Gluten-Free Chicken Pau
Delight in the comforting flavors of this Gluten-Free Chicken Pau, a unique twist on the classic steamed bun recipe that's perfect for those avoiding gluten. Made with a blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, these buns achieve a soft, pillowy texture while remaining completely wheat-free. The savory filling features seasoned ground chicken infused with garlic, onion, and gluten-free soy and oyster sauces, creating a rich and aromatic center for each bun. Steamed to perfection, this easy yet impressive recipe is ideal for brunch, gatherings, or as a satisfying snack. Ready in just under an hour, these gluten-free chicken pau buns are sure to become a favorite for anyone seeking a delicious and allergy-friendly option.
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup tapioca starch
- 1 teaspoon xanthan gum
- 2.5 teaspoons dry active yeast
- 2 tablespoons sugar
- 3/4 cup warm water
- 1/2 cup unsweetened almond milk
- 2 tablespoons vegetable oil
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1 pound ground chicken
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon gluten-free oyster sauce
- 1 teaspoon sesame oil
- 2 stalks, chopped green onions
- 1/2 teaspoon white pepper
- 1 tablespoon, mixed with 1 tablespoon water cornstarch
Instructions
In a small bowl, dissolve 1 tablespoon of sugar in warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, remaining sugar, baking powder, and salt.
Mix the yeast mixture, almond milk, and vegetable oil into the dry ingredients. Knead the dough for about 5 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, prepare the chicken filling by heating 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
Add the ground chicken to the pan and cook until browned, breaking it up into small pieces.
Stir in the gluten-free soy sauce, oyster sauce, sesame oil, white pepper, and half of the chopped green onions. Cook for another 2-3 minutes.
Add the cornstarch slurry to the pan and cook until the mixture thickens. Remove from heat and let the filling cool.
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and flatten it into a disc about 4 inches in diameter.
Place a spoonful of the chicken filling in the center of each disc. Gather the edges of the dough around the filling, pinch to seal, and shape into a small bun.
Arrange the filled buns on a piece of parchment paper, seam side down, and let them rest for 15 minutes.
Preheat a steamer with water on high heat. Once the water is boiling, place the buns in the steamer basket (leaving some space between each bun) and steam for 15-20 minutes.
Garnish the steamed chicken pau with the remaining green onions and serve hot.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 5052 mg | 220% | |
| Total Carbohydrate | 497.4 g | 181% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 42.3 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 452 mg | 35% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
