Matcha Gua Bao Burgers with Pulled Jackfruit

Craving a different kind of burger? These Matcha Gua Bao Burgers combine soft steamed buns with savory pulled jackfruit, crisp vegetables and fresh herbs. KISSA Matcha gives the dough its vibrant green color and delicate green tea note, creating a playful street food moment in Your own kitchen.

Why You’ll Love These Matcha Gua Bao

This recipe brings together layers of flavor and texture. The Matcha Bao Buns are soft and fluffy, while the jackfruit absorbs a savory combination of hoisin sauce, ginger, garlic and Chinese five-spice. Cucumber, radishes and spring onions add fresh crunch, and seared oyster mushrooms bring a rich, savory finish. Chopped peanuts and coriander complete each colorful Bao Burger.

Tips for Fluffy Matcha Bao Buns

Give the dough enough time to double in size, as this helps the buns become light and fluffy when steamed. Roll the dough circles evenly and lightly brush the inside with sesame oil before folding. This makes them easier to open after steaming. Leave enough space between the buns in the steamer and add the filling immediately before serving.

Ingredients

Matcha Bao Buns

2 tsp KISSA Matcha Basic or KISSA Matcha Beauty
500g flour
50g powdered sugar
3g salt
4g baking powder
5g dry yeast
145ml lukewarm water
145ml soy drink
15ml sesame oil plus extra for preparing the buns

Pulled Jackfruit

450g canned jackfruit
2 small spring onions
4 tsp grated ginger
3 garlic cloves
3–4 tsp tamari or soy sauce
1 tbsp rice vinegar
2 tbsp hoisin sauce plus extra for serving
2 tsp vegetable oil
1 tsp Chinese five-spice

Filling

Oyster mushrooms, seared
1/2 cucumber, cut into thin strips
Radishes, cut into thin strips
Peanuts, chopped
Spring onion, finely sliced
1 bunch fresh coriander

Instructions

1. Combine the flour, powdered sugar, KISSA Matcha, salt, baking powder and dry yeast. Add the water and soy drink, then knead until a smooth dough forms. Add a little more soy drink when needed.
2. Cover the dough and leave it to rise for approximately 60 minutes, or until doubled in size.
3. Use a little sesame oil to shape the dough into a log. Divide it into pieces weighing approximately 60g, form them into balls and roll them into circles about 10 cm wide.
4. Lightly brush the inside of each circle with sesame oil and fold it in half over a chopstick. Cover and leave to rest for another 30 minutes.
5. Steam the buns at 100°C for 10–15 minutes, or cook them in batches in a bamboo steamer lined with baking paper.
6. Drain the jackfruit and pull it into fine strands. Heat the vegetable oil in a pan and gently fry the spring onions. Add the garlic and ginger.
7. Stir in the five-spice, tamari or soy sauce, rice vinegar and hoisin sauce. Add the jackfruit and cook for a few minutes until it has absorbed the sauce.
8. Fill the Matcha Bao Buns with pulled jackfruit, oyster mushrooms, cucumber, radishes, spring onions, peanuts and coriander. Serve with extra hoisin sauce when desired.

Portions: 15 Matcha Gua Bao Burgers

Total Preparation Time: approx. 2 hours 20 minutes (35 min Preparation Time, 90 min Resting Time, 15 min Steaming and Cooking Time)