First in the Dim Sum for PKUers series is Por-KU Buns! Hum bao is one of my favorite items to get whenever I go do Dim Sum. Seeing the steam waft over the soft cloud puffs filled with deliciousness is food happiness for me! So of course I NEEDED to make a PKU version of it. This is a two part recipe. The first is marinading your “meat” (veggies), preferably overnight and the second consists of the assembling and cooking.
Note: The phe amounts will vary depending on what you use for the filling. I only had one can of green jackfruit so I added shiitake mushrooms. These are a bit higher than white mushrooms, which can be subbed to decrease the phe amount. Cabbage can also be added. Once I get all the phe amounts calculated, I’ll update these posts with that info.
Makes 8 large buns
For the marinading part:
1 can Green Jackfruit (10 oz/280g) or fresh, skinned and seeded
1½ tsp light brewed soy sauce
1 ½ tsp dark brewed soy sauce
1 ½ tbsp caster (powdered) sugar
1 ½ tsp Five Spice powder
¾ tsp baking soda
1 tsp crushed garlic or garlic powder
1 ½ tbsp vegetable oil
3 or 4 drops red food coloring (optional)
In an oven safe pan shallow enough for marinating, toss in and mix everything but the jackfruit. If using canned (don’t forget to remove any seeds that may still be in there!), place the wedge pieces in the pan in a single layer and coat both sides. If using fresh, either cut it into slices (like the wedges) or rolled it whole to coat (kinda like a jackfruit version of a pork loin, yes the marinade can be used to make roast “pork loin” if using the whole jackfruit). Cover with cling wrap and refrigerate for 1 hour to overnight (preferred), turning the jackfruit occasionally.
Marinading jackfruit wedges.
Place oven rack on the second highest level in oven. Preheat oven to 300° F. Put the pan in and roast for 12 mins, flip pieces over and roast for 5 mins more. Take it out of the oven and let it cool. There should be marinade left in the pan (save this for the filling!).
Okay next part of the filling ingredients:
1 pan Roasted jackfruit
4-5 dry shiitake mushrooms (2 inches across) soaked in warm water to soften
left over marinade and a bit of water
2 spring onions (for garnish in bun)
Once the jackfruit has cooled, take it out of the marinade and chop it up to ¼ inch cube pieces. When the mushrooms are soft and squishy, drain and chop them up to the same size as well. In a pot, heat up the jackfruit, mushrooms, marinade. If the marinade thickened up from the roasting, add a small amount of water to wet it. Stir to mix ingredients together. Remove from heat once everything is cooked.
4 cups Taste Connections Multi Mix
2 tbsp Baking powder
2/3 cup water (may need a tbsp or more if dough is too dry)
2″ x 2″ parchment paper squares or cabbage leaves for steaming
Bamboo or metal steamer baskets and a pot large enough to house them
In a bowl, mix together the above ingredients. The dough consistency should be similar to the dough for the low pro samosas. Add more water or mix as needed to get a pliable dough.
Separate the dough evenly into 8 parts. On a flat dusted surface, roll out into 4″ circles (about ¼” to ½” thick). This can also be done without the rolling pin by flattening out the dough between your hands. Place about one tbsp of filling on the center of the circle. Add some cut spring onions on top and use your fingers to pinch close the tops. If using parchment paper squares, slap one square on each bottom. If not, just line your steamer basket with cabbage leaves. The steamed leaves aren’t required, but they add a nice flavor to the buns. Place your buns into the steamer baskets, making sure there’s enough room between each one (these puff up a bit when steamed).
Raw buns waiting for the steamer.
Time to get the steamer ready. I used a stock pot tall and wide enough to house my steamers. Add a layer of water to the pot (no higher than the bottom steam basket). Bring water to boil. Set stove temp to low (on my stove it’s #2) and carefully stack your steamer baskets.If you have tongs with a good grip, use them to gently lower the baskets in. Place the steamer lid and the pot lid on. The low pro mix takes longer than regular flour to fully steam. It will need to steam for about 10-15 mins, until bread is spongy on the inside and has a slick slightly harden surface . If the bread is still doughy or gummy, steam it longer.
These guys needed to be steamed some more.
After they are ready, turn off your heat and let it sit for a bit. Carefully take your baskets out from the steam pot. Your bao is ready to serve! If dippy sauces are desired, they can be dipped in red pepper oil. If your phe tolerance is higher, mix in some soy sauce to the pepper oil. Personally, I think they are great on their own!
For reheating leftovers, they can be re-steamed for a short while in the baskets in the pot or wrapped in a wet paper towel in the microwave for 1 to2 mins. FYI that paper towel will be HOT, remove carefully!
Now enjoy your puffy cloud of deliciousness!
Hum Bao says, “Resistance is futile!”