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Gluten-Free Steamed Meat Buns Recipe

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★★★★★

4.6 from 94 reviews

Discover the delight of homemade Gluten Free Bao with these fluffy, tender meat buns filled with savory ground pork or chicken. This recipe uses a gluten-free flour blend and is carefully crafted to deliver irresistibly soft steamed buns perfect for a comforting snack or meal. Whether you’re gluten-sensitive or simply seeking a delicious twist on traditional bao, these buns are remarkably easy to prepare and full of flavor.

Ingredients

Scale

Dough Ingredients

  • 2 cups Gluten-free flour blend (Avoid blends with xanthan gum unless specified.)
  • 2 teaspoons Instant yeast (If using active dry yeast, proof it first.)
  • 1 teaspoon Salt (Sea or kosher salt preferred.)
  • 1 cup Warm water (At a temperature suitable for yeast activation.)

Filling Ingredients

  • 1 pound Ground pork or chicken (Can substitute ground turkey or plant-based protein.)
  • 2 tablespoons Low-sodium soy sauce (Tamari for gluten-free alternative.)
  • 2 tablespoons Green onions (Chopped, chives can be substituted.)
  • 1 tablespoon Fresh ginger (Alternatively, ground ginger.)
  • 1 tablespoon Sesame oil (Olive oil as substitute.)

Instructions

  1. Dough Preparation: In a large mixing bowl, combine the gluten-free flour blend, instant yeast, and salt. Gradually pour in warm water while stirring until a sticky dough forms. Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and allow it to rise in a warm area for approximately 1 hour.
  2. Filling Preparation: In a medium bowl, mix together the ground pork or chicken with low-sodium soy sauce, chopped green onions, fresh ginger, and sesame oil. Stir well until all ingredients are fully combined and the mixture is evenly seasoned.
  3. Bun Shaping: Once the dough has risen, gently deflate it and divide into golf ball-sized portions. Roll each piece into a circle roughly 4 inches in diameter, preparing each to be filled.
  4. Filling and Sealing: Place about 1 tablespoon of the prepared meat filling in the center of each dough circle. Pinch the edges together firmly to completely seal the filling inside, forming a smooth bun shape.
  5. Steaming the Buns: Place each filled bun onto individual squares of parchment paper to prevent sticking, then arrange them spaced apart in a steamer basket. Steam over boiling water for 15 to 20 minutes until the buns are soft, fluffy, and cooked through.

Notes

  • Proof active dry yeast in warm water with a pinch of sugar if substituting for instant yeast.
  • Ensure the steamer has enough water throughout cooking to avoid burning the buns.
  • For a vegetarian version, substitute meat with firm tofu or plant-based crumbles.
  • Chilling dough slightly after the first rise can make shaping easier.
  • Use parchment paper pieces under each bun to prevent sticking to the steamer.

Keywords: Gluten free bao, steamed buns, meat buns, gluten free recipe, pork bao, chicken bao, Asian steamed buns

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