MATCHA GUA BAO BURGER WITH PULLED JACKFRUIT

Ingredients (15 Buns)

MATCHA BAO BUN

 

2 TSP
KISSA MATCHA BASIC ODER MATCHA BEAUTY
500 G
 FLOUR
50 G
 ICING SUGAR
3 G
 SALT
4 G
 BAKING POWDER
5 G
 DRIED YEAST
145 ML
WARM WATER
145 ML
 SOY DRINK
15 ML
 SESAME OIL PLUS OIL FOR THE PREPARATION OF THE BUNS
PULLED JACKFRUIT

 

450 G
JACKFRUIT IN A CAN
2 SMALL
 SPRING ONIONS
4 TSP
 GRATED FRESH GINGER
3
 GARLIC CLOVES
3-4 TSP
 TAMARI / SOY SAUCE
1 TBSP
 RICE VINEGAR
2 TBSP
 HOISIN SAUCE PLUS FOR SERVING
2 TSP
RAW CANE SUGAR OR MAPLE SIRUP
2 TBSP
 VEGETABLE OIL
1 TSP
 CHINESE FIVE SPICE POWDER
PLUS

 

   SEARED OYSTER MUSHROOMS
1/2
 THINLY SLICED CUCUMBER
   THINLY SLICED RADISH
 CHOPPED PEANUTS
   THINLY SLICED ONIONS
BUNCH OF  FRESH CORIANDER
  • MATCHA BASIC

     9,95

     33,17 / 100 g

    incl. 7% VAT

    plus Shipping Costs

    Add to cart
  • MATCHA BEAUTY

     16,95

     56,50 / 100 g

    incl. 7% VAT

    plus Shipping Costs

    Add to cart

Preparation

KISSA Matcha Gua Bao Burger with pulled Jackfruit is our version of the famous Chinese burger. The vegan burger is the perfect dish for cold autumn and winter days but is also suitable as a healthy detox snack. 

Mix flour, icing sugar, Matcha BASIC or Matcha BEAUTY, salt, baking powder and dried yeast in a bowl. Add water and soy drink and knead the dough with your hands until it is smooth and does not stick to your hands. If the dough is too firm, add some soy drink.

Cover the dough in the bowl with a cloth and let it rest for 60 minutes. Once the dough has doubled place it on a wooden board and form it into a roll. Sesame oil helps that the dough does not stick to your hands. Cut 60g pieces from the roll and form it into a ball. Press the balls flat and roll out the dough with a rolling pin to form circles (10 cm in diameter). In order to give the buns the typical shape place a chopstick in the surface and fold the dough in half. The buns have to rest covered for another 30 minutes on a baking tray.

The buns can either be steamed in a steamer at 100% humidity and 100 °C (10-15 min.) or in a asian bamboo steamer that is covered with baking parchment (3-5 min.).

Take the pieces of jackfruit from the can and dig it with your fingers so that the pieces disintegrate easily – so the sauce can be better absorbed. Heat 2 tsp vegetable oil in a medium sized pan. Roast gently spring onions add the chopped garlic and grated ginger and fry until it smells. Add the Chinese 5 spices powder and fry on low heat for 1 minute. Now add all other ingredients for the sauce: Tamari/soy sauce, Hoisin sauce and rice vinegar. Finally add the jackfruit pieces and mix everything well so that the fruit can absorb the maximum amount of sauce.

Now fill all buns with pulled jackfruit, fresh vegetables, herbs, mushrooms and some hosing sauce.

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