Gluten-Free Steamed Pork Buns (Char Siu Bao)

Delight in the comforting flavors of **Gluten-Free Steamed Pork Buns (Char Siu Bao)**, a modern twist on a classic dim sum favorite. These light, fluffy buns are made with a carefully crafted gluten-free dough using a blend of all-purpose gluten-free flour and tapioca starch, ensuring a soft, chewy texture without compromise. Filled with tender, savory char siu pork coated in a rich, gluten-free soy and hoisin sauce, each bite delivers a perfect balance of sweet and salty umami goodness. This recipe features simple yet effective techniques, like kneading and steaming, to achieve a bakery-quality result at home. Perfectly portioned and naturally dairy-free, these buns are ideal for any gathering, snack, or meal. Serve them warm straight from the steamer for an authentic, gluten-free dim sum experience that will impress everyone at the table!

Nutriscore Rating: 62/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 12

Ingredients

• 320 grams Gluten-free all-purpose flour blend (with xanthan gum)
• 80 grams Tapioca starch
• 2 teaspoons Baking powder
• 2 teaspoons Instant yeast
• 3 tablespoons Granulated sugar
• 200 milliliters Warm water (about 110°F or 43°C)
• 2 tablespoons Olive oil or neutral cooking oil
• 250 grams Cooked char siu pork (diced)
• 2 tablespoons Gluten-free soy sauce (tamari)
• 1 tablespoon Hoisin sauce (gluten-free)
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 1 tablespoon Water (for slurry)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and baking powder. Mix well and set aside.

Step 2

In a separate small bowl, dissolve the instant yeast and 1 tablespoon of the sugar in the warm water. Let it sit for 5-10 minutes until frothy.

Step 3

Add the yeast mixture and olive oil to the flour mixture. Stir until a dough starts to form.

Step 4

Transfer the dough onto a clean surface dusted lightly with tapioca starch. Knead for about 5 minutes until the dough is smooth and elastic. If sticky, add a little more tapioca starch as needed.

Step 5

Place the dough back into the bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until it doubles in size.

Step 6

Meanwhile, prepare the filling. In a bowl, mix the diced char siu pork, gluten-free soy sauce (tamari), hoisin sauce, and sesame oil.

Step 7

In a small pan, combine the cornstarch and water to make a slurry. Heat the slurry over medium heat, stirring, until slightly thickened. Add the pork mixture and cook for 1-2 minutes until the sauce coats the pork. Remove from heat and let it cool.

Step 8

After the dough has risen, punch it down gently and divide it into 12 equal portions.

Step 9

Roll each portion into a ball and flatten into a 4-inch circle. Place about 1 tablespoon of the pork filling in the center of each circle.

Step 10

Gather the edges of the dough around the filling, pleating as needed to seal the bun. Pinch the top to fully close the bun, and place it seam-side down on a parchment square.

Step 11

Prepare a steamer with boiling water. Place the buns into the steamer basket, making sure they are spaced apart to allow for expansion. Steam the buns for 12-15 minutes, until they are fluffy and cooked through.

Step 12

Remove the buns from the steamer and let them cool slightly before serving. Enjoy warm!

Nutrition Facts

Serving size	(1009.5g)

Amount per serving	% Daily Value*
Calories	2782.7

Total Fat 94.9g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 150mg	0%
Sodium 4596.7mg	0%
Total Carbohydrate 402.6g	0%
Dietary Fiber 12.5g	0%
Total Sugars 69.4g
Protein 71.8g	0%

Vitamin D 0IU	0%
Calcium 108.2mg	0%
Iron 10.5mg	0%
Potassium 994.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 10.4%

Carbs: 58.5%