Gluten-Free Char Siu Bao (BBQ Pork Buns)

Instructions

1. 1In a medium bowl, combine the 1 cup of diced Char Siu (BBQ Pork) with the 2 tablespoons Hoisin Sauce, 1 tablespoon Soy Sauce, 1 teaspoon Cornstarch, and 2 tablespoons Water. Stir everything together until the Char Siu is evenly coated. Set this bowl aside.
2. 2In a large bowl, whisk together the 1 cup Rice Flour, 1/2 cup Potato Starch, 1/4 cup Tapioca Starch, 2 tablespoons Sugar, and 1 teaspoon Instant Yeast. Make sure these dry ingredients are well combined.
3. 3Gradually pour the 3/4 cup Warm Water into the dry ingredients while mixing with a spoon or your hands until a shaggy dough starts to form. Add the 1 tablespoon Vegetable Oil and continue to mix and knead the dough in the bowl for about 5 minutes, or until it becomes smooth and elastic.
4. 4Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot for 30 minutes to allow the dough to rise and become puffy.
5. 5Lightly flour a clean surface with a little extra rice flour if needed, then divide the risen dough into 8 equal portions. Take one portion of dough, flatten it into a small disc in your palm, and place about 2 tablespoons of the prepared Char Siu filling into the center. Carefully gather the edges of the dough up and over the filling, pinching them together securely to seal the bun.
6. 6Prepare your steamer. If using a bamboo steamer, line it with parchment paper. If using a metal steamer basket, ensure it is also lined with parchment paper. Place the 8 sealed buns onto the prepared parchment paper, leaving a little space between each bun.
7. 7Place the steamer basket over a pot or wok with about 2.54-5.08 cm of simmering water. Ensure the water level is below the bottom of the steamer basket. Cover the steamer tightly and steam the buns over medium heat for 20-25 minutes. The buns are ready when they look visibly puffed up and feel firm to the touch.

Related Guides