Paleo Steamed Pork Buns
Indulge in the savory goodness of Paleo Steamed Pork Buns, a healthy and grain-free twist on the beloved dim sum classic. These fluffy, tender buns are made with a perfectly balanced blend of coconut flour, almond flour, arrowroot flour, and tapioca starch, creating a gluten-free dough that steams to perfection. The flavorful filling features juicy ground pork enhanced with coconut aminos, sesame oil, garlic, ginger, green onions, and shredded carrot for a deliciously aromatic bite. Easy to make and ready in just 40 minutes, these buns are perfect for a snack, appetizer, or meal. Serve them warm for an irresistible paleo-friendly treat everyone will love!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 0.5 cup Arrowroot flour
- 0.5 cup Almond flour
- 0.25 cup Tapioca starch
- 1 teaspoon Baking powder (gluten-free)
- 0.25 teaspoon Sea salt
- 2 large Eggs
- 0.5 cup Coconut milk (full fat)
- 1 teaspoon Apple cider vinegar
- 1 pound Ground pork
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 stalks Green onions (chopped)
- 0.25 cup Carrot (shredded)
Instructions
In a mixing bowl, combine the coconut flour, arrowroot flour, almond flour, tapioca starch, baking powder, and sea salt. Stir to combine.
In a separate bowl, whisk together the eggs, coconut milk, and apple cider vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Knead gently with your hands for a few minutes. If the dough feels too dry, add a tiny bit more coconut milk. Set aside.
In a skillet over medium heat, cook the ground pork until browned and cooked through, about 5–7 minutes. Drain any excess fat.
Add coconut aminos, sesame oil, minced garlic, grated ginger, chopped green onions, and shredded carrot to the pork. Cook for 2–3 minutes, stirring to combine. Remove from heat and let cool slightly.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it into a small round disk about 3 inches wide using your hands.
Place about 1 tablespoon of the pork filling in the center of each dough disk. Gently bring the edges of the dough up around the filling and pinch them together at the top to seal, creating a bun shape.
Place each bun on a small square of parchment paper to prevent sticking during steaming.
Arrange the buns in a steamer basket, leaving some space between them to expand. Steam over boiling water for 12–15 minutes, or until the dough is fully cooked and firm to the touch.
Remove the buns from the steamer and let cool slightly before serving. Enjoy your Paleo Steamed Pork Buns warm!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 4.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 471 mg | 10% | |
*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.
