Gluten-Free Toasted Siopao
Discover the irresistible charm of Gluten-Free Toasted Siopao, a unique twist on the classic Filipino steamed bun that's perfect for those with gluten sensitivities. This recipe features a soft, flavorful dough made from gluten-free all-purpose flour, paired with a savory filling of shredded chicken or pork cooked in a rich blend of oyster sauce and gluten-free soy sauce, with the option to include hard-boiled eggs for added texture. The buns are pan-toasted to golden perfection, creating a delightful contrast between a crisp exterior and a tender, juicy interior. Ideal as a snack or appetizer, these handheld treats are easily customizable with vegetarian options and dairy-free adjustments. Enjoy them warm with a zesty dipping sauce for an unforgettable gluten-free delight that's both comforting and satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if not included in the gluten-free flour blend)
- 2 teaspoons Baking powder
- 0.25 cup Sugar
- 2 teaspoons Instant yeast
- 0.75 cup Warm milk (dairy or non-dairy for lactose-free option)
- 0.33 cup Warm water
- 3 tablespoons Neutral oil (e.g., vegetable or canola oil)
- 1 pinch Pinch of salt
- 1 cup Cooked chicken or pork, shredded (or plant-based alternative for vegetarian/vegan version)
- 2 tablespoons Oyster sauce (or gluten-free alternative)
- 1 tablespoon Gluten-free soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 2 eggs Hard-boiled eggs, quartered (optional)
- 1 tablespoon Neutral oil (for cooking the filling)
Instructions
Prepare the dough: In a large mixing bowl, combine the gluten-free flour blend, xanthan gum (if needed), baking powder, sugar, yeast, and a pinch of salt.
Gradually add the warm milk, warm water, and oil to the dry ingredients. Mix until a soft dough forms. Knead lightly for 2-3 minutes. Cover with a damp kitchen towel and let rest for 15 minutes.
Prepare the filling: Heat 1 tablespoon of neutral oil in a skillet over medium heat. Sauté the onion and garlic until fragrant and soft, about 2-3 minutes.
Add the shredded chicken or pork to the skillet. Mix in the oyster sauce and gluten-free soy sauce. Stir well to coat the meat evenly.
In a small bowl, mix the cornstarch and cold water to create a slurry. Add this slurry to the filling mixture and cook until the sauce thickens, about 2 minutes. Let the filling cool.
Assemble the siopao: Divide the dough into 8 equal portions. Flatten each portion into a small circle. Place a spoonful of the filling in the center, and add a quarter of a hard-boiled egg (if using). Seal the edges of the dough to encase the filling completely, forming a bun shape.
To toast: Heat a non-stick skillet over low-medium heat. Lightly grease the skillet and place the buns, seam-side down, into the pan. Cover and cook for 8-10 minutes, flipping halfway, until golden brown on both sides.
Serve: Allow the toasted siopao to cool slightly before serving. Enjoy warm with your favorite dipping sauce, such as spiced vinegar or a gluten-free hoisin sauce.
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 406.6 g | 148% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 67.0 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 377 mg | 29% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1296 mg | 28% | |
*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.
