Step 1

In a bowl, mix the flour, warm water, yeast, sugar and salt together.

Step 2

Knead the flour until your dough becomes smooth and easy to handle.

Step 3

Place the elastic dough in a bowl and cover with a damp towel. Allow to proof for 40 minutes or until double in size.

Step 4

In the meantime, make the sticky jackfruit filling. Remove jackfruit from the can and drain.

Step 5

Place the jackfruit in a cloth and squeeze all the water out of it. Twist and squeeze as much as you can.

Step 6

In a deep frying pan heat up a little olive oil. Add the ginger and the garlic cloves and fry for 2-3 minutes until fragrant.

Step 7

Add the jackfruit, soy sauce, rice vinegar, brown sugar and mirin and mix.

Step 8

Cook for 5-7 minutes until the sauce has reduced. Mix often so the jackfruit doesn't stick to the pan. Set aside in a bowl to cool.

Step 9

Line a steamer basket with parchment paper.

Step 10

When the bao dough has risen, remove from the bowl and place onto a lightly flowered surface.

Step 11

Press on the dough to remove any pockets of air. Divide the dough into 12 equal pieces.

Step 12

Roll each piece into a round disk.

Step 13

Place some of the jackfruit in the centre of the disk and fold into a bao shape. I like mine smooth but you can make all sort of beautiful folds.

Step 14

Place the assembled buns into the steamer basket. Let them rise for 20 minutes.

Step 15

Steam the buns for 15-20 minutes.

Step 16

Serve hot with dipping sauce on the side.