Print

Gluten-Free Steamed Chinese Meat Buns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

These Gluten Free Steamed Chinese Meat Buns are soft, fluffy, and filled with a flavorful mixture of ground pork, ginger, cabbage, and tamari sauce. Using gluten free bread flour and a gentle steaming method, these buns are a delicious and tender alternative to traditional wheat-based bao buns, perfect for anyone seeking a gluten free savory snack or appetizer.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Total Time: 37 minutes (plus 45 minutes rising and 30 minutes proofing time)
  • Yield: 16 buns
  • Category: Appetizer
  • Method: Steaming
  • Cuisine: Chinese
  • Diet: Gluten Free

Ingredients

Dough

  • 3 1/2 cups gluten free bread flour (plus more for sprinkling)
  • 1 2/3 teaspoons instant yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons neutral oil (canola, vegetable, or grapeseed)
  • 1 1/8 cups warm milk

Filling

  • 3 tablespoons minced fresh ginger
  • 3 tablespoons tamari or gluten free soy sauce (plus more for serving)
  • 1 tablespoon granulated sugar
  • 2 tablespoons mirin (rice cooking wine)
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons neutral oil (canola, vegetable, or grapeseed)
  • 1 teaspoon freshly ground black pepper
  • 1 pound lean ground pork
  • 1/2 cup shredded cabbage (with shredded carrots mixed in)

For serving (optional)

  • Chopped scallions

Instructions

  1. Prepare the steamer: Line the bottom of a metal or bamboo steamer basket with parchment paper and set aside.
  2. Make the dough: In the bowl of a stand mixer fitted with the bread hook, whisk together the gluten free bread flour, instant yeast, and sugar. Add baking powder and salt and whisk again. Pour in the oil and warm milk, mixing on low speed until combined. Increase mixer speed to medium and knead for about 5 minutes until dough is sticky but smooth and somewhat stretchy. Scrape sides of the bowl with an oiled silicone spatula.
  3. Proof the dough: Transfer dough to a lightly oiled bowl or proofing bucket, cover with oiled plastic wrap, and place in a warm draft-free area to rise for about 45 minutes until the dough increases to about 150% of its original size. Then refrigerate covered for 10 minutes to chill and firm up the dough for easier handling.
  4. Prepare the filling: In a medium bowl, whisk together minced ginger, tamari, sugar, mirin, toasted sesame oil, neutral oil, and black pepper. In a large bowl, combine the ground pork and shredded cabbage, then add the ginger sauce mixture. Mix evenly and chill in the refrigerator.
  5. Shape the buns: Remove chilled dough onto a lightly floured surface, shape into a smooth ball, then divide into 16 equal pieces. Keep pieces covered except the one you are working on. Roll the dough piece between palms into a ball, then flatten into a disk about 4 inches in diameter, keeping the center thicker than the edges.
  6. Fill and seal the buns: Place about 1 1/2 tablespoons of chilled filling into the center of the dough disk. Gather dough edges up and over the filling like an accordion, pleating and twisting the top to seal the bun. Place each bun on the parchment-lined steamer about 1 1/2 inches apart. Cover and let rise for 30 minutes to allow to swell slightly.
  7. Steam the buns: Place the covered steamer basket over simmering water on the stovetop, ensuring water does not touch the bottom of the basket. Steam over high heat for 8 minutes, replenishing water as needed. After steaming, turn off heat and let the buns sit covered for 2–4 minutes to finish cooking and become fluffy but firm.
  8. Serve: Garnish with chopped scallions if desired, and serve warm with additional tamari or gluten free soy sauce on the side.

Notes

  • Use gluten free bread flour for best texture; if unavailable, pastry flour can be used but dough will be less elastic and rise less.
  • Make sure to keep the dough pieces covered with a moist towel during shaping to prevent drying out.
  • Do not let water touch the steamer basket when steaming to prevent soggy buns.
  • These buns are best enjoyed warm and fresh but can be refrigerated and gently reheated by steaming again.
  • Adjust the sweetness and saltiness of the filling to taste if desired.

Find it online: https://cheftinaskitchen.com/gluten-free-steamed-chinese-meat-buns-recipe/