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.