Gluten Free Chinese Pork Buns
Nov. 22nd, 2014 11:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fakenameThis is based off of a recipe found here, which seems to be based off of a Jamie Oliver recipe -
http://intolerantchef.blogspot.com/2014/02/steamed-chinese-pork-buns-char-siu-bao.html
To make the dough -
1 tin coconut milk (coconut cream works, but the texture wasn't great.)
2 tins of a GFree flour
(1 tin rice flour, 1 tin half potato starch, half glutinous / sweet rice flour, 1/4 tsp of guar gum)
2 TB Oil or Lard
Dough should be soft but hold together.
I let the dough sit for about an hour with 1/2 tsp of yeast to give more flavor to the dough.
When the filling is done -
Knead in 1 1/2 tsp baking powder, some sugar to taste (1 tsp would be close to an authentic amount), pinch of salt.
Gluten free Hoisin sauce
2 TB soy sauce
2 TB oyster sauce
1 - 2 TB siracha sauce
Taste. Add vinegar / sweetener of your choice until it tastes balanced. Garlic and ginger are really optional here, but they don't hurt (assume - 1 clove, 1/2 tsp grated ginger?)
Add: 1/2 tsp corn starch (because it is unpleasant to taste raw when you're balancing flavors.)
You want about a cup of meat of your choice, pre cooked. Heat 6 chopped scallions in a pan, add the meat when they are fragrant, and pour over the sauce. Let it bubble a little (if it's too thick, add a little water.) Set aside to cool.
Get your steamer ready, and 16 cupcake liners.
Cut the dough in 16 pieces, and pat it out into a shape about the size of the palm of your hand. Ideally, you want something thinner than your little finger. Add a heaped TB of filling and pinch the dough shut. Plop it in the cupcake liner. Steam for 10 - 15 minutes. They will be done when the bottom dough is fully steamed.
Filling options - something moist helps offset the slightly heavy dough. Shrimp, green onions, nappa cabbage? Shitake mushrooms, stirfried veggies, oyster sauce?
http://intolerantchef.blogspot.com/2014/02/steamed-chinese-pork-buns-char-siu-bao.html
To make the dough -
1 tin coconut milk (coconut cream works, but the texture wasn't great.)
2 tins of a GFree flour
(1 tin rice flour, 1 tin half potato starch, half glutinous / sweet rice flour, 1/4 tsp of guar gum)
2 TB Oil or Lard
Dough should be soft but hold together.
I let the dough sit for about an hour with 1/2 tsp of yeast to give more flavor to the dough.
When the filling is done -
Knead in 1 1/2 tsp baking powder, some sugar to taste (1 tsp would be close to an authentic amount), pinch of salt.
Gluten free Hoisin sauce
2 TB soy sauce
2 TB oyster sauce
1 - 2 TB siracha sauce
Taste. Add vinegar / sweetener of your choice until it tastes balanced. Garlic and ginger are really optional here, but they don't hurt (assume - 1 clove, 1/2 tsp grated ginger?)
Add: 1/2 tsp corn starch (because it is unpleasant to taste raw when you're balancing flavors.)
You want about a cup of meat of your choice, pre cooked. Heat 6 chopped scallions in a pan, add the meat when they are fragrant, and pour over the sauce. Let it bubble a little (if it's too thick, add a little water.) Set aside to cool.
Get your steamer ready, and 16 cupcake liners.
Cut the dough in 16 pieces, and pat it out into a shape about the size of the palm of your hand. Ideally, you want something thinner than your little finger. Add a heaped TB of filling and pinch the dough shut. Plop it in the cupcake liner. Steam for 10 - 15 minutes. They will be done when the bottom dough is fully steamed.
Filling options - something moist helps offset the slightly heavy dough. Shrimp, green onions, nappa cabbage? Shitake mushrooms, stirfried veggies, oyster sauce?