Gluten-Free Bao Buns

Gluten-Free Bao Buns

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 10 servings Category: Other Recipes Cuisine: Asian Diet: Gluten-Free

Ingredients

  • 2 ¼ cups gluten-free flour (plus more for dusting)
  • 1 ½ tsp active dry yeast
  • 1 ½ tsp granulated sugar
  • 1 cup warm water
  • ¼ tsp baking soda
  • 1 tsp salt
  • 1 cup ground pork (or mushroom for meat-free filling)
  • ¼ cup diced napa cabbage
  • ¼ cup thinly sliced carrot
  • 2 cloves garlic (minced)
  • 1 tbsp ginger (minced)
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp sesame seeds (optional, for garnish)
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Instructions

  1. Combine yeast and sugar with warm water; let sit 5 minutes until bubbly.
  2. Mix flour, baking soda, and salt in a bowl. Make a well and stir in yeast water until a shaggy dough forms.
  3. Knead the dough for 5 to 7 minutes until elastic; let it proof covered in a warm spot for 45 to 60 minutes.
  4. For the filling, heat sesame oil, and sauté garlic and ginger until fragrant.
  5. Add ground pork or mushrooms and cook until browned. Stir in soy sauce, rice vinegar, napa cabbage, and carrot, and cook until veggies soften.
  6. Cool the filling slightly before stuffing into dough.
  7. Punch down the dough, divide into 10-12 pieces, and roll into balls.
  8. Flatten each ball, fill with a teaspoon of filling, and seal the edges.
  9. Steam the buns for 10 to 12 minutes until fluffy. Let rest in the steamer for 2 minutes before serving.

Notes

  1. For vegan options, use mushrooms or tofu. You can also refrigerate the dough overnight.