Paleo Pork Siomai
Perfect for health-conscious food lovers, this Paleo Pork Siomai recipe transforms traditional Chinese dumplings into a guilt-free, grain-free delight. Made with ground pork, vibrant carrots, umami-rich shiitake mushrooms, and a flavorful mix of coconut aminos, freshly grated ginger, and sesame oil, these bite-sized treats are wrapped in delicate napa cabbage leaves instead of a flour-based wrapper, keeping it paleo-friendly and gluten-free. The recipe is quick and easy, with just 30 minutes of prep and 15 minutes of steaming, making it ideal for a wholesome meal or snack. Serve them warm with coconut aminos for dipping, and enjoy a protein-packed dish that's full of satisfying, aromatic flavors. Perfect for those embracing paleo diets, low-carb lifestyles, or anyone seeking a nutritious spin on a classic favorite.
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Recipe Information
Ingredients
- 500 grams ground pork
- 1 medium-sized, grated carrot
- 100 grams, finely chopped shiitake mushrooms
- 2 stalks, finely chopped green onions
- 1 tablespoon, freshly grated ginger
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces napa cabbage leaves
Instructions
In a large mixing bowl, combine the ground pork, grated carrot, chopped shiitake mushrooms, and chopped green onions.
Add the freshly grated ginger, coconut aminos, sesame oil, salt, and black pepper to the pork mixture.
Mix all the ingredients thoroughly until well combined. You can use your hands or a spoon for mixing.
Prepare the napa cabbage leaves by cutting out the hard stems to make them pliable. Blanch the leaves in boiling water for about 30 seconds, then transfer them to a bowl of ice water to stop the cooking process. Pat them dry with a clean cloth.
Take a tablespoon of the pork mixture and shape it into a small ball. Place the ball at the center of a napa cabbage leaf and fold the sides to enclose the filling snugly, leaving the top open.
Repeat this process with the remaining pork mixture and cabbage leaves.
Line a steamer basket with parchment paper or lightly oil it to prevent the siomai from sticking.
Place the siomai in the steamer, making sure not to overcrowd, and steam over boiling water for about 15 minutes or until the pork filling is fully cooked.
Remove the siomai from the steamer and let them cool for a minute before serving.
Serve the siomai warm with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 17.2 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 352 mg | 27% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
