Steamed gluten-free pork buns in bamboo steamer on pink board with chopsticks to the side.

This yum cha classic has been off limits to gluten-free consumers….until now! Our simple recipe shows you how to create delicious steamed gluten-free pork buns at home.

The filling for our gluten-free pork buns is made with pork sirloin, aromatics such as Chinese five-spice and garlic-infused olive oil and is sweetened with just a little honey. The filling is then wrapped in a dough made from gluten-free flour. For this recipe, we’ve used a gluten-free bread flour, but if you’re unable to locate one you can use any gluten-free plain flour. Bob’s Red Mill 1:1 is another of our favourites.

When the steamed gluten-free pork buns are ready, they should be soft and fluffy and are best when eaten straight away. They can be served as a snack or as part of a banquet and can be served a side of gluten-free soy sauce, chilli oil or gluten-free chilli sauce for dipping.

Steamed Gluten-Free Pork Buns

Recipe Cara Boatswain | Photographer Brandee Meier
We give this Yum Cha favourite a gluten-free makeover so you can enjoy steamed gluten-free pork buns.
Prep Time 15 minutes
Cook Time 15 minutes
Proofing time 45 minutes
Cuisine Chinese
Servings 15 makes


  • Steamer



  • 7 g dry instant yeast
  • ¼ cup caster sugar
  • 500 g Senza Gluten-Free Bread Flour
  • 1 teaspoon gluten-free baking powder
  • pinch salt
  • 2 tablespoons vegetable oil plus extra to grease
  • 350 ml luke-warm milk or dairy-free equivalent


  • 4 pork sirloin fillets
  • 2 tablespoons honey
  • 2 tablespoons dry sherry
  • 2 tablespoons gluten-free soy sauce
  • 3 tablespoons gluten-free oyster sauce
  • 1 teaspoon Chinese five-spice
  • 1/3 cup white sugar
  • 1 tablespoon garlic-infused olive oil


  • First, make the dough. Combine yeast and sugar in a bowl. Whisk to combine, then set aside for 5 minutes, or until frothy.
  • Place flour, baking powder and salt in the bowl of a stand mixer fitted with a bread hook. Stir to combine. Add yeast mixture, oil and milk and beat on low until combined. Increase speed to medium and beat for 5 minutes. Grease a large bowl with oil and transfer dough to bowl. Set aside for 45 minutes to proof.
  • While mixture proofs, prepare filling. Dice pork into 2cm cubes.
  • Combine honey, sherry, soy and oyster sauces, five-spice and sugar in a bowl. Set aside.
  • Heat olive oil in a large frying pan. Add pork and cook until browned, about 4 minutes. Add sauce and bring to the boil. Reduce heat and gently simmer mixture for 5 minutes. Remove from heat.
  • Divide dough into 15 equal-sized balls. Flatten in your palm and place a spoon of filling into the centre. Enclose dough around filling and roll in hands to create a ball. Repeat with remaining dough and filling.
  • Place a large saucepan on the stove and 1/3 fill with water. Bring to the boil over high heat. Line a large bamboo steamer with baking paper and place over saucepan. Arrange 4 buns into the steamer. Cover with steamer lid. Cook for 8 minutes, or until a skewer inserted into centre comes out clean. Keep warm. Repeat with remaining buns. Serve.
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Image: Brandee Meier Photography