Description
Soft and fluffy gluten-free bao buns that are easy to make and perfect for any filling.
Ingredients
Scale
- 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)
Instructions
- Combine yeast and sugar with warm water; let sit 5 minutes until bubbly.
- Mix flour, baking soda, and salt in a bowl. Make a well and stir in yeast water until a shaggy dough forms.
- Knead the dough for 5 to 7 minutes until elastic; let it proof covered in a warm spot for 45 to 60 minutes.
- For the filling, heat sesame oil, and sauté garlic and ginger until fragrant.
- Add ground pork or mushrooms and cook until browned. Stir in soy sauce, rice vinegar, napa cabbage, and carrot, and cook until veggies soften.
- Cool the filling slightly before stuffing into dough.
- Punch down the dough, divide into 10-12 pieces, and roll into balls.
- Flatten each ball, fill with a teaspoon of filling, and seal the edges.
- Steam the buns for 10 to 12 minutes until fluffy. Let rest in the steamer for 2 minutes before serving.
Notes
For vegan options, use mushrooms or tofu. You can also refrigerate the dough overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: bao buns, gluten-free, steamed buns, Asian dishes, easy recipes