Pork Buns with Rice Flour
These meat buns are made with rice flour. Many variations of the fillings are possible. Choose gluten-free ingredients to make the entire recipe gluten-free.
For the filling
|⅔ (100g)||onion, diced (about ⅔ cup)|
|3.5oz/100g||shiitake mushrooms, diced (about 1 cup)|
|¼ (15oz/425g) can||corn kernels (about ½ cup)|
|1½ teaspoons (8g)||ginger, minced|
|1 teaspoon (6ml)||soy sauce|
|1 teaspoon (6g)||chicken bouillon|
|2⅓ teaspoons (8g)||rice flour|
For the dough
|1¾ cups (300g)||rice flour|
|2⅓ tablespoons (30g)||sugar|
|1 tablespoon (12g)||baking powder|
|⅓ teaspoon (2g)||salt|
|2½ tablespoons (35ml)||vegetable oil|
|1 cup (210 ml)||water|
Combine all the ingredients for the filling in a large bowl. Mix well.
In a steamer, bring the water to a boil over high heat.
To make the dough, combine rice flour, sugar, baking powder, and salt in a medium bowl.
Add oil and knead the dough. Slowly add water, adjusting the amount to reach a desired firmness. Add more rice flour if too sticky.
Form the dough into a ball. Divide the ball into 12 equal pieces.
Stretch each piece into a circle approximately 4 inches (10cm) in diameter, rolling from the center to the edges so that the center is thicker than the edges. Spoon the filling in the center, and close tightly on top. Tuck in the seam. Use steamed bun molds, if available.
Steam the buns for 20-30 minutes, or until the buns form a smooth skin. Serve immediately.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.