough round. Gather the edges, pleat and seal the bun tightly at the top.
Step 6 · Set each pau on parchment paper in a steamer
Set each pau on parchment paper in a steamer. Let rest for 10 minutes to proof.
Step 7 · Steam over high heat for 15 minutes
Steam over high heat for 15 minutes, ensuring buns do not touch water. Remove from heat and let cool slightly before serving.
Why this recipe 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.
A note on tradition
Big Pau is a beloved feature of Singapore's hawker and kopitiam landscape, cherished for its generous size and comforting qualities. Typically eaten for breakfast or lunch, it is a convenient grab-and-go meal reflecting Singapore's fast-paced urban lifestyle. The evolution toward vegetarian and fusion fillings shows Singaporeans' openness to innovation while honouring culinary heritage.