Vegan Pulled Pork Asian Bao

The sauce that coats the jackfruit will make you forget you are not eating meat.  It absorbs the sweet and salty sauce perfectly.  The hoisin sauce with the rest of the ingredients for me tops other sauces I have used before with jackfruit. The bun made from refrigerated biscuits complements the Asian flavor.  Yes I cheated using refrigerated biscuits. Why not!  I want my siopao or Asian bao right away.

The bao expands upon steaming so do not overcrowd the steamer tray.  I suggest also to use 1 tbsp. filling and not overstuff  the biscuit because it is hard to pinch the edges together and seal them well. They tend to open up if not sealed well.. I wrote 1-2 cans of jumbo (16 oz can) in the ingredients since there are left over fillings.

This is perfect to freeze in case any are left.  Just microwave for a minute with a wet paper towel on top.  This is a convenient lunch or snack on the go.

This is good.  My husband my picky taster gave it two thumbs up.

Vegan Pulled Pork Asian Bao

Adapted the filling from this site  and use of refrigerated dough from this site

• 1- 20 oz net weight can of green / young jackfruit, drained and rinsed 
• 1/4 cup water or vegetable broth
• 2 stalk green onions, sliced
• 4 tsp grated ginger
• 3 garlic cloves, finely chopped
• 3-4 tsp tamari or soy sauce
• 1 tbsp rice vinegar
• 3 tbsp hoisin sauce
• 2 tsp brown sugar 
• 1 tbsp sesame oil
• 1 star anise (optional)
• 1-2 (16 oz) any jumbo can Refrigerated Biscuits (Grands! Southern Homestyle Original Biscuits are vegan)

Chop the jackfruit into shreds and set aside.

Heat the vegetable broth or water in a skillet and add to it the green onions, ginger and garlic.  Saute the aromatics in the broth till soften.  

Add to the aromatics the soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil and star anise if using.  Mix and heat through.  Add the jackfruit till coated with the sauce.

Separate the refrigerator into 8 biscuits.  Press each biscuit to form 1 4-inch round.  For each bao, add 1 tablespoon of the jackfruit mixture onto the center of each dough round. Bring the edge of the biscuit towards the center and pinch them together.  

Place each of the bao on a piece of wax or parchment square paper.

In a 5-quart Dutch oven  or a rice cooker/slow cooker, add 1 inch water and bring it to simmer.  Place the bao one inch apart on the colander or steamer basket or tray and place in the Dutch oven or rice cooker/slow cooker. Steam for 10 minutes counting from the time the water starts steaming.  Transfer to a plate. Repeat with the remaining bao.

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