Name: Vegan Bao Buns with Pulled Jackfruit
Prep time: 21 min
Cook time: 50 min
Total time: 72 min
Yield: 8 servings
Ingredients: 300 g all purpose flour; 2 tsp instant yeast; 1.5 tbsp vegetable oil; 1 tsp fine salt; 2 tsp sugar (optional); 120 ml warm water (plus 2-3 tablespoons extra as needed); 560 g green jackfruit (tin of green/young jackfruit); 2 small spring onions (sliced); 4 tsp ginger (grated); 3 clove garlic cloves (finely chopped); 3.5 tsp tamari (or soy sauce, adjust to taste); 1 tbsp rice vinegar; 2 tbsp hoisin (plus extra to serve); 2 tsp brown sugar (or maple syrup); 2 tbsp vegetable oil (for frying, e.g. peanut oil); 1 tsp chinese five spice (heaped); null null fresh chilli (sliced fresh or chilli sauce, to serve); 0.5 whole english cucumber (cut into matchsticks); 0.5 whole daikon (cut into matchsticks (or 1 turnip)); null null red cabbage (shredded finely, to serve); null null roasted peanuts (crushed or chopped, to serve); null null spring onions (sliced finely, to serve); null null fresh coriander (to serve)

Instructions

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1

In a mixing bowl, combine all purpose flour (300 g), instant yeast (2 tsp), sugar (2 tsp) (optional) and fine salt (1 tsp). Add warm water (120 ml) and vegetable oil (1.5 tbsp). Combine roughly with a wooden spoon, then knead with hands for 10 minutes, gradually adding another [2-3 tbsp warm water] until dough is elastic and smooth. Form into a ball, rub lightly with oil to prevent drying, place in a clean bowl, cover with a kitchen towel, and let rise in a warm spot for 1-2 hours until doubled in size.
2

Cut two circles of baking paper to line your bamboo steamer with, making small holes for steam (use a paper puncher or fold and cut with scissors). Prepare eight 5 cm / 2 inch squares of baking paper to insert between bun halves or use oil to prevent sticking.
3

After the dough has doubled, tip it onto a lightly floured surface and press out the air. Divide into 8 equal pieces, form small balls. Place on a lightly floured surface, cover with a kitchen towel, and leave for another 30 minutes.
4

Using a rolling pin, roll each ball into a 0.5 cm / 0.25 inch thick oval shape. Fold each shape in half and insert a square of baking paper between the two halves. Alternatively, oil the buns before folding.
5

Line your bamboo steamer with the paper circles and place the folded buns inside for another 30 minutes of proving. If your steamer is too small, steam in batches of four buns (two on each tier), resting the remaining four on a baking paper-lined, lightly dusted tray until ready to steam.
6

Half-fill a pot with water, place the steamer with buns on top. Bring water to a vigorous simmer over medium-high heat (do not lift lid). Set a timer for 10 minutes. After time is up, remove pot and steamer from heat, and let buns rest for another 5 minutes to prevent shrinking. Lift lid gently and remove buns. Cook remaining buns similarly.
7

Open and drain the can of green jackfruit (560 g). Cut off the firm, pointy ends of each triangular piece (optional to use). Gently squash each jackfruit piece to separate into individual strands.
8

Heat vegetable oil (2 tbsp) in a medium pan. Fry spring onions (2 small) until softened. Add garlic cloves (3 clove) and ginger (4 tsp), and fry gently until soft and fragrant.
9

Mix in chinese five spice (1 tsp) and fry gently for 1 minute.
10

Add tamari (3.5 tsp), rice vinegar (1 tbsp), hoisin (2 tbsp), and brown sugar (2 tsp) or maple syrup (2 tsp). Mix well, allowing the sugar to melt. Finally, add the prepared jackfruit and mix thoroughly to warm up and absorb the sauce.
11

Fill each bun with the pulled jackfruit, sliced fresh chilli or chilli sauce, english cucumber (0.5 whole) matchsticks, daikon (0.5 whole) matchsticks, finely shredded [red cabbage], crushed [roasted peanuts], finely sliced [spring onions], fresh coriander and some extra hoisin sauce.