Combine warm water with yeast and sugar in a large bowl. Mix with a fork until well combined. Set this aside to allow the yeast to activate, for about 10-15 minutes.

Once the yeast-water mixture is bubbling, slowly add in your flour. Once all of your flour has been added, mix with a spatula or wooden spoon until the flour is fully mixed in.

Lightly flour a flat surface and roll your bao bun dough out. Using your hands, knead the dough until it is smooth and elastic.

Once your dough is elastic, roll it into a large sphere, place it back in your bowl, and cover with a clean kitchen towel for at least 1 hour, or keep it in the refrigerator overnight.

While the dough is resting, make your filling. Begin by setting a large skillet to medium heat and adding your sesame oil, followed by the cabbage, carrot, garlic, and ginger. Cook for 3-4 minutes.

Next, add your pork (or mushrooms) and cook for about 10 minutes, or until the meat has fully cooked.

Add your gluten-free soy sauce and rice vinegar. Taste and adjust seasonings as necessary. Refrigerate until it’s time to stuff the buns.

Once the dough has doubled in size (typically takes at least 1 hour or more, depending on the temperature), roll it into a log shape and divide your dough into 12-14 equal-sized pieces.

Next, fill a small bowl with water (to aid in the process) and roll out each individual dough into a round disc, about ⅛ inches in thickness. If the dough is dry, dab your fingers with water to help soften the dough.

To fill your bao buns, place a round dough disc in one hand and add a spoonful of your meat mixture into the center of the dough. Then, using your other hand, carefully pinch the dough around the mixture, making pleats as you rotate around the dough. This will take practice, so be careful and don’t overstuff the dough.

Using either a bamboo steamer or steamer basket, set a pot of water to boil with at least 2 inches of water covering the bottom of the pot.

Set your buns in the basket and steam with the lid on for about 8 minutes. After 8 minutes, turn the heat off and leave the buns in the steamer with the lid on for an additional 1-2 minutes.

Serve warm with optional sesame seeds for garnish and enjoy!