Gluten Free stuffed Bao Buns

Gluten free Stuffed Bao Buns

This was a great fakeaway to make for a Saturday evening. We had it with crispy seaweed and pickled vegetables.

Ingredients needed for Bao Bun Dough

To activate the yeast:

5g instant yeast

1 tsp of sugar

1 Tbsp warm water (not hot)

Dry ingredients for the dough:

88g corn flour

43g potato starch

45g glutinous rice flour

50g rice flour

1 tsp baking powder

1/4 tsp salt

30g sugar

Wet ingredients for dough:

130ml warm water

30ml cooking oil

Ingredients for the filling:

250 grams of beef or pork mince

1tbsp of oil

2 shallots diced

0.5 Tbsp of Chinese five spice

1Tbsp of Hoisin sauce

1 Tbsp. of Tamari sauce

1 Tbsp. of sweet chilli

1 Inch of fresh ginger finely diced

2tbsp of brown sugar

1tbsp of sesame oil

ground black pepper to taste

Method for the Bao Bun Dough

The first thing you will need to do is activate the yeast. You do this by putting the yeast, 2tsp of sugar and 2Tbsp of warm water in a bowl mix together and leave for 10 minutes. the yeast should have be foamy and bubbly.

Whilst you are waiting for the yeast to activate stir all the dry ingredients in a large bowl to mix them up. then add the water oil and yeast mix and stir to roughly mix. Then knead the dough in the bowl. The dough should moist and a bit wet but not sticky to your fingers. If the dough feels dry add a bit of liquid. The dough doesn’t have any elasticity it feel a bit like playdough. Once the dough is ready cover and put in a warm place. I put mine in the airing cupboard for over an hour.

When the dough has doubled in size it is ready to start shaping into the buns. Split the mixture into 8 equal size pieces.

Roll out one piece at a time into a circle, place the filling in the middle of the dough and seal. Then roll into a ball.

Once this is done for all 8, place in a warm cupboard for 20 minutes. Once risen, steam four at a time for 8 minutes in a steamer.

Method for filling:

Add the oil to the frying pan on a medium heat and add the diced shallots and ginger, cook until translucent.

Once the shallots and ginger are translucent add the beef mince at cook for 7 minutes until mince is brown.

Once the mince is brown add all other ingredients and cook for a further five minutes and leave to cool.