Mushroom and Jackfruit Siopao – Vegan

This is for my dad in heaven. I thought of you every second I was making this recipe – brought me back to a happy memory of you & when I first tried Siopao. It was nice to see you in my mind. Love you, dad. 

 

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Although the filling is completely my own recipe, the dough recipe is not my own. It is a veganized version of the original by Bobbie Leigh . She has a great pictorial on her site if you would like to see how the dough is made. I made a few substitutions since I didn’t use shortening, butter, or lard.

I hope you enjoy it as much as my family did!

makes 12 Siopao buns 

***You’ll need a steamer and Parshment paper***

Ingredients for dough: 

  • 2 Cups warm water
  • 1 Tbs yeast
  • organic sugar 1/2 C + 2 Tbs
    • 2 Tbs for yeast mixture
    • 1/2 C for dry mixture
  • 5 Cups organic all-purpose-flour
  • 2 1/2 Tbs baking powder
  • 6 Tbs Pure Organic Coconut Oil

Ingredients for filling:

  • 2 large portabello mushrooms (you can cube them or dice them)
  • 2 Cans Jackfruit
  • 1/2 onion (diced)
  • 2 cloves garlic (minced)
  • 1 tsp sesame seed oil
  • 1/4 Cup Soy Sauce
  • 3 Tbs vegan hoison sauce
  • pepper to taste

 

Instructions for dough:

  • Mix 2 cups warm water with 1 tbs yeast, and 2 tbs sugar in a small bowl
    • set aside
  • In a large bowl, mix 5 Cups flour, 1/2 C sugar, 2 1/2 tbs baking powder, and 6 tbs coconut oil.
    • gently mix making sure the oil is combined well with dry ingredients
  • Now gently mix your dry ingredients with your yeast mixture
    • Do not over-mix
    • Once your dough is sticking together, gently fold into a ball
    • Cover the bowl with a kitchen towel and set aside for 1 hour – I placed my dough in my oven * please make sure oven is off if you decide to put it in the oven…
  • Make filling while waiting for dough to rise.

 

Instructions for filling: 

  • Shred your Jackfruit; I started to shred with a fork but found that it was easier using my fingers.
    • make sure that all the seeds and hard portions are taken out.
    • you just want the shredded looking portion.
  • In a non-stick skillet, on medium heat, add your oil and sautee onions and garlic for about 2 minutes.
  • Add your jackfruit to the onion and garlic mixture and set the heat to high.
    • This will take a while; mix and stir until the jackfruit has a turned light brown
    • about 15 minutes
  • Add your mushrooms to the jackfruit and continue stirring on high heat.
    • another 15 minutes
  • Add your soy sauce, hoison sauce, and pepper.
    • continue stirring – about 5 minutes

Instructions for assembling your siopao:

  • After an hour, retrieve your dough.
    • Gently knead once more into a ball
    • with your fingers, make a hole in the middle of your dough and spread into a letter “o”.
    • cut dough into 12 pieces.
  • With your hand, press the dough into a flat circle
    • dough will rise in steamer so don’t make it too big
  • Add about 2 tbs of your filling to the center of your flat circle
  • stretch the ends of the dough so that it meets in the middle and twist
  • Twisted side faced down, place a small square sheet of parshment paper.

Instructions for steaming:

  • add water to a pot and boil on medium high heat for about 10 minutes
  • when steam begins to rise, place your steamer on top of your pot.
  • steam buns for 20 minutes

 

After 20 minutes, you will have a nice and fluffy steamed bun!!

Enjoy!!!

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