Combine gluten-free flour blend, instant yeast, and salt in a bowl. Gradually stir in warm water until a sticky dough forms, about 5 minutes.

Transfer dough to a floured surface and knead gently for 5 minutes until smooth. Shape into a ball.

Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour until doubled in size.

In a mixing bowl, combine ground pork or chicken with low-sodium soy sauce, chopped green onions, grated ginger, and sesame oil. Mix until well combined.

Punch down risen dough, divide into equal portions, and roll each into a circle. Place 1 tablespoon filling in the center and seal edges tightly.

Line steamed baskets with parchment paper. Place buns on the parchment squares, leaving space for expansion.

Bring water to a boil in the steaming pot, arrange buns in the basket, cover, and steam for 15 to 20 minutes until fluffy.