Origin of Bao Buns Bao buns, also known as baozi, have their roots in Chinese cuisine, dating back to the Three Kingdoms period (220-280 AD). Originally created by the military strategist Zhuge Liang, these fluffy, steamed buns were designed to be portable and easy to eat, making them a favorite among travelers and soldiers. Over the centuries, bao buns have evolved, and today, they come in various fillings, from savory meats to sweet pastes. The pulled jackfruit bao bun is a modern vegan twist on this traditional dish, perfect for those seeking plant-based alternatives without sacrificing flavor or texture. In this article, we will explore the origins and cultural significance of bao buns, delve into the details of creating delicious pulled jackfruit filling, and guide you through the process of making the perfect bao buns from scratch. With a focus on authenticity, flavor, and ease of preparation, you’ll be able to impress your friends and family with this delectable dish.
The Allure of Bao Buns.
Bao buns are beloved for their soft texture and versatility. They can be filled with a variety of ingredients, making them suitable for breakfast, lunch, dinner, or even dessert. The steamed dough is light and fluffy, providing the perfect vehicle for a wide range of fillings. The combination of flavors and textures makes bao buns an irresistible option for food lovers everywhere.
The Rise of Jackfruit.
Jackfruit, a tropical fruit native to South Asia, has gained immense popularity in recent years as a meat substitute due to its unique texture. When cooked and shredded, jackfruit mimics the texture of pulled pork, making it an excellent choice for vegan and vegetarian dishes. Not only is jackfruit delicious, but it’s also nutritious, packed with fiber, vitamins, and minerals.
The Recipe for Pulled Jackfruit Bao Buns.
Ingredients:
For the Bao Buns:
- 2 cups all purpose flour
- 1 teaspoon instant yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon vegetable oil (plus extra for greasing)
For the Pulled Jackfruit Filling:
- 1 can young green jackfruit in water or brine (not syrup)
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Equipment Needed.
- Mixing bowls
- Whisk
- Rolling pin
- Steamer or bamboo steamer
- Large skillet
- Fork or shredder for jackfruit
Instructions:
Step 1: Preparing the Bao Bun Dough.
- Activate the Yeast: In a mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes, until it becomes frothy.
- Mix the Dough: In a large bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture along with the vegetable oil. Mix until a sticky dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- Let the Dough Rise: Place the dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Step 2: Preparing the Pulled Jackfruit Filling.
- Prepare the Jackfruit: Drain and rinse the canned jackfruit. Remove the core and seeds, then shred the jackfruit using a fork or your hands until it resembles pulled meat.
- Saute the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the minced garlic and cook for an additional minute.
- Cook the Jackfruit: Add the shredded jackfruit to the skillet, along with the soy sauce, hoisin sauce, sriracha, smoked paprika, cumin, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the jackfruit is tender and well coated with the sauce.
- Adjust Seasoning: Taste the filling and adjust the seasoning as needed. Add more sriracha for heat or more soy sauce for saltiness.
Step 3: Assembling the Bao Buns.
- Divide the Dough: Once the dough has risen, punch it down and turn it onto a floured surface. Divide the dough into 10 equal pieces.
- Roll Out the Buns: Take one piece of dough and flatten it with your hand. Use a rolling pin to roll it into a circle about 3-4 inches in diameter. Repeat with the remaining pieces.
- Fill the Buns: Place a heaping tablespoon of the pulled jackfruit filling in the center of each dough circle. Gather the edges of the dough and pinch them together to seal the bun, ensuring no filling escapes.
- Prepare for Steaming: Line a steamer basket with parchment paper to prevent sticking. Place the filled bao buns in the steamer, leaving space between each bun to allow for expansion.
Step 4: Steaming the Bao Buns.
- Steam the Buns: Bring water to a boil in a pot or wok that fits the steamer. Once boiling, reduce the heat to simmer and carefully place the steamer over the pot. Cover and steam the buns for about 15-20 minutes, or until they are fluffy and cooked through.
- Serve: Carefully remove the bao buns from the steamer and let them cool slightly. Serve warm, garnished with fresh cilantro or chopped green onions.
Enjoying Your Pulled Jackfruit Bao Buns.
Pulled jackfruit bao buns are best enjoyed fresh, but they can also be stored in an airtight container in the refrigerator for up to three days. Reheat them by steaming or microwaving for a quick and satisfying meal.
Instagram: / umami_plantbased
Questions And Answers:
Q1: Can I use ripe jackfruit instead of young green jackfruit for this recipe? A1: No, ripe jackfruit is much sweeter and has a different texture. Young green jackfruit is preferred for savory dishes as it mimics the texture of pulled meat.
Q2: Are bao buns gluten free? A2: Traditional bao buns are made with all-purpose flour, which contains gluten. However, you can experiment with gluten free flour blends to create a gluten free version, though the texture may vary.
Q3: Can I freeze the bao buns? A3: Yes, you can freeze the uncooked bao buns. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. When you’re ready to cook them, steam them directly from the freezer for about 20-25 minutes.
Q4: What can I substitute for hoisin sauce in the filling? A4: If you don’t have hoisin sauce on hand, you can use a combination of soy sauce, peanut butter, and a bit of sugar to mimic its sweet and savory flavor.
Q5: Can I add more vegetables to the jackfruit filling? A5: Absolutely! Feel free to add vegetables like bell peppers, carrots, or mushrooms to the filling for extra flavor and nutrition. Just saute them along with the onion and garlic.