Description
Enjoy these fluffy, gluten-free bao buns filled with a savory ground pork or chicken mixture. Perfectly steamed and tender, these meat buns offer a delightful gluten-free alternative to traditional bao, making them a crave-worthy treat suitable for those avoiding gluten.
Ingredients
Scale
Dough Ingredients
- 2 cups Gluten-free flour blend (Avoid blends with xanthan gum unless specified.)
- 2 teaspoons Instant yeast (If using active dry yeast, remember to proof it first.)
- 1 teaspoon Salt (Sea or kosher salt preferred for best taste.)
- 1 cup Warm water (Should be at the right temperature to activate yeast.)
Filling Ingredients
- 1 pound Ground pork or chicken (Feel free to substitute with ground turkey or a plant-based protein.)
- 2 tablespoons Low-sodium soy sauce (Tamari is a great gluten-free alternative.)
- 2 tablespoons Green onions (Chives make a great substitute if you’re in a pinch.)
- 1 tablespoon Fresh ginger (Ground ginger can also work in a hurry.)
- 1 tablespoon Sesame oil (May substitute with olive oil for a different taste.)
Instructions
- Dough Preparation: In a large mixing bowl, combine the gluten-free flour blend, instant yeast, and salt. Gradually pour in warm water while stirring until a sticky dough forms.
- Kneading the Dough: Transfer the sticky dough onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic, which helps develop structure and fluffiness in the buns.
- First Rise: Place the kneaded dough in a greased bowl. Cover it with a kitchen towel and let it rise in a warm area for about 1 hour, allowing the yeast to activate and the dough to double in size.
- Filling Preparation: In a medium bowl, combine the ground pork or chicken with low-sodium soy sauce, chopped green onions, fresh ginger, and sesame oil. Mix thoroughly to incorporate all flavors evenly.
- Shaping the Buns: Once the dough has risen, gently deflate it. Divide the dough into golf ball-sized portions and roll each piece into a 4-inch circle on a lightly floured surface.
- Filling the Buns: Center about 1 tablespoon of the prepared meat filling onto each dough circle. Pinch the edges together tightly to seal the bun and prevent the filling from leaking during steaming.
- Preparing for Steaming: Place each filled bun on individual squares of parchment paper. Arrange the buns inside a steamer basket, making sure to leave enough space between them to allow for expansion.
- Steaming: Steam the buns over boiling water for 15 to 20 minutes until they become soft, fluffy, and cooked through, ensuring the filling is fully cooked and the dough is tender.
Notes
- Use gluten-free flour blends without xanthan gum or adjust recipes accordingly if your blend contains it.
- If using active dry yeast instead of instant yeast, proof it in warm water with a pinch of sugar before mixing into the dough.
- For a vegetarian alternative, substitute ground meat with plant-based proteins like textured vegetable protein or finely chopped mushrooms.
- Ensure steam does not contact the buns directly by keeping water level below the steamer basket to maintain texture.
- Serve the buns immediately after steaming for best texture; they can be reheated by steaming again to restore softness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Keywords: gluten free bao, gluten free buns, steamed meat buns, gluten free chinese buns, pork bao, chicken bao, gluten free appetizers, steamed buns recipe
