Description
These Fluffy Gluten-Free Meat Buns are a delicious and soft steamed bun recipe perfect for those avoiding gluten. Filled with a savory ground pork or chicken mixture seasoned with soy sauce, ginger, and green onions, these buns offer a flavorful, comforting bite. The gluten-free dough is easy to prepare, rises beautifully, and is steamed to achieve a fluffy, tender texture.
Ingredients
Scale
Dough
- 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 (temperature suitable for activating yeast)
Filling
- 1 pound Ground pork or chicken (can substitute with ground turkey or plant-based protein)
- 2 tablespoons Low-sodium soy sauce (tamari for gluten-free alternative)
- 2 tablespoons Green onions, chopped (chives as substitute)
- 1 tablespoon Fresh ginger (or ground ginger)
- 1 tablespoon Sesame oil (olive oil as substitute)
Instructions
- Dough Preparation: In a large mixing bowl, combine the gluten-free flour blend, instant yeast, and salt. Gradually pour in the warm water while stirring until a sticky dough forms.
- Kneading Dough: Transfer the sticky dough to a lightly floured surface and knead for about 5 minutes until the dough becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for approximately 1 hour until it doubles in size.
- Filling Preparation: In a medium bowl, mix the ground pork or chicken with low-sodium soy sauce, chopped green onions, ginger, and sesame oil until fully combined.
- Shaping Buns: Once the dough has risen, gently deflate it and divide it into golf ball-sized portions. Roll each piece into a 4-inch circle.
- Adding Filling and Sealing: Place about 1 tablespoon of the meat filling in the center of each dough circle. Pinch the edges tightly together to seal the buns completely.
- Preparing for Steaming: Place each filled bun on a small square of parchment paper and arrange them in a steamer, leaving enough space between buns for expansion.
- Steaming: Steam the buns for 15 to 20 minutes until they are soft, fluffy, and fully cooked through.
Notes
- Make sure the warm water is not too hot to avoid killing the yeast; about 105-110°F (40-43°C) is ideal.
- If you prefer a vegetarian alternative, substitute the meat with a plant-based protein or finely chopped mushrooms.
- You can use tamari or another gluten-free soy sauce to keep the recipe gluten-free.
- Parchment paper beneath buns prevents sticking during steaming.
- For optimal fluffiness, do not overfill the buns; about 1 tablespoon of filling is sufficient.
- Ensure the steamer has enough water for the full steaming time and keep the lid tightly closed throughout cooking.
