Home / Cooking | Recipe / VEGAN GUÀ BĀO [割包 / 刈包] | Five Spice Jackfruit Buns | Mary’s Test Kitchen

VEGAN GUÀ BĀO [割包 / 刈包] | Five Spice Jackfruit Buns | Mary’s Test Kitchen

Hello friends and not-yet-friends, You may have heard of Guà Bāo, a Taiwanese street food that was the hot trendy food thing a while back Apologies an style=”text-decoration: underline;”>toan> any Taiwanese viewers for my pronunciation or mispronunciation

They're cute little puffy steamed buns enveloping braised meat, with cilantro, pickled mustard greens and sprinkled with sweet ground peanuts The perfect thing to veganize and make a bit healthier, in my opinion I'll be showing you how to transform bland, slightly fruity unripe jackfruit into mouth-watering 5 spice meatiness that's a little sweet, a little tangy and super delicious and an style=”text-decoration: underline;”>howan> to an style=”text-decoration: underline;”>makean> these soft steamed buns (which by the way can be frozen and steamed whenever you want them) If you like recipes like these, make sure to subscribe and hit the little bell icon to turn on notifications I'll be posting lots of veganized Asian recipes this summer and I don't want you an style=”text-decoration: underline;”>toan> miss a thing

As always, the link to the printable recipe on marystestkitchencom is in the description box If you have a well-stocked Asian market near you, you can probably find plain steamed buns in the frozen section But making Chinese steamed buns is pretty simple and doesn't use any unusual ingredients so I encourage you an style=”text-decoration: underline;”>toan> try making them anyway When making bread, weighing the ingredients will give you the most consistent results

But if you can't get a kitchen scale, make sure you're fluffing your flour before you scoop And then, use a knife or other straight edge to level off your measuring cup Otherwise you're likely to add too much flour and make a tough dough instead of the soft one we're going for I'm adding the flour directly an style=”text-decoration: underline;”>toan> my food processor container with dough attachment to make things easy on my hands But you can also do this manually in a bowl

It doesn't take that much effort but, friends, you know: my tendonitis an style=”text-decoration: underline;”>makean>s everything more of an effort than it should be Thank goodness for modern technology! Am I right? Then one teaspoon of sugar; this bread will be just a an style=”text-decoration: underline;”>toan>uch sweet Next, I'm adding one teaspoon of instant yeast; that's half an envelope if you're using envelopes If you're using traditional not-instant yeast, use the same amount but dissolve it in warm water along with the sugar first before adding it an style=”text-decoration: underline;”>toan> the flour Then mix

If you're doing this manually, you can use chopsticks to get in the mood Then use clean hands an style=”text-decoration: underline;”>toan> knead for 5 to 10 minutes or until smooth Or if you're using a food processor like me, process until the mixture forms a dough ball Doesn't take long; about a minute or less Then give it just a little air an style=”text-decoration: underline;”>toan> breath, let it sit in a warm draft-free location and let it rise for an hour or until doubled in size

In the meantime, we can start on the jackfruit Drain and rinse your jackfruit lightly, dry them off, then slice up the pieces We want them to be fairly thin, a little less than an eighth inch thick or about 3 millimeters, so the marinade can really soak in You might be wondering: can I use an style=”text-decoration: underline;”>toan>fu instead? Maybe jackfruit is hard for you to get or you just want those high protein gains Either way, the answer is yes and it's pretty bomb but you won't get the same kind of meaty texture so just know that

Then again, if you're a tofu lover, you might not give a flying fudgsicle Also, get as much water out of the an style=”text-decoration: underline;”>toan>fu before you marinate it for best results Otherwise the process is the same For the marinade, dump everything inExcept the oil which I accidentally added in first So this is a case of do as I say, not as I did That's maple syrup I guess you could use the sweet syrup of your choice but I've only tested with maple since it is the best syrup

Add dark soy sauce and Chinese black vinegar or balsamic vinegar as a second best alternative, and Chinese 5 spice powder and garlic powder I know what you're thinking Could you add use a clove of fresh crushed garlic instead? Yeah, that would probably be good And what about ginger? To which I say, these are your vegan gua bao and there are no rules But yeah, ginger probably would've been good but an style=”text-decoration: underline;”>toan>o late now

Add the jackfruit and give it a good mix Now would be a good time to add oil And oil does make a big difference to the finished texture If you don't use oil, the jackfruit will turn out tough and chewy rather than tender with roasty crispy bits In any case, set that aside an style=”text-decoration: underline;”>toan> marinate for half an hour so chill out, watch a few What I Ate videos and have yourself a breaky poo

You deserve it After your dough has been rising for an hour, it should be at least doubled in size Of course, it depends on how warm your space is The warmer it is, the faster your dough will rise Punch it down or do it the lazy way like me

Then flour your clean work surface, flour your clean hands an style=”text-decoration: underline;”>toan>o to minimize sticking, and pull that dough out It will be sticky but do your best I'm using a glove on one hand because I cut myself pretty good a couple weeks ago and no one wants that mess in their bread! Use a little flour to help you roll that into a log so you can divide up the dough evenly We're going work with each piece but first, get some parchment paper and cut it into squares This'll make the next steps easier; just you wait and see! Roll each piece inan style=”text-decoration: underline;”>toan> a little ball

I an style=”text-decoration: underline;”>makean> them smooth by gathering the edges and pressing them together into the middle Then with the puckered side down, roll it on your work surface Next, I'll take my handy dandy empty bottle rolling pin, add a an style=”text-decoration: underline;”>toan>uch of flour, and roll out This dough should be easy to roll out with a light an style=”text-decoration: underline;”>toan>uch After we have all the dough rolled out, we can fold them over

Pull one side out a little so the shape is oblong, not perfectly round, and fold over Repeat until you have 8 little dough tacos Now cover them again and let them rise It's a good time to bake that jackfruit Preheat your oven to 350 degrees Fahrenheit or 175 Celsius

Lay out the jackfruit slices on a parchment lined baking sheet Space them out as much as you can so they can bake evenly And when your oven is ready, bake for 30 minutes About half way through, you can flip the jackfruit I think the texture is better when you do the flip; less chance of accidently getting burnt bits

But maybe you like burnt bits so you do you We're getting close an style=”text-decoration: underline;”>toan> done now, so check on your buns Are they all puffed up like this? If they are, you can steam them You can also freeze them for later but if you're doing that, check the printed recipe for my notes for best results Since they're on parchment, you can easily lift them into your steamer baskets

Try not an style=”text-decoration: underline;”>toan> knock into them or they will deflate And give them plenty of room; they're going to puff up almost double again Get some water boiling And set the buns over top If you don't have a steamer contraption like this, you should probably get one

But check out the description box for alternatives You can also bake the buns at 350 F for 15 minutes, but of course, they won't be the magical puffy soft things that are steamed buns anymore The jackfruit is done now Thanks to the magic of parchment paper, we can just slide them on into a bowl Look at that meaty texture

Just look at it Now is a good time to get your condiments ready I've got cilantro and peanuts Do you have to use kettle cooked jalapeño flavoured peanuts? No but they are bomb, vegan-friendly, and were on sale cheaper than the normal ones so that's the main reason why I have them You go ahead and use any peanuts you like

And aquafaba mayo, which is not really a normal condiment for gua bao but meh To make the peanut topping, combine peanuts and a teaspoon of sugar and blitz in a blender or food processor until you have a grainy powder Don't over blend though or you'll make peanut butter This stuff is super tasty; great on hot dogs, porridge, or where ever you want a little salty and sweet crunch After 15 minutes of steaming, your buns should be done

But don't take off the lid just yet Take the steamer off the heat and let it rest for five minutes Then reveal that puffy steamed bun perfection! You can pry these open but it's neater with a knife A little mayo, because I really just love mayo And that tender jackfruit with little crispy edges

Fresh cilantro, and peanut topping You might be wondering? Where's the pickled mustard Truth is, I forgot I had a few filming issues and in that mess I just totally forgot about it It's good stuff though so if you can get it, add just a little pickled mustard in

Very salty, slightly tangy and not at all like regular pickles But if you can't get it, these vegan gua bao are still excellent This tastes so good Savory, tangy, sweet flavours Tender meatiness and roasty bits of jackfruit, a little crunch of peanuts, and soft freshly steamed bun

Give me a thumbs up if you love steamed buns an style=”text-decoration: underline;”>toan>o! And while you're at it, why not share this recipe with anyone you know who loves steamed buns And that's it I really hope you give these a try; I think you're going to love them And let me know what other goodies you want me to veganize next Please give this video a thumbs up if you liked it and subscribe for more easy delicious vegan recipes

Coming soon, my latest favourite vegan bacon and my ultimate guide for making your own an style=”text-decoration: underline;”>toan>fu from scratch Bye for now!

Source: Youtube