Gluten-Free Pork Bao Bun
Soft, fluffy, and packed with savory flavor, these Gluten-Free Pork Bao Buns are a delicious twist on the classic steamed Chinese dumpling. Perfect for those avoiding gluten, these bao buns are made with a blend of gluten-free all-purpose flour and xanthan gum, creating a tender dough that seamlessly encases a mouthwatering pork filling. The filling, made from ground pork, fragrant ginger, garlic, gluten-free soy sauce, and sesame oil, is complemented by the crunch of carrots and the freshness of green onions. Steamed to perfection, these gluten-free bao buns are light, satisfying, and bursting with umami. They make an impressive dish for entertaining or a hearty snack to keep on hand. Try serving them warm with a side of gluten-free soy sauce or your favorite dipping sauce for an irresistible treat!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Instant yeast
- 25 grams Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 200 milliliters Warm milk (dairy or non-dairy)
- 2 tablespoons Vegetable oil
- 300 grams Ground pork
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Sesame oil
- 2 stalks Green onions, chopped
- 1 medium Carrot, finely grated
- to taste Salt and pepper
Instructions
In a large bowl, combine the gluten-free flour, xanthan gum, instant yeast, sugar, baking powder, and salt.
Gradually mix in the warm milk and vegetable oil. Stir until a sticky dough forms.
Knead the dough lightly for a few minutes until smooth. Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the pork filling. In a skillet over medium heat, cook the ground pork until browned, stirring frequently.
Add the minced ginger and garlic to the pork and cook for another minute until fragrant.
Stir in the gluten-free soy sauce and sesame oil. Mix well to coat the pork evenly.
Add the chopped green onions and grated carrot, cooking for another 2-3 minutes until the vegetables are softened. Season with salt and pepper to taste.
Remove the pork mixture from heat and let it cool slightly.
Once the dough has risen, punch it down and divide it into 8 equal parts.
Flatten each piece of dough into a circle about 4 inches in diameter.
Place a spoonful of the pork mixture in the middle of each circle of dough, then gather the edges and pinch them together to seal the filling inside.
Place each bun on a square of parchment paper and arrange them in a steamer basket.
Steam the buns over boiling water for 12-15 minutes until they are cooked through and fluffy.
Carefully remove the buns from the steamer and serve warm.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 5125 mg | 223% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 39.0 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 412 mg | 32% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 959 mg | 20% | |
*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.
