For the fIlling

  • 1 inch ginger
  • 2 spring onions
  • 2 cloves of garlic
  • 400g Jackfruit
  • 100g plum and hoisin sauce
  • 1 tbsp oat milk

For the buns

  • 480g plain flour
  • 20g caster sugar
  • 25g fast yeast
  • 1tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp water
  • sprinkle of sesame seeds - to garnish
  • 1 tsp sesame oil - to cook


For the Bao

  1. 1

    In a large mixing bowl, add all of the dry ingredients, and mix together

  2. 2

    Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

  3. 3

    Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes

  4. 4

    Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

  5. 5

    Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

  6. 6

    Slice the roll into 8-10 equal portions then lightly flour the surface and a rolling pin.
    Make each of the pieces into a rough ball and roll into an circle, around 2cm thick, then add a drop of sesame oil and fold in half (the sesame oil helps it not stick)

  7. 7

    Repeat until all of the dough is folded then pop on a baking tray, cover with a tea towel and leave for the final prove for a further 30 minutes

For the filling

  1. 1

    Finely chop the spring onion, the ginger and garlic and fry in a wok with the sesame oil for 4-5 minutes

  2. 2

    Drain the jackfruit and discard the hard edges, then add the rest to the frying pan and cook on a high heat for 5-10 minutes then add the hoisin sauce, keep on a medium heat for a further 10 minutes then set aside for the buns

  3. 3

    Add 1 tbsp of the filling to the risen dough, then pinch at the top to seal, repeat until all of the pockets are filled

  4. 4

    Place the filled buns to a bamboo steamer and steam (If you don't have a steamer you can use a large kitchen strainer, and place it on top of a simmering pot of water )for 8-10 minutes until the dough is spongey to touch

  5. 5

    Garnish with coriander and sesame seeds and enjoy!

Nutritional Details

Each serving provides
  • Energy 1336kj 319kcal 16%
  • Fat 2.0g 3%
  • Saturates 0.4g 2%
  • Sugars 21.0g 23%
  • Salt 0.52g 9%

% of the Reference Intakes

Typical values per 100g: Energy 934kj/223kcal

Each serving provides

67.0g carbohydrate 2.6g fibre 6.9g protein

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