Wesson Recipes

Delicious Vegan Jackfruit Steamed Bao

40oz Wesson Vegetable Oil Bottle

Makes 12 servings

If you’re looking to experience an explosion of flavors wrapped in the softest steamed bao buns, then you don’t want to miss our Delicious Vegan Jackfruit Steamed Bao! Succulent pulled jackfruit is gently simmered in a rich and aromatic peanut gochujang sauce made with Wesson Vegetable Oil. Garnished with daikon, carrot, green onion, sesame seeds, cilantro, and a zesty squeeze of lime, these toppings provide the filling with a refreshing crunch that elevates its tastes to a whole new level of flavor. The delicate and pillowy bao buns bring the dish together, embracing all the elements to create a harmonious fusion of Asian-inspired flavors.

  • peanuts, soy, seeds
  • Ingredients

    Steamed Bao
    Lukewarm water 105°F to 115°F 1 cup.
    Instant yeast 1 1/2 tsp.
    All-purpose flour 2 1/2 cups.
    Granulated sugar 4 tbsp.
    Wesson Vegetable Oil 2 tbsp.
    Baking powder 1/2 tsp.
    Salt 1/4 tsp.
    Wesson Vegetable Oil for brushing.
    Jackfruit in water 1 tin (540 g).
    Wesson Vegetable Oil 2 tbsp.
    Smooth peanut butter 1 tbsp.
    Gochujang chili paste 2 tsp.
    Soy sauce 1 tsp.
    Rice Wine Vinegar 1 tsp.
    Water 1 cup.
    Salt to taste.
    Peeled and julienned daikon 3/4 cup.
    Peeled and julienned carrot 3/4 cup.
    Chopped cilantro 1/4 cup.
    Chopped green onion 1/4 cup.
    Toasted sesame seeds 1 tbsp.
    Lime wedges .


    Steamed Bao

    In the bowl of a stand mixer, combine water and yeast; whisk to dissolve yeast. Add remaining ingredients in order: flour, sugar, 2 tbsp Wesson Vegetable Oil, baking powder and salt. Fit mixer with a dough hook; on medium speed mix for 10 minutes until a smooth elastic dough has formed. Place dough in a large, oiled bowl; cover with a damp tea towel. Let dough rest in a warm place until doubled in size, about 1-1/2 hours.

    Portion dough into 12 equal size portions, about 2 oz each; roll into balls. Place on a parchment paper-lined baking sheet, cover lightly with plastic wrap; let rest for 10 minutes.

    Flatten the balls into 3- 1/2-inch discs. Brush discs with oil; fold in half. Transfer discs to a bamboo steamer basket; let rest with lid on for 15 minutes until lightly fluffy.

    Steam bao buns for 10 minutes. Remove the steamed bao from steamer and let cool.


    Drain jackfruit and rinse well. Roughly tear jackfruit into smaller shreds.

    In a deep non-stick pan, heat Wesson Vegetable Oil over medium heat. Sauté jackfruit until lightly browned. Add peanut butter, Gochujang paste, soy sauce, garlic, vinegar, water and salt. Reduce heat to low; simmer covered for 20 to 25 minutes stirring often. Uncover and simmer for 10 minutes to reduce sauce.

    Assembly Method
    To serve, place a heaping spoon of jackfruit into a steamed bao bun and garnish with daikon, carrot, cilantro, green onion and sesame seeds. Serve with a squeeze of lime over top.
    Make sure your steamer basket fits well over your pot so that not much steam escapes. Using steamer basket parchment liners makes clean up easier.