Bao bao buns with chili paste and soy sauce

Bao buns:

• 230g of flour
• 15g fresh yeast
• 1 tablespoon of sugar
• ½ cup of warm water
• 1 tablespoon vegetable oil
• pinch of salt

Stuffing:

• 565 gr pulled green jackfruit
• 3 tablespoons light soy sauce
• 1 spoon rice vinegar
• 1 spoon chili paste
• 1 teaspoon sesame oil
• ½ teaspoon dried garlic
• ½ teaspoon sweet paprika ½ teaspoon cumin
• 1 pak choi cabbage
• 1 large carrot
• 1 red onion
• 25 g fresh coriander leaves
• ¼ lime

1. Crumble the yeast into a bowl, add the sugar, a teaspoon of flour, and pour in warm water. Stir until the yeast dissolves and set aside for 10 minutes to activate. Then, stirring constantly, gradually add the flour, a pinch of salt, and finally a tablespoon of oil. Knead thoroughly and cover and let rise for 40 minutes.
2. After this time, knead the dough again and divide it into 6 pieces. Shape each piece into a ball, set aside three pieces, covered, and roll out the remaining three pieces into flat cakes. Fold each flat cake in half, placing a piece of baking paper in the middle to prevent sticking.
3. Steam the buns (in a steamer or in a strainer over boiling water) for 20 minutes. After this time, turn off the heat and let them sit for a while longer to prevent them from collapsing due to the sudden temperature change. Prepare the second batch in the same way.
4. While the buns are cooking, prepare the filling – drain the jackfruit and place it in a bowl. Combine the soy sauce, rice vinegar, chili paste, sesame oil, and spices, then mix with the jackfruit until well coated. Set aside.
5. Heat a pan and add the jackfruit, along with the marinade and chopped onion. Cook for 10 minutes. Then add the chopped pak choi, carrots, cilantro, and lime juice and cook for another 5 minutes.
6. Open the finished rolls and fill them with the filling. Serve warm.