For the dumpling filling:
- 1 (1-inch) knob fresh ginger, grated
- 2 scallions, thinly sliced
- 2 large garlic cloves, grated
- 1 (15 ounce) can jackfruit
- 1/ 4 cup hoisin sauce
For the buns
- 5 cups all purpose flour
- 2 tablepoons coarse sugar
- 1 packet active dry yeast
- 1 teaspoon baking powder
- 1/ 4 teaspoon salt
- 1 1/ 4 cup warm water
- Sesame seeds, for garnish, optional
- Sesame oil, for cooking
Combine all the dumpling filling ingredients and set aside.
To make the buns, sprinkle yeast over water and let sit for 5 minutes or until yeast has bloomed. Add flour, sugar, baking powder and salt. fill with dumpling filling and cook over medium high heat in sesame oil.
Roll out dough on a floured surface and knead until smooth. Roll into a thin log and divide into 8 pieces.
Lightly flour each piece of dough and roll out 1 piece into a thin circle roughly 4-inches in diameter.
Add 1-2 tablespoons of filling to the center of a dumpling wrapper. Gently dab the outside of the wrapper with water. Fold the wet half of the wrapper over the filling and, using your fingers to pleat and seal. Repeat with the remaining fillings and wrappers.
Heat the sesame oil over medium high in a large skillet and add the dumplings in batches so as not to overcrowd the pan. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam until the dumplings are cooked and the water has evaporated, about 6 minutes. Transfer the cooked dumplings to a paper towel-lined plate.
Garnish with sesame seeds and serve immediately.