Jackfruit dumplings

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!