Gluten-Free Steamed Buns (Baozi) with Char Siu Pork

Ingredients

• 1 1/2 cups Rice Flour
• 1/2 cup Tapioca Starch
• 1 teaspoon Gluten-Free Baking Powder
• 2 tablespoons Sugar
• 1 teaspoon Instant Yeast
• 3/4 cup Warm Water
• 1 tablespoon Vegetable Oil
• 1 pound Char Siu Pork (Gluten-Free)

Instructions

1. 1In a large bowl, combine the 1 1/2 cups Rice Flour, 1/2 cup Tapioca Starch, 1 teaspoon Gluten-Free Baking Powder, 2 tablespoons Sugar, and 1 teaspoon Instant Yeast. Whisk these dry ingredients together thoroughly until evenly mixed.
2. 2Gradually add the 3/4 cup Warm Water and 1 tablespoon Vegetable Oil to the dry ingredients in the bowl. Mix with a spoon or your hands until a shaggy dough forms, then gather it. Transfer the dough to a clean, un-floured surface and knead it for 5 minutes until it feels smooth and elastic.
3. 3Return the kneaded dough to the large bowl. Cover the bowl with a clean kitchen towel and place it in a warm spot to rest for 1 hour, or until the dough has visibly doubled in size. This resting period allows the yeast to activate and the dough to become light and fluffy.
4. 4While the dough is rising, prepare the 1 pound Char Siu Pork (Gluten-Free). Dice the pork into small, bite-sized pieces, aiming for approximately 1/2-inch cubes.
5. 5Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a clean surface and divide it into 6 equal portions. Roll each portion into a smooth ball.
6. 6Take one dough ball and flatten it into a circular shape, about 4 inches in diameter. Place a generous spoonful of the diced Char Siu Pork filling in the center of the flattened dough circle. Repeat this for all 6 dough balls.
7. 7Carefully gather the edges of the dough up and around the filling, bringing them together at the top. Pinch the edges firmly and completely to seal the bun, ensuring there are no gaps. Place each sealed bun on a small square of parchment paper.
8. 8Arrange the 6 buns, each on its parchment square, in a steamer basket. Ensure there is a little space between each bun so they do not stick together as they expand. Place the steamer basket over a large pot containing enough water to reach a simmer at 185-205°F (85-96°C) without touching the bottom of the basket. Bring the water to a simmer over medium-high heat.
9. 9Once the water is simmering, cover the steamer basket with a lid. Steam the buns for 15-20 minutes. The buns are done when they appear puffy, feel firm to the touch, and have significantly increased in size. Carefully remove the steamer basket and serve the Gluten-Free Steamed Buns hot.

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