- BAOS* 300 g / 2½ cups plain flour* 2 tsp instant active yeast* 1½ tbsp / 20 ml vegetable oil* 1 tsp fine sea salt* 2 tsp sugar (optional)
- FILLING* 560g tin of green / young jackfruit* 2 small spring onions, sliced* 4 tsp grated ginger* 3 garlic cloves, finely chopped* 3-4 tsp soy sauce, adjust to taste* 1 tbsp rice vinegar* 2 tbsp hoisin sauce (plus extra to serve)* 2 tsp brown sugar or maple syrup* 2 tbsp vegetable oil, for frying (I used peanut oil)* 1 heaped tsp Chinese five spice
- OTHER CONDIMENTS* Sirarcha or other chilli sauce* Qukes, baby cucumbers sliced into ribbons* pickled daikon* grated carrot* red cabbage, shredded finely* roasted (unsalted) peanuts, crushed or chopped* fresh coriander
- Combine flour, instant yeast, sugar and salt in a bowl. Add about 120 ml / ½ cup of warm water and 1½ tbsp of oil. Mix it together with a wooden spoon then start combining the dough with your hands. You will need to add another 2 or 3 tablespoons so it’s not to dry or too sticky, but do this a tablespoon at a time. Knead it for 10 minutes until elastic and smooth. Form the dough into a ball and rub a small amount of oil on the dough’s surface to prevent it from drying. Place in a clean bowl covered with a kitchen towel and place somewhere warm for about 1-2 hrs or until it doubles in size.
- Open the can of jackfruit and drain it. Remove the firm pointy ends off each triangular piece of jackfruit and squash each piece of jackfruit gently so that it separates into individual strands and soaks up more of the cooking sauce. Set aside.
- Heat up 2 tbsp of oil in a medium size pan. Fry spring onions until softened. Add chopped garlic and ginger and fry gently until soft and fragrant.
- Mix in Chinese five spice and fry gently for one minute.
- 5. Now add the remaining sauce ingredients: soy sauce, hoisin sauce, rice vinegar and sugar. Mix them around well, allow sugar to melt. Finally add in jackfruit and mix well to allow it to warm up and soak up the maximum amount of sauce.
- 6. After the dough has doubled in size, tip it out onto a lightly floured surface and press the air out with your fingertips. Divide the dough into 4 equal pieces and form small balls. Place the balls on a lightly floured surface, cover with a kitchen towel and leave for another 30 min.
- Using a rolling pin, roll the balls out into ½ cm thick oval shapes. Fold each shape in half and insert bamboo steamer paper (you can buy these at the Asian grocers) or baking paper between the bun halves.
- 8. Line your bamboo steamer with bamboo steamer paper and place folded up buns inside for another 30 min of proving. If your steamer is too small, rest the remaining buns on baking paper and lightly dusted tray until you are ready to steam. Fill a pot/wok (which the steamer can comfortably sit on) with water and place the steamer with the buns on top. Turn heat to medium-high and let the water come to a simmer – don’t be tempted to peek inside or you will ruin the buns. Once you can hear the water simmering vigorously, put the timer on to 10 mins. After the time is up, take the pot and steamer off the heat and rest the buns for another 5 minutes. This will spare the buns temperature shock and will prevent them from shrinking. After 5 minutes, lift the lid off and remove the buns gently. Repeat the process to cook the other buns.
- Fill each bun with pulled jackfruit, pickled veggies, coriander, Sirarcha and some extra hoisin sauce and crushed peanuts.
Brands and product used
- Lee Kum Kee - Hoi Sin Sauce
- Lee Kum Kee - Light Soy Sauce