So delicious and honestly barely any different to a real pork bun. I hope you guys like this recipe, it’s super easy, really delicious and totally impressive too! Makes about 24 buns.
2 2/3 cups plain flour
1 1/2 tsp dried yeast
1 1/2 tsp baking powder
1 tsp salt
1 tbsp caster sugar
1 tbsp oil of choice – olive etc
1 cup warm water
2 cloves garlic, minced
1 x 400g can jackfruit, drained
1.5 cups vegetable stock
3 tbsp hoi sin sauce
1 tbsp sweet paprika
2 tsp Chinese five spice
1 tsp sesame oil
1/2 tsp salt, or more to taste
To make the dough, combine all dry ingredients together in a large bowl. Pour in oil and warm water and stir until combined. Continue to bring together with hands, then knead for 5 minutes or until really soft and smooth. Grease a ceramic or glass bowl, place dough inside, cover with a damp tea towel, and rest in a warm dry place for 1 hour or until doubled in size.
In the meantime, make filling by frying garlic in a little oil until golden. Add jackfruit, all spices and sauces, and vegetable stock and simmer on medium heat for 15 minutes or until jackfruit is really easy to pull apart and mixture has reduced. Use a potato masher to help smash the jackfruit up if needed. Transfer to a bowl and leave to cool slightly.
Once dough has proved, remove from warm place and punch down to original size on a floured benchtop. Roll out until just under 1cm thick, then cut out into 12cm-diameter discs. Place a few heaped teaspoons of filling inside each disc, brush the edges lightly with water, then fold edges in, pinch and twist to form a bun. Place on a small square of baking paper and set aside.
Once all your buns are done, steam them in batches for 10 minutes or until nearly doubled in size and fluffy 👌 Serve with some soy sauce.
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