Nothing is better than a soft, pillowy bao bun filled with a delicious, savory filling and fresh, crunch toppings. Pulled jackfruit bao buns are sure to scratch your itch for a savory and sweet treat.

What sets bao buns apart is their unique combination of textures. Imagine sinking your teeth into a cloud-like steamed bun, revealing a harmonious blend of succulent fillings that range from savory to sweet. The fluffy exterior, achieved through steaming, gives this dish an elevated feel and the balance of flavors keeps you coming back for more.

What are some other filling ideas?

The versatility of bao buns extends beyond their savory variations. Enter the realm of dessert bao buns, where the soft dough embraces creamy custards, sweet fruits, and indulgent spreads. Whether you’re a fan of classics like red bean paste or curious about modern twists like Nutella and banana, the dessert bao buns will satisfy your sweet tooth and give you a textural experience you will not forget.

What you need to make bao buns from scratch

  • Flour. All-purpose.
  • Instant yeast. Active yeast won’t work for this recipe.
  • Baking powder. Necessary for rising.
  • Sugar. White and granulated.
  • Water. Lukewarm.
  • Olive oil. For brushing.

What you need to make pulled jackfruit

  • Vegetable oil. For frying.
  • Jackfruit. Shredded.
  • Scallion. Sliced.
  • Ginger. Grated.
  • Garlic. Minced.
  • Soy sauce. Or coconut aminos.
  • Rice vinegar. Or white vinegar.
  • Brown sugar. Or honey.
  • Allspice. Or cinnamon.

How to make bao buns from scratch

  1. In a large bowl, mix flour, instant yeast, baking powder and sugar. Slowly add water while stirring continuously. Knead by hand until a rough-looking dough forms. Rest for 10 minutes then knead for 2-3 minutes until the dough becomes very smooth.
  2. Roll the dough into a rope and divide into 8-12 equal pieces. Roll them into balls then flatten each with a rolling pin into an oval shape (about ¼ inch), being sure to dust with flour when necessary to prevent sticking. Brush a thin layer of oil over half of the oval then fold over lengthways.
  3. Oil the surface of the metal or plastic steamer and place a fitted piece of parchment paper. Fold the bao buns and place them in the steamer leaving enough space in between for expansion. Leave to proof for about 30 minutes until the buns become a little bigger, plumper and feel lighter in weight.
  4. Add 2 cups of water to the steamer and place the baskets on top. Cover and set the steamer for 10 minutes.

How to make pulled jackfruit

  1. In a small bowl, combine soy sauce, rice vinegar, brown sugar, and all spice and set aside.
  2. Heat oil over medium heat in a wide pan, and fry spring onions, ginger, and garlic until fragrant. Add the sauce prepared to the pan and cook for a few seconds, or until sauce begins to thicken.
  3. Add shredded jackfruit to the pan and cook for several minutes until jackfruit absorbs the sauce, releases all of its water, and starts to caramelize.
  4. Remove jackfruit from heat and full each bun with pulled jackfruit and your desired toppings. Enjoy!

What toppings should you use?

My favorite toppings for bao buns are pickled red cabbage, shredded carrot, thinly sliced English cucumber, whole leaf parsley, and sliced scallion. Some other great toppings are crushed peanuts, pickled onion, cilantro, avocado, and red chiles.

jackfruit bao buns

Pulled Jackfruit Bao Buns Recipe

5 from 1 vote
Nothing is better than a soft, pillowy bao bun filled with a delicious, savory filling and fresh, crunch toppings.
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese
Servings 12 buns

Ingredients
  

Bao Buns

  • 2? cups flour all-purpose
  • tsp instant yeast
  • 1 tsp baking powder
  • 1 tsp sugar
  • ¾ cup water lukewarm
  • 1 tbsp olive oil for brushing
  • 2 cups water for steaming

Pulled Jackfruit

  • 1 tbsp vegetable oil for frying
  • 1 can jackfruit shredded
  • 1 scallion sliced
  • 3 tsp ginger grated
  • 3 cloves garlic minced
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp brown sugar
  • 1 tsp allspice

Instructions
 

Bao buns

  • In a large bowl, mix flour, instant yeast, baking powder and sugar. Slowly add water while stirring continuously. Knead by hand until a rough-looking dough forms. Rest for 10 minutes then knead for 2-3 minutes until the dough becomes very smooth.
  • Roll the dough into a rope and divide into 8-12 equal pieces. Roll them into balls then flatten each with a rolling pin into an oval shape (about ¼ inch), being sure to dust with flour when necessary to prevent sticking. Brush a thin layer of oil over half of the oval then fold over lengthways.
  • Oil the surface of the metal or plastic steamer and place a fitted piece of parchment paper. Fold the bao buns and place them in the steamer leaving enough space in between for expansion. Leave to proof for about 30 minutes until the buns become a little bigger, plumper and feel lighter in weight.
  • Add 2 cups of water to the steamer and place the baskets on top. Cover and set the steamer for 10 minutes.

Pulled Jackfruit

  • In a small bowl, combine soy sauce, rice vinegar, brown sugar, and all spice and set aside.
  • Heat oil over medium heat in a wide pan, and fry spring onions, ginger, and garlic until fragrant. Add the sauce prepared to the pan and cook for a few seconds, or until sauce begins to thicken.
  • Add shredded jackfruit to the pan and cook for several minutes until jackfruit absorbs the sauce, releases all of its water, and starts to caramelize.
  • Remove jackfruit from heat and full each bun with pulled jackfruit and your desired toppings. Enjoy!

Video

Notes

Once completely cool, store leftover buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat by steaming them for 5 minutes if chilled or 7 minutes if frozen.
Keyword Bao Bun, Chinese, Jackfruit, Vegan
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