Filling:
Place cabbage in salted water to draw out moisture, then squeeze dry and set aside.
Shred sweet potato noodles, wood ear mushrooms, and carrots; finely chop scallions and small red chili peppers.
Add black pepper powder, five-spice powder, and turmeric powder to a pan with sufficient water. Stir-fry, then thicken with arrowroot powder.
🥠Dough:
100g glutinous rice flour + 100g millet flour + 120g lukewarm water. Knead into dough and let rest (gluten-free yeast not purchased yet).
Divide dough into 14 equal portions—perfect for two steamers.
And just like that, your gluten-free Chinese-style steamed buns are done! So get moving!