Steamed Buns with Tofu & Cabbage (Gluten-Free)
These gluten-free (and nearly vegan*) steamed buns were inspired by Japanese week on the Great British Baking Show (even though they are perhaps more Chinese than Japanese!). This recipe was actually my first taste of steamed buns and they delivered!
Steamed buns are so fluffy and light. The steaming gives them a puffed bread texture, a bit firm but still soft and pillowy. We used the brilliant gluten-free bun recipe from GlutenFreeOnAShoestring — she also has a helpful vide on her site that shows the bun folding technique. Your technique does not have to be perfect or traditional – just make sure the bun is sealed and not overfilled.
The bun process takes time – we started ours about 3 hours before we wanted to sit down for dinner. There’s plenty of time in between but they do require a few different resting periods – the first proving; chilling in the fridge; and then a final proving before steaming.
We have only one small steamer so we used that plus a large pasta pot with an insta-pot metal steaming tray on the bottom and had two steamers going at once. Still, you may need to work in batches or steam up the remainder after dinner.
We happen to love tofu in our household, so we created a delicious filling from Asian flavors and marinated tofu and cabbage. You’ll end up with about double the filling (so enough for another batch of buns), which you can serve in a separate meal over rice, or halve the filling recipe shown here.
Your buns will need to steam over simmering water for 8 minutes on a full steam; then you’ll turn off the heat and leave covered for 3-4 additional minutes. This results in beautiful, pillowy buns.
Feel free to use different fillings based on what you love to eat. A sauced but not wet filling is best. Ideas are curries, marinated proteins or chutneys. The bun provides a super neutral canvas for whatever fillings you love.
Sixteen buns is probably the perfect amount for 4-6 servings. If you have buns leftover you can put them in the fridge for up to a day or two and re-warm to serve; or freeze and briefly steam to serve. They are best served immediately after steaming though!
We hope you love our vegan and gluten-free steamed buns! Find more recipes and inspiration here! (*Whey protein isolate may bother the most sensitive of dairy-free eaters; whey isolate is stripped of lactose – it is the milk protein without lactose)
Steamed Buns with Tofu and Cabbage
Equipment
- Steamer
Ingredients
Steamed Buns
- 350 g Better Batter gluten-free flour blend
- 88 g whey protein isolate
- 52 g Expandex modified tapioca starch
- 5 g instant yeast
- 50 g cane sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp canola oil (or vegetable)
- 1 cup & 3 tbsp unsweetened coconut or other non-dairy milk, warmed (in the carton, not can)
Filling
- 3 tbsp ginger, minced or from frozen
- 3 tbsp tamari
- 1 tbsp can sugar
- 2 tbsp mirin (rice wine for cooking)
- 1 tsp sesame oil
- 2 tsp canola oil
- few cracks fresh black pepper
- 1 package extra-firm or firm tofu (approximately 15.5 oz), drained and then diced
- 1/2 cup shredded and chopped cabbage or cabbage mix
Instructions
Make the Buns
- In the bowl of a stand mixer fitted with a dough hook, place your gluten-free flour, whey protein isolate, modified tapioca starch, yeast and sugar and whisk by hand until combined. Add the baking powder and salt and whisk again
- Add the oil and milk and mix on low speed until the dough comes together in a ball. You may have to scrape down the bowl and encourage the dough to come together
- Increase the mixer speed to medium and "kneed" on this speed for about 5 minutes
- Using a cooking sprayed spatula, transfer dough to a lightly oiled large bowl and cover with oil sprayed plastic wrap. Leave to rise in a warm area for about 45 minutes (I leave mine in the microwave with it turned off). The dough will puff up in size
- After the rise, place the dough in the refrigerator for 15 minutes to allow it to chill and be easier to work with
Make the Filling
- While your dough is rising, in a small bowl, whisk together all of your ingredients from the ginger through the black pepper
- Add your tofu and cabbage to a bowl and pour your marinade on top. Cover and leave to sit in the refrigerator
- (You will have enough filling for double this recipe, so if you prefer, you may halve the filling amount; or serve the additional over rice in a separate meal!)
Create the Buns
- Line the bottom of your steamer(s) with parchment paper and set aside
- Turn the chilled dough onto a lightly floured surface, and sprinkle more flour on it. Form the dough into a ball. Weigh your dough ball and then divide into 16 equal pieces. Put the pieces you're not working with under a towel or moist paper towel to keep from drying out
- Using extra sprinkling flour on the board and for your small dough balls, flatted a ball with your hand into a circular disk and then use a small rolling pin or your fingers to push out the dough on the edges about another inch. (So that the dough on the edges is thinner). Your bun should be about 4-5 inches in diameter prior to filling
- Holding the dough in the open palm of your hand, place a small amount of filling in the center and then use your thumb, first and middle fingers to gently turn and pinch the edges of the dough together to form a little packet. Alternatively you can gather the edges at the top and tuck them under and make a more rounded bun
- Place each finished bun into your steamer basket on the parchment and cover
- Repeat until all buns are filled. Leave to rest, covered for 30 minutes until buns are slightly puffed. Most likely all your buns will not fit in the steamer so leave to rest in a pan covered with plastic wrap or lid
- Heat the water in your steamer until at a firm simmer. Steam your buns for 8 minutes (lower the heat and simmer); then turn off the heat and leave to steam for 3-4 minutes extra or until fluffy but firm (dough will bounce back slightly when pressed). Remove & serve!
- You can freeze any leftovers or place in the fridge and warm slightly over steam or in the microwave before re-serving as leftovers
Notes
- Our bun recipe was graciously provided by GlutenFreeOnAShoestring – her recipes are the best! If you have questions about technique, she has a helpful video on her site
- You can create any filling you like — a sauced but not wet filling works best, like a curry or marinated protein
- Be confident – buns are so good – and the technique of folding is less important than making sure the bun is well-sealed and not overfilledÂ
Nutrition
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