Cooking and Serving: 37 minutes | 16 buns
Ingredients
See recipe for ingredients
Description
Prep Time: 25 minutes | Cook Time: 12 minutes | Total Time: 37 minutes | Servings: 16 buns
Instructions
TIPS FOR SHAPING THESE BUNS
As a general concept, first pull of a small piece of dough and roll it into a.
tight ball. Then, flatten the ball of dough into a round about 4-inches in.
diameter using first the heel of your hand, and then a rolling pin (the smaller.
For best results, thin about a 1-inch border all around the shaped dough until.
it’s no more than 1/8-inch thick. The rest of the round of dough will remain a.
bit thicker so that the filling doesn’t leak. This ensures that the pleats.
you’re about to create aren’t too thick.
Then, place the shaped dough in the palm of one hand, fill, and begin to gather.
the ends of the dough together up and over the filling like an accordion, making.
your way around until the bun is sealed. Gently twist the raised center gently.
Four Chinese meat buns on a plate with chop sticks and soy sauce in a small bowl.
Chinese meat buns on a plate with chop sticks and soy sauce in a small bowl.
CAN I USE THE DOUGH TO MAKE GLUTEN FREE BAO?
Yes, I have, indeed, tried using this dough to make bao. It was really exciting.
and I’m going to make it a permanent part of my life. The bao I’m referring to.
here are folded, steamed dough buns, typically filled with crispy meat,.
scallions and cucumber. Unlike the closed steamed boa buns, these are open on.
one side, the filling added after they’ve steamed. I love them, they’re like.
little fluffy dough tacos.
perfecting my technique. If you already know what you’re doing making Chinese.
meat buns and you just needed me for the gluten free dough recipe, then don’t.
wait for me! I’ll catch up eventually and I will share if there’s interest.
Overhead view of gluten free bao buns in bamboo steamer.
view of gluten free bao buns in bamboo steamer.
STEAMED GLUTEN FREE CHINESE MEAT BUNS: INGREDIENTS AND SUBSTITUTIONS.
GLUTEN FREE DAIRY FREE CHINESE MEAT BUNS
If you make this recipe using my gluten free bread flour blend, dairy is.
GLUTEN FREE DAIRY FREE CHINESE MEAT BUNS
If you make this recipe using my gluten free bread flour blend, dairy is.
Notes
gluten free pastry flour
Light and fluffy steamed gluten free bao buns filled with a delightfully
gingery, salty beef mixture, whether you’re missing these buns because you know,
or you’ve never had them, you’re in for a treat. As my kids said when they first
tried them, “Oh, these are like gluten free potstickers
Overhead view of a white plate with 2 Chinese meat buns and soy sauce
view of a white plate with 2 Chinese meat buns and soy sauce
HOW TO STEAM THE BUNS PERFECTLY
I only steam these buns for 8 minutes, and then allow them to rest for about 2
minutes after steaming. You can’t peek during steaming (!) or you’ll let out the
I’ve tried steaming the buns for as long as instructed in the original recipe,
and found that they turned out tough. The purpose of steaming these buns rather
than baking them is to maintain moisture and provide indirect heat.
If you’re at all concerned that your buns might not be completely cooked in 8
minutes, I recommend allowing them to sit, still covered, off the heat for
longer. You won’t overcook them that way, and it should put your concerns to
I do have a bamboo steamer basket, but I have also made these with a metal
steamer. If you don’t have either a bamboo or metal steamer, you can try making
these buns in an oiled cast iron skillet.
Fill the skillet at least half way up the sides of the buns, cover, and simmer
until cooked through. It might be messy, but it should work—and create a bonus
browning on the bottom of the buns.
You can also boil these buns in simmering chicken stock or beef stock, depending
upon the meat you’ve chosen for your filling. I would make them smaller (about
half the size called for in the recipe) if you’re planning to serve them in
raw shaped Chinese meat buns in a steamer
shaped Chinese meat buns in a steamer
HOW TO SHAPE THE DOUGH FOR THESE GLUTEN FREE CHINESE MEAT BUNS
To shape the dough, the best way to imagine it is in this post. If you are sighted but don’t see the video, it can only be because
you’re using an ad blocker. Please turn it off both to see the video and because
that’s the only way I get paid at all for my work.
If you aren’t sighted or you’re less of a visual learner, I recommend you read
the recipe instructions all the way through at least once before beginning.
That’s the best way to understand the mechanics.
TIPS FOR SHAPING THESE BUNS
As a general concept, first pull of a small piece of dough and roll it into a
tight ball. Then, flatten the ball of dough into a round about 4-inches in
diameter using first the heel of your hand, and then a rolling pin (the smaller
For best results, thin about a 1-inch border all around the shaped dough until
it’s no more than 1/8-inch thick. The rest of the round of dough will remain a
bit thicker so that the filling doesn’t leak. This ensures that the pleats
you’re about to create aren’t too thick.
Then, place the shaped dough in the palm of one hand, fill, and begin to gather
the ends of the dough together up and over the filling like an accordion, making
your way around until the bun is sealed. Gently twist the raised center gently.
Four Chinese meat buns on a plate with chop sticks and soy sauce in a small bowl
Chinese meat buns on a plate with chop sticks and soy sauce in a small bowl
CAN I USE THE DOUGH TO MAKE GLUTEN FREE BAO?
Yes, I have, indeed, tried using this dough to make bao. It was really exciting
and I’m going to make it a permanent part of my life. The bao I’m referring to
here are folded, steamed dough buns, typically filled with crispy meat,
scallions and cucumber. Unlike the closed steamed boa buns, these are open on
one side, the filling added after they’ve steamed. I love them, they’re like
little fluffy dough tacos.
I can’t give you actual instructions yet, because I’m still learning and
perfecting my technique. If you already know what you’re doing making Chinese
meat buns and you just needed me for the gluten free dough recipe, then don’t
wait for me! I’ll catch up eventually and I will share if there’s interest.
Overhead view of gluten free bao buns in bamboo steamer
view of gluten free bao buns in bamboo steamer
STEAMED GLUTEN FREE CHINESE MEAT BUNS: INGREDIENTS AND SUBSTITUTIONS
GLUTEN FREE DAIRY FREE CHINESE MEAT BUNS
If you make this recipe using my gluten free bread flour blend, dairy is
details), you can use coconut milk powder in place of dairy milk powder. And in
place of the dairy milk in the dough, use your favorite unsweetened nondairy
ABOUT THE INSTANT YEAST IN THIS RECIPE FOR GF CHINESE MEAT BUNS
This gluten free bao buns recipe calls for instant yeast, which is also called
breadmaker or rapid-rise yeast. There is no substitute for yeast in a yeasted
In place of instant yeast, you can use active dry yeast, though. Simply multiply
the amount (get 6 1/4 grams of yeast. My scale isn’t sensitive to less than a whole gram,
but just add a bit more after you reach 6 grams.
Active dry yeast has a thicker coating around the yeast. You should soak it in
some milk in the recipe until it foams before adding it to the dough with the
GLUTEN FREE CHINESE MEAT BUNS RECIPE
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GLUTEN FREE STEAMED CHINESE MEAT BUNS
Prep Time: 25 minutes mins
Cook Time: 12 minutes mins
Rising time/chilling time: 1 hour hr
4 gluten free Chinese meat buns on white plate with chop sticks
gluten free Chinese meat buns on white plate with chop sticks
Soft, fluffy gluten free Chinese meat buns are steamed to pillowy perfection
after being shaped around super savory meat filling. Use the dough to make
gluten free bao buns, too!
* 3 ½ cups (490 g) gluten free bread flour
* 1 ⅔ teaspoons (5 g) instant yeast
* ¼ cup (50 g) granulated sugar
* 1 teaspoon baking powder
* ½ teaspoon (3 g) kosher salt
* 2 tablespoons (28 g) neutral oil, (like canola, vegetable, or grapeseed)
* 1 ⅛ cups (9 fluid ounces) warm milk, plus more if needed (11 to 11 1/2
ounces if using gluten free pastry flour in place of bread flour) (See Recipe
* 3 tablespoons minced fresh ginger, peel the ginger spoon, slice into coins, slice the coins into matchsticks, then mince
* 3 tablespoons tamari or gluten free soy sauce, plus more for serving
* 1 tablespoon (12 g) granulated sugar
* 2 tablespoons mirin, rice cooking wine
* 1 teaspoon (5 g) toasted sesame oil
* 2 teaspoons (9 g) neutral oil, (like canola, vegetable, or grapeseed)
* 1 teaspoon freshly ground black pepper
* 1 pound lean ground pork, chicken or beef (if you use nearly fat-free
ground meat, like ground chicken, add 2 more teaspoons vegetable oil to the
* ½ cup shredded cabbage, I used bagged shredded cabbage with shredded
* Chopped scallions, for serving (optional)
* Line the bottom of a steamer basket (metal or bamboo) with parchment paper,
MAKE THE BREAD DOUGH.
* In the bowl of a stand mixer fitted with the bread hook (or fitted with the
paddle attachment if using pastry flour in place of bread flour), place the
flour blend, yeast and sugar, and whisk to combine well.
* Add the baking powder and salt, and whisk to combine well. Add the oil and
milk, and mix on low speed with the dough hook (or paddle if using pastry
flour) until combined. If the dough seems at all dry, add another tablespoon
* Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The
dough will begin as a rough ball and become very sticky, but should be smooth
and somewhat stretchy (if using pastry flour, the dough will clump and begin
to come together in shards, more like play-doh).
* Spray a silicone spatula lightly with cooking oil spray, and scrape down the
* Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with
an oiled piece of plastic wrap (or the oiled top of your proofing bucket).
* Set it in a warm, draft-free location to rise for about 45 minutes or until
it is about 150% of its original size (if using pastry flour, the dough will
* Place the dough in the refrigerator, still covered tightly, to chill for
about 10 minutes. This will make it easier to handle.
* In a medium-size bowl, place the ginger, tamari, sugar, mirin, sesame oil,
vegetable oil, and pepper, and mix to combine well. Set the bowl aside.
* In a large bowl, place the ground meat and the cabbage, and mix to combine.
Add the ginger/soy sauce mixture to the large bowl of meat and cabbage, and
* Cover the bowl and place the mixture in the refrigerator to chill.
* Remove the dough from the refrigerator and turn it out onto a lightly floured
surface. Sprinkle lightly with additional flour, and shape into a smooth ball
(this will be much, much easier if you used bread flour).
* Divide the dough evenly into four separate pieces, then each piece into 4
equal pieces. Sprinkle all the pieces of dough lightly with flour, and cover
all but one with a moist tea towel so that they don’t dry out.
* Using well-floured hands, roll the exposed piece of dough into a round
between your palms. Place the dough back on the flat surface and press down
into a disk with the heel of your hand.
* Using well-floured fingers, flatten the dough into a round about 4-inches in
diameter, working from the inside out and leaving the center of the dough
much thicker than the edges.
* This will keep the filling from leaking out during steaming and keep the
pleats from being too bulky. Remove the chilled filling from the refrigerator
and place about 1 1/2 tablespoons of filling in the center of the shaped
* With well-floured hands, gather the ends of the dough together up and over
the filling like an accordion, making your way around until the bun is
sealed. Gently twist the raised center of the dough, and place the bun in the
bamboo steamer on the parchment.
* Repeat with the remaining dough and filling, placing the buns about 1
1/2-inches apart from one another. Cover the buns with the lid of the steamer
or a large piece of oiled plastic wrap and allow to rise for about 30 minutes
or just until the buns have begun to swell.
* Place the steamer, still covered, over just enough simmering water on the
stovetop that the water nearly touches the bottom of the steamer, but does
* Steam over high heat for 8 minutes, replenishing the steaming water as it
* Turn off the heat and allow the steamer to sit, covered, for another 2 to 4
minutes or until the buns are fluffy but relatively firm to the touch.
* Scatter a few chopped scallions on the top of each bun, and serve warm with a
side of tamari or gluten free soy sauce.
About the gf flour blend in this recipe.
1. About the gluten free bread flour blend called for in this recipe: I have a
whole post explaining all about my gluten free bread flour
questions regarding substitutions in that blend, how to create it, and how
to handle it, please click over.
2. If you’re already comfortable with my bread flour blend, here are the weight
measurements for making the 3 1/2 cups (490 grams) required for this bread
* 350 grams Better Batter original blend all purpose gluten free flour or my
better batter gluten free flour
* 88 grams whey protein isolate
* 52 grams Expandex modified tapioca starch
3. To use Pastry Flour
in place of gluten free bread you will need to make the following changes to
the recipe and instructions:
* In place of the 1 cup + 3 tablespoons (9 1/2 fluid ounces) warm milk, use
1 1/4 cups + 2 to 3 tablespoons (11 to 11 1/2 fluid ounces).
* As a pastry flour, you may use any of the following: Cup4Cup Gluten Free
Flour (the actual brand), my Mock Cup4Cup Gluten Free Flour
my Better Batter Pastry Flour Hack
In place of milk powder in the “mock” recipes, you can use coconut milk
powder if you need a dairy-free version.
* Dough made with one of the pastry flour blends will need to be handled
differently, and baked differently. It will be softer and not stretchy,
and more prone to tearing. Please handle it carefully.
Adapted from Yi Reservation
published on the blog in 2015. In 2020, video and some photos new; some text
Nutrition information is automatically calculated, so should only be used as an
One gluten free bao bun held [‘
gluten free bao bun held
Chinese Meat Buns four on a plate and one with a bite taken in chopsticks
Meat Buns four on a plate and one with a bite taken in chopsticks