Print

How To Make Vegan Steamed Sticky Buns with BBQ “Pork”

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chinese inspired Vegan Steamed Sticky Buns (also known as Char Siu Bao) are a dim sum staple made meatless. These buns are soft and fluffy, like biting into a cloud, stuffed with sweet and savory BBQ jackfruit, instead of the traditional pork. 

Ingredients

Scale

For The Filling:

  • 1 tbsp vegetable oil (optional)
  • 1 1/2 cups BBQ Flavored Jackfruit or Canned Jackfruit and your favorite BBQ sauce (I like True Made Vegetable BBQ sauce because it is low in sugar) Amazon link
  • 1/4 cup onion or shallots, finely diced

For The Buns:

  • 2 1/2 cups (300g)   All purpose flour
  • 2 tsp granulated sugar or maple syrup 
  • 2 tsp instant active yeast
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 1/2 cup – 1 cup warm 35 degree C water (Note: Any hotter can kill the yeast)

Instructions

  1. Cut a circle of parchment paper large enough to fit your steamer.  Purchase pre-cut parchment paper here. Alternatively cut 8cm/3″ by 8cm /3″squares of parchment paper. Set aside.
  2.  Fill a pot that fits your steamer with water 1/4 to 1/2 way full. Place on the stove with no heat.
  3. Sift flour and salt into a medium sized bowl. Add sugar or maple syrup (if using) and yeast. Add 1/2 cup of warm water and vegetable oil.
  4. If using a mixer use the hook attachment, otherwise use clean hands or spoon to mix until just combined. Gradually adding 1 tbsp of warm water at time as needed to achieve a dough that is not too dry or too sticky.  Knead for 10 minutes until dough is elastic and smooth. If dough is sticky add flour 1 tbsp at a time until smooth.
  5. Form the dough into a ball. Cover it with a towel and let rest in a warm place for 15 mins. 
  6. Meanwhile, make the filling. Heat a skillet over medium heat. Add 1 tbsp vegetable oil (if using). Add onions and sauté stirring occasionally for 3-5 minutes or until translucent. 
  7. Add jackfruit and BBQ sauce (or favorite sauce) and cook for an additional 10 mins. 
  8. Take off heat and allow to cool enough to handle.
  9. Once the dough has rested, press the dough with your hands knocking out the air. 
  10. Divide the dough into 12 equal portions  (I use used a kitchen scale but it isn’t necessary ).
  11. Knead each ball briefly and roll into a 10 cm/4″ diameter circle thin enough to still be able to hold the filling. 
  12. Place each dough circle in the palm of your hand, put about 1 tbsp of filling in the middle of the dough circle.
  13. Pinch together the opposite sides of the circle, then the remaining two sides so that dough resembles a little sack. Ensure it is completely sealed so that the dumpling don’t burst when being steamed. You can crimp the top if you know how or twist it like I did. 
  14. Meanwhile, heat the pot of water on stovetop on low heat to get the water to a gentle simmer. Do not boil and do not place the steamer on yet. 
  15. Continue making the dumplings and place on steamer basket. Leave ample space between them as they will get 1/3 bigger as they proof.
  16. Turn off the heat on the stovetop. The water should be gently steaming. Once all 12 dumplings are ready place steamer on the pot and allow to proof for 20-30mins. 
  17. Once proofed, ensure there is enough water in your pot then bring the water back up to a gentle simmer. Place basket on top and steam the buns for 15-20 mins.
  18. Remove the steamer from the pot keeping the lid on the steamer to allow the buns to rest for 5-10mins.
  19. Serve with soya sauce if desired

Notes

If you have a 6″ inch steamer basket you will have to do two batches

Find it online: https://susancooksvegan.com/how-to-make-vegan-steamed-sticky-buns-with-bbq-pork/