Print
Paleo - Gluten Free Asian Baked Bao Buns #glutenfree #paleo #whole30 #hamburger #bao

Paleo Baked Chinese Buns - Siopao

Course Main Course
Cuisine Chinese
Keyword gluten free baked meat buns, gluten free bao buns, gluten free chinese buns, paleo baked meat buns, paleo bao buns
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12
Calories 392 kcal
Author Tessa

Ingredients

DOUGH:

WET:

  • 1 1/4 cup warm water
  • 1/4 cup avocado oil
  • 1/4 cup honey could use less if you prefer
  • 1 tablespoon yeast

MEAT FILLING:

  • 1 pound ground beef
  • 1/2 cup green onions chopped
  • 1/3 cup coconut aminos or gluten free tamari
  • 1 tablespoon sesame seeds
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice wine or dry white wine
  • 2 teaspoons minced/finely grated ginger
  • 4 cloves garlic minced
  • Sea salt start with 1/2 teaspoon.
  • 12 oz shredded cabbage I buy the organic slaw mix from Trader Joe's

FOR TOPPING:

  • 1 egg white plus 1 tablespoon water whipped OR for egg free mix 2 tablespoons EACH avocado oil and milk of choice.
  • 1 tablespoon sesame seeds

Instructions

Prepare the filling

  1. Preheat a pan over medium heat, and crumble in the hamburger and the remaining ingredients except the cabbage to brown. Continue to stir occasionally, breaking the meat up.
  2. When the meat mixture is cooked through, mix in the cabbage, and cook until just wilted, and set aside to cool a bit while you prepare the dough.

Prepare the dough

  1. Preheat the oven to 350 degrees.

  2. In a liquid measuring cup, mix the wet ingredients, and set aside to proof the yeast (should become frothy within a couple of minutes)
  3. Meanwhile, in a bowl, mix the flours, flax meal, baking powder, psyllium or xanthum gum and sea salt.
  4. Once the yeast is frothy, mix wet ingredients into the dry mixture.
  5. Stir until mixed....the dough will be a bit stiff, but continue to mix until incorporated. I like to do this with my mixer to keep it easy. Set aside for 5 minutes to let the flours and psyllium work their magic and firm up nicely.   NOTE: there possible variance in absorption between different brands.  IF the dough does not easily roll out, or cracks easily when you assemble the dough, it means you need more water!  It should be pliable, easy to handle, and NOT break/crack easily.

Assembly

  1. Sprinkle a work surface with a bit of tapioca flour, and roll the dough out to a cookie sheet sized rectangle. Sprinkle additional tapioca to avoid sticking if necessary.
  2. Cut into 12 equal squares (ish)
  3. Working piece by piece, roll the square out enough to have apx a 5" or 6" square.
  4. Holding the dough in your hand, scoop about 1/3 cup of meat filling into the center.
  5. Close you palm around the filling and use you other fingers to seal and mold the bun.
  6. Place the bun, seam side down on a greased cookie sheet.
  7. Complete the remaining buns.
  8. Brush the bun tops with some whipped egg white, or a milk/oil emulsion and then sprinkle with additional sesame seeds.
  9. Bake in a preheated oven for about 18-22 minutes until golden.
Nutrition Facts
Paleo Baked Chinese Buns - Siopao
Amount Per Serving
Calories 392 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Cholesterol 26mg9%
Sodium 286mg12%
Potassium 412mg12%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 7g8%
Protein 12g24%
Vitamin A 70IU1%
Vitamin C 12mg15%
Calcium 185mg19%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.