Steamed Buns (Baozi) with Char Siu Jackfruit Filling - Egg-Free

Ingredients

• 3 cups All-purpose flour
• 0.25 cup Sugar
• 2.25 teaspoons Instant dry yeast
• 1 teaspoon Baking powder
• 1 cup Water
• 2 tablespoons Vegetable oil
• 20 oz Young jackfruit in brine
• 0.5 cup Char siu sauce (vegan)
• 2 tablespoons Cornstarch slurry

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour, 0.25 cup of sugar, 2.25 teaspoons of instant dry yeast, and 1 teaspoon of baking powder. Add the 1 cup of water and 2 tablespoons of vegetable oil, and mix with your hands or a spoon until a shaggy dough forms.
2. 2Turn the dough out onto a clean surface that has been lightly dusted with a tiny bit of flour. Knead the dough for 8 to 10 minutes, until it becomes smooth and elastic. Place the kneaded dough into a bowl that has been lightly greased with vegetable oil, cover the bowl with a clean kitchen towel or plastic wrap, and let it rest in a warm place for 1 hour, or until it has doubled in size.
3. 3While the dough is rising, prepare the filling. Drain and rinse the 20 oz of young jackfruit in brine very well. Use two forks to shred the jackfruit into small pieces that resemble pulled meat.
4. 4Place a 10-inch skillet over medium heat. Add the 0.5 cup of char siu sauce to the skillet and bring it to a gentle simmer. Add the shredded jackfruit and the 2 tablespoons of cornstarch slurry to the simmering sauce. Stir everything together and cook for 3 to 5 minutes, stirring constantly, until the sauce has thickened and coats the jackfruit.
5. 5Gently punch down the risen dough to release the air. Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion of dough into a circle about 4 inches in diameter.
6. 6Place about 1 to 2 tablespoons of the jackfruit filling in the center of each dough circle. Carefully gather the edges of the dough up and around the filling, pinching them together firmly at the top to seal the bun completely. Ensure there are no gaps where the filling can escape.
7. 7Place each sealed bun onto a small square of parchment paper. Arrange the buns in a steamer basket, making sure they have a little space between them so they don't stick together as they steam. Place the steamer basket over a pot of simmering water, cover the steamer, and steam for 15 to 20 minutes, or until the buns are puffed up and feel firm to the touch.
8. 8Carefully remove the steamer basket from the heat. Let the buns rest in the steamer basket for 2 minutes before serving.

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