Vegan Pork Bao Bun
Experience the delightful flavors and soft, pillowy texture of Vegan Pork Bao Buns, a plant-based twist on the classic Chinese steamed buns. Perfectly handmade dough is stuffed with a savory jackfruit filling, seasoned with soy sauce, hoisin, maple syrup, garlic, and ginger for an irresistible umami punch. The shredded young jackfruit mimics the tender texture of pork while being completely vegan-friendly. Steamed to perfection, these bao buns are fluffy, slightly sweet, and packed with bold flavor. Ideal as a party appetizer, lunch, or indulgent snack, these buns are a delicious way to explore Asian-inspired vegan cuisine. Don’t miss this recipe for a satisfying and healthy twist on a beloved favorite!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 25 grams Sugar
- 150 ml Warm water
- 5 grams Baking powder
- 30 ml Vegetable oil
- 250 grams Canned young jackfruit, drained and shredded
- 30 ml Soy sauce
- 15 ml Hoisin sauce
- 15 ml Maple syrup
- 2 cloves Garlic, minced
- 10 grams Ginger, grated
- 10 ml Sesame oil
- 30 grams Green onions, finely chopped
- 1 grams Black pepper
- 10 grams Cornstarch
- 30 ml Cold water
Instructions
In a large bowl, mix the flour, instant yeast, and sugar. Gradually add the warm water while stirring, until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Heat sesame oil in a pan over medium heat. Add the minced garlic and grated ginger, stir-frying for 1 minute until fragrant.
Add the shredded jackfruit to the pan, followed by soy sauce, hoisin sauce, and maple syrup. Stir and cook for about 5 minutes until the jackfruit is well-coated and somewhat soft.
In a small bowl, mix cornstarch with cold water to form a slurry. Pour the slurry into the pan with the jackfruit, stirring until the mixture thickens slightly.
Stir in the chopped green onions and black pepper. Remove from heat and let cool.
Once the dough has risen, punch it down to deflate and knead in the baking powder and vegetable oil until well incorporated.
Divide the dough into 10 equal pieces and shape each piece into a ball. Roll each ball into a 4-inch circle using a rolling pin.
Place a tablespoon of filling in the center of each dough circle. Fold the edges over the filling to create a bun, pinching to seal well.
Place each bun on a small square of parchment paper and let them rest for about 10 minutes.
Prepare a steamer and bring water to a boil. Carefully place the buns in the steamer, making sure they do not touch.
Steam the buns for 15 minutes. Once cooked, remove the lid of the steamer and allow the buns to cool for a few minutes before serving.
Serve the Vegan Pork Bao Buns warm and enjoy!
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 320.4 g | 117% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 47.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
