June 3, 2024
Gluten Free Chinese BBQ Pork Buns
Prep time:
1 hour
Cook time:
45 min
Total time:
2 hours or overnight
Gluten Free Chinese BBQ Pork Buns
Get ready to embark on a gluten-free adventure with our Gluten Free Baked Chinese BBQ Pork Buns or (Char Siu Buns), made with Hand + Heart Gluten Free Sweet Dough Mix. These buns are a game-changer, offering the delectable flavors of char siu buns gluten free!
Sink your teeth into these soft, pillowy buns, each bite revealing a succulent filling of savory Cha Siu pork. Slow roasted tender, sweet and savory pork glazed with sweet sauce, it’s the perfect filling for these gluten free buns. The magic happens with the Hand + Heart Gluten-Free Sweet Dough Mix, ensuring that gluten free doesn’t mean compromising on taste or texture. With the ease of this mix, crafting these buns becomes a breeze! Turn your kitchen into a haven of irresistible aromas and mouthwatering flavors inspired by Southeast Asia that will surely spoil your family.
Whether you’re a seasoned chef or a home cook looking to impress, our Gluten Free Cha Siu Buns with Hand + Heart Gluten Free Sweet Dough Mix promise an unforgettable experience. Say goodbye to gluten concerns without sacrificing the joy of indulging in these classic Asian-inspired buns. Get ready to savor every gluten free bite, one Cha Siu Bun at a time!
Gluten Free Chinese BBQ Pork Buns
Prep time:
1 hour
Cook time:
45 min
Total time:
2 hours or overnight
Yield:
16 buns
Author:
made by hand, from the heart
Ingredients
Make the Dough:
- 1 package of Hand + Heart Gluten Free Sweet Dough Mix
- 1 1/4 cups warm water (110ºF)
- 3/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- yeast packets (included with mix)DAIRY FREE OPTION: Use dairy free milk and butter and omit heavy cream.EGG FREE OPTION:
Mix 1/2 cup ground flaxseed with ½ cup warm water OR
Mix 2 TBSP psyllium husk powder with 1/2 cup waterLet the mixture sit for 5 minutes before adding to the dough mix.
Cha Siu Pork for bao:
- 1 pound pork tenderloin
- 3 tablespoons granulated sugar
- 2 teaspoons salt
- ½ teaspoon five spice powder
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- 1 tablespoon sherry wine
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon gluten-free hoisin sauce
- 3 cloves finely minced garlic
Bao filling:
- 2 tablespoon oil
- 1/2 cup shallots or red onion (finely chopped)
- 2 cups chopped cooked diced cha siu pork
- 1/4 teaspoon five spice powder
- 1 tablespoon sugar
- 1 1/2 tablespoon light soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 cup chicken stock
- 2 tablespoons cornstarch
Instructions
Make the Sweet Dough:
- In a bowl of a stand mixer fitted with a paddle attachment, add entire packet of H+H Gluten Free Sweet Dough mix and yeast packets. Whisk to combine.
- Add warmed water, melted butter and eggs in the bowl and mix with a spatula until the dry and wet ingredients are well incorporated.
- Beat on medium speed for 5 minutes, stopping mid way to scrape sides and bottom of the bowl. Dough will be sticky but smooth.
- Transfer dough into a lightly oiled medium bowl and cover with a plastic wrap. Place in the refrigerator for at least 4 hours or overnight so dough stiffens and it is easier to handle.
Make the Cha Siu Pork filling:
- Marinate the Pork: Mix all the marinate ingredients inside a large zip bag and marinate for 2 hours or overnight.
- Line a medium baking with parchment paper. Remove excess marinate on the pork and add the pork into the center of the pan. Bake at 425°F for 30 – 40 min flipping midway until pork juice is clear.
- For the Bao Filling: In a small bowl, mix all the sauces except the chicken broth or water and cornstarch and seasonings and set aside. In a separate small bowl, mix the water and cornstarch, set aside.
- In a small sauce pan, sauté onions in oil and cook until translucent. Add the chopped cha siu pork and add the sauce mixture to the pan. Sauté for about 30 seconds. Add the cornstarch mixture and stir until thickened.
- Store in a container with lid until room it cools complete and place in the fridge for a few hours or overnight. This will thicken the sauce and makes it easier to handle when filling the dough.
Shape and fill the bao:
- Line 2 baking pans with parchment paper, set aside.
- Remove the dough from the refrigerator and place on a lightly floured counter or silicone rolling mat.
- Form the dough into a log and divide into 16 equal parts. Form into a ball and flatten to about 4 inch disc. Add about 1.5 -2 tablespoons of filling in the center. Close the dough by pinching the edges together. Form into a ball and smooth in a floured surface.
- Place seam side down into a baking pan 2” apart.
- Cover with plastic wrap and place in warm area and let rise for 45 minutes.
Bake the bao:
- In a small bowl, combine the egg and water and whisk whisk with a fork until well blended. Brush buns with egg wash.
- Bake buns at 375° for 18-20 minutes until golden brown.
keywords: gluten free cha siu buns
