Japanese Steamed Buns

  • 300g plain gluten-free flour
  • 2tbsp granulated sugar
  • 1/2tsp salt
  • 1tsp baking powder
  • 1tsp instant yeast
  • 1tbsp oil
  • 160-170mls water

For the filling:

  • 2 duck breasts
  • 2tsp tamari sauce (gluten-free soya sauce)
  • 2tbsp tomato ketchup
  • 2tbsp golden syrup
  1. Mix together the dry ingredients, oil and water using a wooden spoon until the mixture resembles breadcrumbs.
  2. Bring together with your hands and knead until you have a smooth dough.
  3. Cover the bowl with clingfilm and leave in a warm place for at least 1 hour to allow the dough to rise.
  4. Whilst the dough is rising, prepare and cook the duck breasts in the oven.
  5. Once cooked and cool, shred the duck before mixing with the golden syrup, tamari sauce and tomato ketchup and set to one side until the dough is ready. You can add other spices or flavours depending on your taste.
  6. Once the dough has increased in size, you will need to start to prepare the buns. Take a pinch of the dough and roll out into a rough circle using a floured surface. I found it quite hard to fill and fold the buns if the rounds are too small, so it’s worth practising until you’ve got a size that you’re comfortable working with.
  7. Fill each round with some of the duck filling and fold and pinch the dough around it, making sure that there are no holes or splits in the final bun.
  8. Place the completed buns on baking paper and cover with clingfilm until they are ready to cook.
  9. To cook the buns, you will need to use a steamer. Put the baking paper and buns into the steamer tray with space between them as they will expand as they cook and then close the lid.
  10. Steam for at least 10 minutes, but larger buns might need closer to 15 minutes to make sure the dough is cooked through.
  11. Serve and enjoy!

Adapted from a recipe on Just One Cookbook website