Fluffy, homemade vegan gua baos with sriracha jackfruit and fresh veggies. That is what a perfect dinner looks like to me, and now you can all give this recipe a go at home! I'm super excited to be bringing you all an other recipe in collaboration with Nature's charm, and this month it's a savoury one which is even cooler!
120g flour (preferably a low-gluten white flour designed for steamed buns, but all purpose will do just fine)
20g granulated sugar
1tsp dry instant yeast
2tbsp salted peanuts
a handful fresh coriander
2 tins Nature's Charm sriracha jackfruit
Start by combining flour, cornstarch, sugar and dry yeast in a bowl. Add lukewarm water and knead until you have a smooth dough. Cover the dough and let it rise for 1 hour. Knock out the air and knead again until smooth. Divide it into 4 equal balls of dough and transfer to a lightly floured surface. Use a rolling pin to roll the balls into elongated oval shapes. They should be straight on the long side and rounded on the short sides, so that they can be folded in half to make that classic gua bao shape. Layer a piece parchment paper in the middle and fold it in half over the paper (this is to prevent them from sticking together) and place the folded bao onto another square of parchment paper. Place into a steamer basket on top of a pan of simmering water and steam for about 10 minutes on low-medium heat. Once the time is up, turn the heat off and leave the buns in the closed steamer basked for a few more minutes to allow them to cool slowly. Meanwhile, cook the sriracha jackfruit by adding it to a pan with a generous splash of oil. Cook on medium-high heat until it starts to get "crisped up" on the edges. This will take a while as you need to cook out the excess water first. Once crispy and done, transfer the jackfruit to a dish. Chop the carrot and cucumber into sticks, and roughly chop your peanuts. Assemble the baos by first adding sriracha mayo inside your gua bao. Then add a layer of cucumber and carrot sticks and a generous spoonful of sriracha jackfruit. Garnish with coriander and chopped peanuts. Enjoy!