Paleo Steamed Bao Buns with Savory Pork Filling
Delight your taste buds with these Paleo Steamed Bao Buns with Savory Pork Filling, a healthier twist on the classic Asian street food favorite. Made with cassava flour and tapioca starch, these gluten-free bao buns are soft, fluffy, and perfectly tailored for a paleo lifestyle. Stuffed with a rich and aromatic pork mixture seasoned with coconut aminos, garlic, ginger, and sesame oil, every bite bursts with umami flavors. Steamed to perfection, these bao buns are an impressive yet approachable recipe that’s sure to wow guests or satisfy comfort food cravings. Serve them warm with a side of tangy dipping sauce or fresh steamed greens for a complete and nourishing meal. Perfect for paleo enthusiasts or anyone looking for a health-conscious Asian-inspired treat, these steamed buns combine tradition with wholesome ingredients in the most delicious way.
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Recipe Information
Ingredients
- 2 cups Cassava flour
- 0.5 cups Tapioca starch
- 0.75 cups Coconut milk (full-fat)
- 0.25 cups Coconut oil (melted)
- 1.5 teaspoons Baking soda
- 1 tablespoon Apple cider vinegar
- 1 pound Ground pork
- 3 tablespoons Coconut aminos
- 3 cloves Garlic (minced)
- 1.5 teaspoons Ginger (grated)
- 2 stalks Green onion (chopped)
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Water
Instructions
In a large mixing bowl, combine the cassava flour, tapioca starch, and baking soda.
In a separate bowl, whisk together the coconut milk, melted coconut oil, and apple cider vinegar.
Slowly pour the wet mixture into the dry mixture, stirring until a smooth dough forms. If the dough is too sticky, add more cassava flour one tablespoon at a time.
Knead the dough lightly on a floured surface until it becomes soft and elastic. Cover with a clean cloth and rest for 15 minutes.
Meanwhile, prepare the pork filling. In a skillet over medium heat, cook the ground pork until browned and cooked through.
Add the coconut aminos, minced garlic, grated ginger, green onions, sesame oil, salt, and pepper to the pork. Cook for another 2-3 minutes, stirring well. Remove from heat and let the filling cool to room temperature.
Divide the dough into 6 equal portions and roll each portion into a ball. Flatten each ball into a disc about 4 inches in diameter, ensuring the edges are thinner than the center.
Place about one tablespoon of the pork filling in the center of each disc. Carefully pinch the edges of the dough together at the top to seal the bun, forming a tight seam.
Line a bamboo steamer or steaming basket with parchment paper and place the buns seam-side up, giving them enough space to expand.
Bring a pot of water to a boil and place the steamer on top. Cover and steam the buns over medium-high heat for 15-18 minutes, or until they are puffed and cooked through.
Carefully remove the buns from the steamer and let them cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
3736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.9 g | 272% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5412 mg | 235% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 29.1 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1283 mg | 27% | |
*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.
