Maneet Chauhan’s Pulled Jackfruit Bao

Making a dim sum dinner? Chef Maneet Chauhan’s Pulled Jackfruit Bao, made from a popular fruit found in Southeast Asia. Totally vegan, and absolutely delicious!

Pulled Jackfruit Bao
Makes 16 buns


For filling:
2 tablespoons sesame oil
2 small scallions, thinly sliced, white and light green parts only
4 cloves garlic, finely chopped
2 tablespoons freshly grated ginger
1 heaping teaspoon Chinese five spice
2 tablespoons hoisin sauce
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon Shaoxing cooking wine
2 teaspoons honey
1 (20-ounce) can raw green jackfruit

For serving:
16 store-bought frozen Bao buns
Thinly sliced jicama
Thinly sliced granny smith apples
Roasted peanuts, crushed or chopped
Scallion, thinly sliced, light and dark green parts only
Fresh cilantro leaves
Fresh mint leaves
Pickled ginger slices


1. Make the filling: In a medium skillet, heat sesame oil over medium-high heat; add scallions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 2 minutes. Add Chinese five spice and stir to combine.

2. Stir in hoisin sauce, soy sauce, wine, and honey. Add jackfruit and mix to combine, using a fork to shred as you mix it with the sauce.

3. To serve: Set a bamboo steamer basket over a skillet of simmering water. Place buns in basket, cover, and steam according to package directions. Fill each bun with filling and serve with desired garnishes.

Pick up Maneet Chauan’s cookbook Flavors of my World on Amazon!