Japanese · Lunch
Pork Steamed Buns
Steamed buns with a gluten-free rice and tapioca flour dough wrapped around braised pork shoulder simmered in tamari, ginger, and five-spice. The filling is glazed sticky with hoisin sauce and scallion, then sealed into pillowy white dough and steamed until the wrapper turns glossy and tender.
$5
35 minsPrep
40 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
476Calories
26.8gProtein
13.2gFat
67.8gCarbs
15.5gSugar
3.1gFiber
2480mgSodium
74mgChol
4.2gSat Fat
560mgPotassium
88mgCalcium
3.1mgIron
0.8mcgVitamin B12
3.5mgVitamin C
Goes well with
Light Lager Beer
local
Jasmine Tea
international
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Dice pork shoulder into small cubes; combine with tamari, minced ginger, five-spice, and scallion whites in a bowl.
2
Marinate
Cover and refrigerate 60 minutes until the pork absorbs the tamari and spices.
3
Braise
Simmer the marinated pork and liquid over medium-low heat with 1/4 cup water for 15 minutes until tender and sauce reduces to a thick coating.
4
Cool
Spread pork filling on a plate and rest 10 minutes until firm enough to wrap without tearing the dough.
5
Whisk
Combine rice flour, tapioca starch, xanthan gum, baking powder, sugar, and salt in a bowl.
6
Knead
Add warm water and oil to dry mix; knead 3 minutes until smooth, slightly sticky dough forms and holds together.
7
Rest
Cover dough and let sit 15 minutes so tapioca hydrates and dough becomes easier to handle.
8
Build
Divide dough into 3 pieces, flatten each, spoon filling into center, pleat edges closed, and pinch firmly to seal.
9
Steam
Place buns on parchment in steamer basket over boiling water; steam on high heat 12 minutes until wrapper turns translucent and glossy.
10
Plate
Transfer buns to plate, scatter reserved scallion greens over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pork shoulder
- 2/3 cup160ml tamari
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp chinese five-spice
- 2 tsp2 tsp ginger, fresh
- 22 scallion, white and green separated
- 2 tsp2 tsp honey
- 1 cup130g rice flour
- 1/2 cup60g tapioca starch
- 1/2 tsp1/2 tsp xanthan gum
- 1 tsp1 tsp baking powder
- 1/2 cup120ml warm water
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable oil
