Steamed Buns with Tofu and Cabbage
Servings: 16 buns
Calories: 171kcal
Gluten-Free Steamed Buns stuffed with marinated tofu and cabbage
Print Recipe
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
Serving: 1bun | Calories: 171kcal