Description
These Fluffy Meat Buns are a delicious gluten-free treat featuring a soft, airy dough filled with a savory ground pork or chicken mixture. Steamed to perfection, these buns are tender, flavorful, and perfect for a comforting snack or meal.
Ingredients
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 gluten-free flour blend, instant yeast, and salt. Gradually pour in warm water while stirring until a sticky dough forms.
- Kneading Dough: Transfer the sticky dough onto 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 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 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, ensuring 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; around 105°F (40°C) is ideal.
- Do not skip kneading; it helps develop the dough’s elasticity even in gluten-free blends.
- If using active dry yeast, proof it first by dissolving in warm water with a pinch of sugar for 5-10 minutes before mixing with dry ingredients.
- These buns are best served immediately but can be stored in an airtight container and gently reheated by steaming.
- For a vegan version, substitute ground meat with plant-based protein and use tamari or soy sauce accordingly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breads & Doughs
- Method: Steaming
- Cuisine: Asian