In a mixing bowl, combine the gluten-free flour blend, instant yeast, and salt. Gradually pour in warm water while stirring until a sticky dough forms.

Transfer the dough onto a lightly floured surface and knead gently for about 5 minutes until it becomes smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour.

While the dough rises, mix your ground pork or chicken with soy sauce, chopped green onions, fresh ginger, and sesame oil in a bowl.

Once the dough has risen, gently deflate it and divide it into golf ball-sized portions. Roll each portion into a smooth ball and flatten it.

Spoon a generous amount of filling into the center of each dough circle. Gather the edges of the dough around the filling and pinch to seal tightly.

Line your steamer tray with parchment paper. Place each filled bun on the parchment, ensuring there's space between them.

Bring water to a boil in your steamer and steam the buns for 15-20 minutes until they are soft and fluffy.