Gluten-Free Steamed Pork Baos
Savor the irresistible delight of **Gluten-Free Steamed Pork Baos**, a delicious twist on a classic comfort food made accessible for gluten-free eaters! These soft, fluffy buns are crafted with a gluten-free all-purpose flour blend and tapioca starch, yielding a tender, slightly chewy texture that perfectly complements the juicy, umami-rich pork filling. Seasoned with gluten-free soy sauce, sesame oil, ginger, and garlic, the filling bursts with savory flavors in every bite. The bao dough is gently steamed to pillowy perfection, creating a warm, satisfying treat that’s perfect for dinner, snacks, or serving at gatherings. With just an hour of prep, these homemade gluten-free pork buns will rival your favorite dim sum restaurant, making them a must-try for anyone seeking a classic Asian dish with a gluten-free twist.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour blend
- 50 grams Tapioca starch
- 7 grams Instant yeast
- 2 tablespoons Granulated sugar
- 250 milliliters Warm water
- 2 tablespoons Neutral oil (e.g., vegetable or sunflower oil)
- 300 grams Ground pork
- 2 tablespoons Gluten-free soy sauce or tamari
- 1 teaspoon Sesame oil
- 1 teaspoon Grated ginger
- 2 cloves Minced garlic
- 2 stalks Green onions (sliced thin)
- 1 teaspoon Cornstarch
- 2 teaspoons Water (to mix with cornstarch)
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, tapioca starch, instant yeast, granulated sugar, and baking powder.
Gradually add warm water to the dry ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
Add the neutral oil and knead the dough gently for 5-7 minutes until it becomes smooth and pliable. If necessary, sprinkle a little more tapioca starch to prevent sticking.
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 45 minutes or until it doubles in size.
While the dough is rising, prepare the filling. In a skillet over medium heat, cook the ground pork until browned and fully cooked, breaking it apart with a spatula as it cooks.
Add the gluten-free soy sauce or tamari, sesame oil, grated ginger, minced garlic, and green onions to the skillet. Stir and cook for another 2-3 minutes to combine flavors.
In a small bowl, mix the cornstarch and water to create a slurry. Add this to the skillet and stir until the mixture thickens slightly. Set aside to cool.
Once the dough has risen, punch it down gently and divide it into 8 equal portions.
Roll each portion into a ball, then flatten it into a small, round disk about 4 inches in diameter.
Place 1-2 tablespoons of the pork filling in the center of each disk. Bring the edges of the dough together, pleating as you seal to form a bun.
Place each filled bun on a small piece of parchment paper to prevent sticking during steaming.
Arrange the buns in a steamer basket, leaving some space between them to allow for expansion during cooking.
Steam the buns over boiling water for 15-20 minutes, keeping the lid tightly closed to ensure even cooking.
Carefully remove the steamed buns from the basket and allow them to cool slightly before serving.
Serve warm and enjoy your gluten-free steamed pork baos!
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 347.2 g | 126% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 27.5 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 297 mg | 6% | |
*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.
