vegan bao buns with pulled jackfruit

Bao buns are steamed buns that are particularly popular in India . Filled with meat or vegetables, they are served as a small snack or starter. Even if the preparation of the bao buns themselves sounds quite complicated, with a little patience they are actually quite quick and easy to make. Filling with jackfruit is no longer witchcraft.

Ingredients:

For the bao buns:

• 360g flour
• ½ cube of fresh yeast
• 180 ml lukewarm water
• 1 tablespoon of sugar
• 2 tbsp sunflower oil
• 1 pinch of salt

For the filling:

• 2 tbsp sunflower oil
• 2 cloves garlic
• 200g Lotao Green Jackfruit cubes
• 1 tsp pepper
• 1 teaspoon smoked salt
• 2 tbsp BBQ sauce
• 1 tbsp soy sauce chili iceberg lettuce, sliced
• 2-3 onion rings
• 5-6 pieces of pickled vegetables (e.g. beetroot, cucumber)
• Vegan mayonnaise

Preparation:

1. Mix the yeast with sugar in a little lukewarm water until dissolved. Let the mixture rest for about 10 minutes, then mix with the flour, salt, oil and the remaining water and knead vigorously until a smooth dough is formed. Let the dough rise in a warm place for about 30 minutes.
2. Then knead again and form several small, equal-sized balls. Roll out the balls as thick as a finger on a floured work surface so that the dough pieces take on a flat, oval shape with a diameter of approx. 20cm.
3. Let rise for another 15 minutes and then brush half of each oval with a little oil. Place baking paper on the oiled half and fold the other half of the ovals onto the paper.
4. Heat water in a pot with a steamer insert and let the buns steam for 15 minutes with the lid closed. Do not open the lid of the pot or touch the buns during the steaming phase. Then let the buns cool down.
5. To make the jackfruit filling, break up the jackfruit cubes with a fork. Heat oil in a pan and fry the chopped garlic together with the jackfruit.
6. Season with pepper, smoked salt, chili and fold in the BBQ sauce and soy sauce. Simmer briefly and then let cool slightly.
7. Fill the buns with vegan mayo, sliced ​​iceberg lettuce and pulled jackfruit. Garnish with onion rings and mixed pickles. Bon appetit!