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JACKFRUIT DIM SUM FUN

Is it just us or are Asian flavours just the best? We love experimenting with it in the COCO HQ kitchen and, of course, sharing it all with you. 

This time, we’ve made the softest, most flavoursome Jackfruit Dim Sum of all times and you’ll just HAVE to try it. Feel free to add more greens and veg or any other ingredients you may like to the filling as the possibilities are just endless. Perhaps we should make a fusion and try a barbecue flavoured one next time? Who knows!  So, if you’d like to try out  these delicious bowls of goodness as well, you’ll need: 

 INGREDIENTS:                                                                                          


  • 2 tbsp active dry yeast 
  • 1/4 cup + 1tbsp coconut sugar (these will be used separately) 
  • 3 + 1/2 cups all purpose flour (also used separately)
  • 1 + 1/2 cup water 
  • 1 tbsp sea salt 
  • 2 tbsp coconut oil
  • 2 Cans jackfruit (drained from water) 
  • 3 tbsp spring onion  
  • 30g Fresh ginger, peeled and minced 
  • 1/2 cup + 1 tbsp coconut aminos (to be used separately as well) 
  • 2 tbsp coconut vinegar
  • 3 Spoons sesame oil 
  • 2 tbsp chilli sauce or 1 whole red chilli, fresh and chopped

INSTRUCTIONS: 

  1. To start making the dough, add the yeast, 1 tbsp coconut sugar, 1/2 cup all purpose flour and 1/2 cup water in a small mixing bowl. Stir the mixture and let it sit for 30 minutes until it foams. 
  2. Add the remaining sugar, water, coconut oil and salt to the mixture and stir it well. Slowly start adding the remaining flour in and continue to mix it. Once all flour has been added, bring the dough together into a ball. 
  3. Place the dough on top of a floured surface and knead until very soft for about 15 minutes. If it becomes very stick, add a bit more flour. 
  4. Place the dough into a big, slightly oiled bowl for about 3 hours or until it triples. 
  5. In the meantime, start making the filling by adding the jackfruit, spring onions, ginger, 1 tbsp sesame oil, 1 tbsp coconut aminos and 1 tbsp coconut vinegar into a medium mixing bowl and stir it well until everything is combined and smooth. 
  6. For the sauce, mix the remaining aminos, sesame oil, chilli (fresh or sauce) and coconut vinegar until combined in a small container. 
  7. Once the dough is ready, make the dim sum by punching the dough then cutting it into quarters. Stretch out and lightly flour one quarter at a time, then cut the dough into 12 pieces. 
  8. One piece at a time, add a tbsp of the filling to its middle, the fold up the ends over the filling. Twist the dough’s top so it sticks together. 
  9. Once all the dim sums are done, let them rest for about 30 minutes before steaming it. 
  10. Add all dim sums to a bamboo steamer over a wok, leaving some space between them to prevent it from sticking, for about 15 minutes or until the are cooked through. To make sure the dumplings don’t stick to the bamboo steamer, lightly spray some oil over it or use a bed of lettuce on top of the racks instead. 
  11. Let the dim sum cool for a bit when they’re ready and serve it with the sauce. Ta-da! 

 

 

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