Jackfruit Bao Bun with Savoury Filling Recipe
Jackfruit Bao Bun with a Savoury Filling is a delightful culinary creation that combines the soft, fluffy texture of the bao bun with the unique taste of jackfruit. This Asian-inspired dish is perfect for those who enjoy exploring new flavours and textures. The bao bun itself is made from a simple dough, steamed to perfection, and has a slight sweetness that complements the savoury filling.
Ingredients
For the Bao Buns:
- 250 g plain Flour
- 1 tbsp caster Sugar
- 1/2 tsp salt
- 1 tsp fast-action dried yeast
- 150 ml warm water
- 1 tbsp vegetable oil
For the Jackfruit Filling
- 280 young jackfruit in water, drained and shredded
- 2 tbsp Vegetable oil
- 2 tbsp cloves garlic, minced
- 1 onion, finely chopped
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 4 tsp tamarind sauce
- 1 red bell pepper, thinly sliced
- Salt and black pepper to taste
- Fresh chopped coriander for garnish
- White & sesame seed to garnish
Instructions
Prepare the Bao Dough
- In a large bowl, combine the flour, caster sugar, baking powder, and salt. In a separate small bowl, mix the yeast with the warm water and let it sit for about 5 minutes until foamy. Add the yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size
Prepare the Filling
- Drained the jackfruit. Trim the firm, pointed ends off each triangular piece of jackfruit (you can still use them if you prefer) and gently press each piece so that it separates into individual strands and absorbs more of the cooking sauce. Set aside.
- Heat the vegetable oil in a pan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent. Add the shredded jackfruit, soy sauce, hoisin sauce, tamarind sauce and sesame oil. Stir well and cook for about 10 minutes until the jackfruit is tender and well coated. Add the red pepper, cooking for an additional 5 minutes. Season with salt and black pepper. Remove from heat and set aside
Shape and Steam the Bao
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and flatten each ball into an oval shape, approximately 10cm long.
- Lightly brush one side with oil and fold in half to create a bun shape. Prepare a steamer lined with parchment paper. Place the buns inside, ensuring they are not touching.
- Cover and steam over medium heat for 10-12 minutes until the buns are puffed and cooked through.
Assembling the Bao Buns
- Once the buns are steamed, carefully open them and fill a bao bun with pulled jackfruit filling, drizzling with extra hoisin sauce if desired. Finish garnishing each filled bao bun with white and black sesame seeds, and chopped fresh coriander leaves.
Notes
Tips for Shaping:
Ensure the filling is well-centred to avoid uneven cooking. If you find the dough sticking to your hands, lightly flour your hands to make handling easier.Shaping the bao buns might require a bit of practice, but it’s a fun and rewarding process. Don’t worry if the first few attempts aren’t perfect; the buns will still be delicious. Properly sealed buns help in achieving that delightful, fluffy texture without losing any of the savoury filling inside. Enjoy the process and look forward to tasting these delectable bao bu
