How to Make Shanghai Pan Fried Buns/生煎包 (无面粉) (Gluten and Dairy Free)| Sweet n Savory Gluten Free
Welcome back to Sweet and Savory Gluten-Free. Today I'm sharing a lovely bao recipe with beef,
carrots and onion filling. Watching my daughter enjoying the bao on our hike, I can't help but
to think of the Disney short, Bao. That was such a sweet film. Without further ado, here's how we
make it. And a big thank you to Popcorn JJ for this great recipe. We start by combining all the
is add 1 1⁄2 cup of rice flour, 1 cup of glutinous rice flour, 1⁄4 cup of tapioca starch,
1⁄4 cup of psyllium husk, 3 tablespoons of sugar and 1 package of instant yeast.
Now for the wet ingredients, add 1 1⁄2 cup warm water, about 110 degrees to the dry mix.
Stir it vigorously to incorporate the dough.
This will take a minute. And last but not least, add 2 tablespoons of oil
and continue to mix with your hand at this point for another minute.
Let's cover with a towel and prepare the filling.
I went with the beef and carrot filling partially because this 5lb carrots only cost $0.99.
I'm peeling 8 carrots, using a food processor to shred them later. And half of that carrots
will go into this recipe and the other half will be used for our simple carrot saute.
Cutting both ends of the carrots and now they're ready for the food processor.
Look at that vibrant color!
For the onion, you want to dice it finely as well. You can use the food processor for this step,
but personally, I find a better result if I just chop it by hand.
Add 1 pound of ground beef, 1⁄3 cup of gluten-free tamari,
1⁄4 cup of water, and a tablespoon of salt. Combine well.
Grate a small knob of ginger, about a tablespoon.
Then add the onion, the carrots,
and mix it for just a quick minute until everything is incorporated.
If you like the video so far, I'd greatly appreciate your kind support.
Now bring back our dough. Dust the working surface with some glutinous rice flour.
Divide it into two halves. Wrap one half in a towel to prevent drying.
And work to divide the other half of the dough into 12 or 13 pieces.
And we're going to keep most of the dough pieces under the towel too.
Dust your roller pin, press the dough down, and let's roll it.
I use the same techniques as rolling the dumpling wraps.
With each rolling, you rotate the wrap so you get thin edges.
This way, when you close the bao, the bunched up edges don't get too doughy.
We add a tablespoon of filling in the dough. Now pinch the edges, little by little.
When the oil is hot, add the bao.
After 5 minutes on low heat, you see that the bao have all expanded.
Now it's time to add some water, about a quarter cup. Sprinkle some green onions and sesame seeds.
Now we close the lid, turn the heat back to high to create a steam effect.
you