Gluten-Free Steamed Bao Buns with Vegetable Filling
Elevate your homemade dim sum game with these Gluten-Free Steamed Bao Buns filled with a colorful and flavorful vegetable medley. This recipe is perfect for those seeking a gluten-free alternative to the traditional bao bun, using a combination of gluten-free all-purpose flour, tapioca starch, and xanthan gum for a soft, chewy texture. Each bun is delicately stuffed with a savory filling of carrots, bell peppers, shiitake mushrooms, and cabbage, seasoned with ginger, garlic, and tamari for an umami-packed bite. With a light steaming technique, the buns come out pillowy and tender, ideal for enjoying as a snack, appetizer, or alongside your favorite Asian-inspired dishes. Vegan-friendly and carefully crafted, this recipe ensures both dietary inclusivity and unmatched flavor for all!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Tapioca starch
- 2 teaspoons Xanthan gum
- 2 tablespoons Granulated sugar
- 1 teaspoon Instant yeast
- 0.75 cup Warm non-dairy milk (e.g., almond or oat milk)
- 0.25 cup Warm water
- 2 tablespoons Neutral-flavored oil (e.g., vegetable or avocado oil)
- 1 medium Carrot, finely julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Shiitake mushrooms, diced
- 1 cup Cabbage, shredded
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Tamari or gluten-free soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 teaspoons Water (for cornstarch slurry)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, sugar, and instant yeast.
In a separate bowl, mix warm non-dairy milk, warm water, and neutral-flavored oil. Slowly pour the wet mixture into the dry ingredients while stirring.
Using your hands, knead the dough for about 5 minutes or until it becomes smooth and slightly sticky. Cover with a damp kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.
While the dough is rising, prepare the vegetable filling. Heat a pan over medium heat and add a teaspoon of sesame oil.
Sauté the minced garlic and grated ginger for 1 minute until fragrant. Add the carrots, red bell pepper, shiitake mushrooms, and cabbage. Stir-fry for 5–7 minutes or until the vegetables are tender.
Add tamari or gluten-free soy sauce to the vegetables. Dissolve the cornstarch in 2 teaspoons of water to create a slurry, then pour it into the pan to thicken the mixture slightly. Remove from heat and let the filling cool.
Once the dough has risen, divide it into 8 equal portions. Roll each portion into a ball and flatten it into a 4-inch circle. Place a spoonful of the vegetable filling in the center and pinch the edges to seal the bun.
Place each bun on a small square of parchment paper to prevent sticking. Set aside and let the buns rest for 15 minutes.
Prepare a steamer and bring water to a boil. Arrange the buns in the steamer, leaving some space between them to expand. Cover and steam for 12–15 minutes over medium heat.
Carefully remove the buns from the steamer and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2154 mg | 94% | |
| Total Carbohydrate | 500.8 g | 182% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 49.8 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 498 mg | 38% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1350 mg | 29% | |
*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.
