Description

These Gluten-Free Bao Buns are soft, pillowy steamed buns filled with a savory pork or mushroom filling. Made entirely without gluten, they’re a perfect allergy-friendly take on a traditional Chinese street food favorite. Delicious, comforting, and easier than you think!

Ingredients

For the Dough:

2 1/4 cups gluten-free flour (plus more for dusting)
1 1/2 tsp active dry yeast
1 1/2 tsp granulated sugar
1 cup warm water
1/4 tsp baking soda
1 tsp salt

For the Filling:

1 cup ground pork (or finely chopped mushrooms for vegetarian)
1/4 cup diced napa cabbage
1/4 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

. Make the Dough (First Proof):

In a large bowl, combine warm water, yeast, and sugar. Stir and let sit for 10–15 minutes until frothy.
Gradually stir in gluten-free flour, salt, and baking soda. Mix until combined.
Knead on a lightly floured surface until smooth and elastic.
Form dough into a ball, return to the bowl, cover with a towel, and proof for 1 hour or overnight in the fridge.

2. Make the Filling:

In a skillet, heat sesame oil over medium.
Add cabbage, carrots, garlic, and ginger. Sauté for 3–4 minutes.
Add ground pork (or mushrooms) and cook until done (about 10 minutes).
Stir in soy sauce and vinegar. Taste and adjust seasoning. Cool completely before stuffing.

3. Shape and Fill the Bao:

After dough has doubled, roll into a log and divide into 12–14 pieces.
Roll each piece into a ⅛-inch thick disc.
Add a spoonful of filling to the center. Pleat and pinch dough around the filling to seal. Avoid overstuffing.

4. Steam:

Place buns on parchment paper in a steamer basket.
Steam over boiling water for 10–12 minutes. Do not open the lid during steaming.
Let rest for 5 minutes before serving.

Notes

For a vegetarian version, substitute mushrooms for the pork.
Keep unused dough covered to prevent drying out.
Freeze extra buns before steaming and steam directly from frozen for easy future meals.