GF Pork Stuffed Rolls!

These are a fun alternative to make when you don't want the mess of frying egg rolls.  They use the same filling, including the rice vermicelli noodles, but then you make a nice soft dough to wrap around the filling. If you're not up for making the rolls, you can always serve the pork filling and noodles as it's own dish. Enjoy!  

Pork stuffed bun, sliced open. Yum! 

Cooling pork stuffed rolls! 

Gluten Free Pork Stuffed Rolls!

Makes ~12-18 stuffed buns, depending on size you make them

Pork & Veggie Filling:

In a large frying pan over medium heat cook: 

1 lb ground pork
3 carrots, grated
1/4 - 1/2 tsp salt (omit or add just a dash if you're using a GF soy sauce that isn't Bragg's Soy Seasoning)
1/4 - 1/2 tsp pepper

Once the pork is about halfway cooked, add and continue cooking until pork is fully cooked: 

1 bell pepper, finely diced

When the pork is fully cooked, add and cook 1-2 minutes: 

2 Tbsp fresh ginger, grated

6-7 garlic cloves, minced OR 1 heaping Tbsp minced cloves (they sell jars in the vegetable areas at most large supermarkets)

2 Tbsp freeze dried red onion, optional

Add and cook 1-2 minutes: 

4 Tbsp Bragg's Liquid Soy Seasoning OR Gluten-Free Soy Sauce

1-2 tsp agave

Pork and vegetable filling, ready to cool a bit.

Remove from the heat and let cool while you prepare the noodles and dough. 

Rice Noodles:

Fill a large pot halfway full with water and 1 Tbsp salt.  Bring to a full, rolling boil.  Add to the pot:

Half or whole package of very thin rice noodles (I like the Maifun rice sticks for this recipe - the amount you cook depends on if you'd like any leftover noodles to eat with cooked pork filling if you get tired of making and wrapping egg rolls)  

Turn off the heat and leave noodles to rest in the pot for 10 minutes.  They are then ready to use!  You can just use them straight from the pot.  Drain and remove a portion of noodles into a small bowl for convenience when you're going to use them.    

Dough:

Here, you'll be making a tangzhong-style dough by first cooking part of the liquid and flour on the stovetop.  It helps the texture of your final dough. 

In a small/medium pot, stir over medium-low heat until lines appear in dough as you pull your spoon back and forth:

1/3 cup Kristin's Gluten-Free Flour Mix

1 cup water OR liquid part of canned coconut milk

Remove from heat and set aside while you prepare the dry ingredients.  

In a mixer, combine: 

1 1/4 cup tapioca starch

1 cup brown rice flour

1/2 cup potato starch

1/4 cup cornstarch

2 tsp xanthan gum

1 tsp salt

5 Tbsp sugar

2 tsp quick (rapid-rise) yeast

Add and mix in, letting it beat at medium speed for 3-4 minutes: 

1/2 cup full-fat coconut milk (thick part of canned coconut milk)

1/2 cup tangzhong stovetop mixture from above

2 Tbsp butter

2 tsp apple cider vinegar

1 egg

Use wet hands (just dip in a little bowl of water) anytime you need to handle the dough.  You can also use a small-medium sized cookie scoop to get evenly sized rolls. 

Assembling your rolls:

Preheat oven to 375 F.  Line baking pan with parchment paper. 

Take a small piece of dough.  Roll it out between plastic wrap.  Fill with a bit of pork filling and top with some rice noodles. Use the plastic wrap to help you wrap the dough up and over the filling, pinching together at the top.  Use wet hands to carefully place your roll on the prepared parchment-lined pan.   Repeat with the remaining dough.  

Dough filled with pork & noodles

Pinched together around the filling.

Placed on the pan to rise, then be brushed with an egg wash. These are 1/4 sized baking sheets, so half the size of a normal cookie sheet. 

Let the buns rise in a warm location for ~30 minutes, until nicely puffed up.  I find if I put another pan upside-down on top of the pans, it helps them rise faster.  

Beat in a small bowl 1 egg + 1 tsp water.  Brush the tops of your puffed buns after they've risen.  If desired, you can sprinkle with sesame seeds before baking.  I'd recommend sprinkling the sesame seeds, then adding the egg wash. It helps hold the seeds on top. 

Risen and ready to bake!

Bake your pork stuffed buns at 375 F for 25-30 minutes, until nice and golden brown.  The filling has been pre-cooked, which is helpful, so you just want your bread dough to be thoroughly cooked.   Let rest a few minutes on the pan before removing to a wire rack to cool.    These are delicious served with a simple dipping sauce, like a sweet chili sauce or the one below. 

Dipping Sauce:

Mix together the following:
1/4 cup rice vinegar
3 Tbsp Bragg's soy seasoning (or GF soy sauce)
1-2 tsp agave
1/2 tsp garlic powder
1/2 tsp ground ginger
1 tsp garlic-chili sauce

Fresh from the oven! 

Cooling after baking. Yum! 

Gluten-Free Pork Stuffed Rolls/Buns Recipe by Successfully Gluten Free!