Gluten-Free Steamed Bao Buns with Savory Pork Filling
Delight in the pillowy perfection of **Gluten-Free Steamed Bao Buns with Savory Pork Filling**, a delicious twist on a classic favorite tailored for those with gluten sensitivities. These tender buns are crafted from a unique blend of gluten-free all-purpose flour, tapioca starch, and creamy coconut milk, creating a soft, airy texture without compromising flavor. The savory pork filling, infused with garlic, ginger, gluten-free soy sauce, and sesame oil, offers a rich, umami-packed experience in every bite. Ideal for a family dinner or a special gathering, this recipe combines traditional steamed bun techniques with dietary inclusivity, making it a must-try for food enthusiasts seeking authentic gluten-free delicacies. Serve them warm straight from the steamer and watch them disappear!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 0.5 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 0.75 cup Warm water
- 0.5 cup Unsweetened coconut milk
- 2 tablespoons Neutral oil (such as avocado or sunflower oil)
- 2 tablespoons Gluten-free soy sauce (tamari)
- 0.5 pound Ground pork
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 0.25 cup Chopped green onions
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 0.5 teaspoon Salt
- 10 pieces Parchment paper squares
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, xanthan gum, and sugar.
Dissolve the instant yeast in the warm water. Let it stand for 5 minutes until slightly frothy.
Add the yeast mixture, coconut milk, and neutral oil to the dry ingredients. Stir until the dough begins to come together.
Knead the dough gently for about 3-4 minutes. If the dough feels sticky, add 1-2 tablespoons of flour as needed. Cover the dough with a damp cloth and let it rise for 1 hour in a warm place.
While the dough is rising, prepare the pork filling. In a skillet over medium heat, cook the ground pork until no longer pink, breaking it apart with a spoon.
Add minced garlic, grated ginger, and green onions to the cooked pork. Stir and cook for 1-2 minutes.
Stir in the gluten-free soy sauce, rice vinegar, sesame oil, white pepper, and salt. Cook for another 2 minutes until the liquid has mostly evaporated. Remove from heat and let cool.
Once the dough has doubled in size, gently punch it down and transfer it to a lightly floured surface. Divide the dough into 10 equal portions.
Roll each portion into a ball and flatten it into a 4-inch circle. Place about 1 tablespoon of the pork filling in the center of each circle.
Carefully gather the edges of the dough and pinch them together to seal the filling into the bun. Place each bun seam-side down on a parchment paper square.
Arrange the buns in a steamer basket, leaving space between them to rise. Let them rest for 15 minutes.
Bring a pot of water to a boil and place the steamer basket over the pot. Steam the buns for 12-15 minutes until puffy and cooked through.
Serve the steamed bao buns warm and enjoy!
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 32.0 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 391 mg | 8% | |
*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.
