Paleo Steamed Pork Baos
Indulge in a healthier twist on a classic dim sum favorite with these fluffy Paleo Steamed Pork Baos, a perfect blend of tradition and nutrition. This grain-free recipe swaps traditional wheat flour for a delicate combination of almond flour, tapioca starch, and coconut flour, creating a soft, pliable dough that's both gluten-free and paleo-friendly. Each bao is generously filled with a flavorful mix of ground pork, savory coconut aminos, and aromatic garlic, ginger, and sesame oil, complemented by vibrant shredded carrots and napa cabbage for a satisfying crunch. The baos are gently steamed to perfection, delivering that irresistible soft and moist texture while remaining completely dairy-free. Perfect for a paleo lifestyle or anyone seeking a wholesome, guilt-free treat, these delicious pork buns are great as a snack, appetizer, or main dish. Serve them warm straight from the steamer and prepare to delight your taste buds with every bite!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups tapioca starch
- 2 tablespoons coconut flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.25 cups coconut milk
- 0.25 teaspoons apple cider vinegar
- 1 large egg
- 0.5 pounds ground pork
- 2 tablespoons coconut aminos
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 stalks green onions, thinly sliced
- 1 teaspoon sesame oil
- 0.25 cups shredded carrots
- 0.5 cups napa cabbage, finely chopped
Instructions
In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut flour, baking soda, and salt.
In a separate bowl, whisk the coconut milk, apple cider vinegar, and the egg until combined. Gradually pour the wet ingredients into the dry ingredients, mixing until a soft, pliable dough forms. Cover the bowl with a kitchen towel and let it rest for 10 minutes.
While the dough rests, prepare the pork filling. In a medium skillet over medium heat, add the ground pork, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
Add the coconut aminos, minced garlic, grated ginger, green onions, sesame oil, shredded carrots, and napa cabbage to the skillet. Stir thoroughly and cook for another 3-4 minutes until the mixture is fragrant and vegetables have softened slightly. Remove from heat and let it cool for a few minutes.
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a circle about 4 inches wide.
Place a heaping tablespoon of the cooled pork filling in the center of each dough circle. Carefully bring the edges of the dough up and over the filling, pinching to seal it at the top to form a bun shape. Repeat with the remaining dough and filling.
Prepare a steamer basket by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the buns in the steamer basket, making sure to leave some space between them, as they will expand during cooking.
Bring a pot of water to a boil and place the steamer basket over it. Cover with a lid and steam the buns for 15-20 minutes, or until the dough is cooked through and firm to the touch.
Carefully remove the buns from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 24.7 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 561 mg | 43% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 611 mg | 13% | |
*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.
