Gluten Free Steamed Chinese Meat Buns
Delightful homemade gluten-free steamed buns filled with seasoned pork and fresh ginger, perfect for cozy nights in or casual gatherings.
Ingredients
For the dough
- 3.5 cups gluten free bread flour (plus more for sprinkling)
- 1.67 teaspoons instant yeast
- 0.25 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 2 tablespoons neutral oil (like canola, vegetable, or grapeseed)
- 1.125 cups warm milk
For the filling
- 3 tablespoons minced fresh ginger
- 3 tablespoons tamari or gluten free soy sauce (plus more for serving)
- 1 tablespoon granulated sugar (for filling)
- 2 tablespoons mirin (rice cooking wine)
- 1 teaspoon toasted sesame oil
- 2 teaspoons neutral oil (like canola, vegetable, or grapeseed)
- 1 teaspoon freshly ground black pepper
- 1 pound lean ground pork
- 0.5 cups shredded cabbage (I used bagged shredded cabbage with carrots)
- to taste Chopped scallions (for serving, optional)
Instructions
Preparation
- Line the bottom of a steamer basket (metal or bamboo) with parchment paper, and set it aside.
- Make the bread dough by mixing together the gluten free bread flour, instant yeast, sugar, baking powder, salt, neutral oil, and warm milk until dough forms.
- Make the filling by combining minced ginger, tamari, sugar, mirin, sesame oil, black pepper, pork, and shredded cabbage in a bowl.
- Shape the buns by wrapping dough around a spoonful of filling and pinching closed.
Cooking
- Steam the buns for about 15-20 minutes, or until they puff up beautifully.
Notes
Let your dough rise for at least an hour for the best texture. You can swap the pork for chicken or tofu, and switch in some different vegetables too. It's important not to rush steaming; ensure the water is bubbling before adding buns to the steamer for the best results.