Chinese Bao Buns
[Vegan]

For the Bao:

1. Combine all the ingredients for the dough in a mixing bowl. Add 3/4 cup warm water and mix until a smooth, pliable dough forms. Add more water, if needed. Place in a lightly greased bowl, cover, and set aside to rise for 1-2 hours. The dough should be doubled in volume.
2. Gently deflate the dough and divide the dough into 8 equal pieces. Roll each piece into an oval that is 1/4 inches thick. Place a parchment paper in the middle and fold the oval in half. Parchment paper will prevent the dough from sticking to itself while steaming.
3. Place the rolled-out buns on a parchment-lined plate. Cover and set aside to rise for 30-40 minutes or until the buns are quite puffy.
4. In the meantime, get the steamer ready. Line the steamer basket with parchment paper. Make holes in the parchment for the steam to escape.
5. Arrange the buns on the parchment paper and steam for 10-12 minutes. Let the buns cool for 5-10 minutes before removing them from the steamer.

For the Filling:

1. Chop jackfruit into bite-size pieces and use a fork to separate the pieces.
2. Heat oil in a pan, add the ginger and garlic, and cook for 30 seconds or until aromatic. Stir in the green onions and cook for 2 more minutes.
3. Add the drained jackfruit along with hoisin sauce, soy sauce, vinegar, maple syrup, chili sauce, and salt. Mix well and add 1/4 cup of water. Bring the mixture to simmer and cook for 4-5 minutes. Taste and adjust the seasoning. Turn off the heat and set aside until ready to use.

To Assemble:

1.  Place the filling in the Chinese Bao, top with grated cabbage, carrot, cucumber, green onions, peanuts, and cilantro. Serve right away and Enjoy!!