Ingredients
| 1 x 565g can young green jackfruit, drained and rinsed | |
| 1 tablespoon peanut or plain oil | |
| 3 spring onions, white and green separated, finely sliced | |
| 1 red onion, finely chopped | |
| 3cm piece ginger, grated | |
| 2 cloves garlic, crushed | |
| 1-2 tablespoons fermented chilli bean paste (more if you like it spicy) | |
| 3 tablespoons almond or other nut butter | |
| 1 tablespoon soy sauce | |
| 1 teaspoon sesame oil | |
| 2 cups flour | |
| ½ teaspoon salt | |
| 200ml warm water | |
| 1 tablespoon plain oil plus extra to fry | |
| ¼ cup sesame seeds (I used a mix of black and white) |
Xian bing are most commonly stuffed with meat, but here I have used jackfruit stuffing and made them vegan friendly. Jackfruit is readily available in cans and is amazing when you cook it as it really resembles pulled pork. Its shredded meat texture lends itself well to this sort of recipe and the filling could also be used in tacos, sliders etc.
Instructions
| 1. | On a plate roughly mash the jackfruit and pull it apart with a fork or your hands. |
| 2. | Heat the oil in a large frying pan over a medium heat. |
| 3. | Fry the spring onion whites and onion for 5 minutes to soften. |
| 4. | Add the ginger, garlic and chilli bean paste and cook for a further 2 minutes. |
| 5. | Add the jackfruit and cook for another 5 minutes, stirring and mashing a bit more. |
| 6. | In a small bowl combine the almond butter, soy sauce and sesame oil, mixing until smooth. |
| 7. | Add to the jackfruit, stirring until well combined (add a little water if necessary) then set aside to cool. |
| 8. | To make the dough, combine the flour and salt in a bowl then add the warm water and oil and mix together. |
| 9. | Turn out onto a floured surface and knead for about 1 minute. |
| 10. | Cover and set aside for 30 minutes. |
| 11. | Put the sesame seeds in a dish. |
| 12. | Divide the dough into eight pieces and, one at a time, roll out into a circle about 18cm in diameter. |
| 13. | Scatter with a few spring onion greens and roll up, then form into a snail shape and roll out again to a 15cm circle. |
| 14. | Roughly divide the filling into eight portions. |
| 15. | Put one portion of filling in the centre of a pancake and pull up the edges, pleating around and to seal. |
| 16. | Flatten the pancake with your palm to about 2cm thick. |
| 17. | Press the pleated side into the sesame seeds. |
| 18. | Heat a heavy-bottomed frying pan over a medium heat. |
| 19. | Add a little oil (or a lot of you want more of a shallow fry) and cook on both sides until golden brown, about 3-4 minutes each side. |
| 20. | Depending on the size of your pan, you can cook about 3 to 4 at a time. |
| 21. | Serve immediately or reheat in a 200°C oven for 10 minutes. |
Recipes & Food Styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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