Vegetarian Pork Bao
Transform your favorite comfort food with this vibrant recipe for Vegetarian Pork Bao, a plant-based twist on the classic steamed bun. Featuring tender, shredded jackfruit as the star ingredient, this meat-free filling is infused with bold flavors from soy sauce, hoisin sauce, garlic, ginger, and sesame oil, mimicking the savory sweetness of traditional pork bao. Encased in a pillowy homemade dough that’s soft and perfectly steamed, these bao buns are light yet satisfyingly hearty. Whether you’re seeking a vegetarian alternative or exploring new culinary adventures, this recipe is perfect for those craving innovative and wholesome Asian-inspired dishes. Serve warm, paired with additional dipping sauces like soy or hoisin, and enjoy a delectable feast that's ideal for sharing or savoring solo!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 2 tablespoons Vegetable oil
- 1 cup Warm water
- 1 can Jackfruit (canned, drained and shredded)
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 stalks Scallions (sliced)
- 1 medium Carrot (grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for slurry)
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Add the warm water and vegetable oil to the dry ingredients and mix until a dough starts to form.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough back into a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
Meanwhile, prepare the filling. On medium heat, in a pan, cook the minced garlic and grated ginger in sesame oil until fragrant.
Add the shredded jackfruit and sauté for about 5 minutes.
Stir in the soy sauce, hoisin sauce, and a pinch of salt, mixing well.
Add the sliced scallions and grated carrot, cooking for another 3 minutes.
In a small bowl, make a slurry by mixing cornstarch with 2 tablespoons of water and add it to the jackfruit mixture to thicken the filling.
Let the filling cool to room temperature.
Turn the dough out onto a lightly floured surface, punch it down, and divide it into 12 equal portions.
Roll each portion into a ball and then flatten each ball into a round disk.
Place a spoonful of the filling in the center of each disk, gather the edges to the center and pinch to seal and create a bao.
Set each bao on a piece of parchment paper and cover them with a damp cloth to rise for another 20 minutes.
Prepare a steamer and steam the buns for about 15 minutes over medium heat, making sure not to crowd the steamer.
Serve the Vegetarian Pork Bao warm, with additional soy sauce or hoisin sauce on the side for dipping if desired.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3983 mg | 173% | |
| Total Carbohydrate | 402.8 g | 146% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 88.1 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2191 mg | 47% | |
*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.
