Whole30 Pork Siomai
Elevate your dumpling game with this flavorful Whole30 Pork Siomai recipe! Perfectly seasoned ground pork comes together with green onions, shiitake mushrooms, and crunchy water chestnuts for a delightful twist on traditional siomai. Wrapped in tender napa cabbage leaves instead of typical dumpling wrappers, this recipe is gluten-free, grain-free, and compliant with Whole30 guidelines. A touch of coconut aminos and sesame oil infuses each bite with savory depth, while steaming ensures the siomai stays juicy and delicious. Ready in under an hour, this wholesome dish is ideal for a quick yet impressive appetizer, snack, or meal. Serve piping hot with extra coconut aminos for dipping and enjoy a guilt-free treat that's bound to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams ground pork
- 3 stalks green onions, finely chopped
- 100 grams shiitake mushrooms, finely diced
- 100 grams water chestnuts, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 egg
- 12 napa cabbage leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the ground pork, green onions, shiitake mushrooms, water chestnuts, garlic, and ginger. Mix well.
Add the coconut aminos, sesame oil, egg, salt, and black pepper to the mixture. Stir until all ingredients are well incorporated.
Trim the thick stem part at the bottom of the napa cabbage leaves for easier folding.
Bring a large pot of water to a gentle boil. Blanch the napa cabbage leaves for about 30 seconds to soften them, then drain and pat them dry with a clean kitchen towel.
Place a spoonful of the pork mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll it up tightly.
Prepare a steaming setup by bringing water to a boil in a steamer. Arrange the siomai in a single layer in the steamer basket, ensuring they do not touch.
Steam the siomai for about 12-15 minutes, or until the pork is fully cooked through.
Check for doneness by ensuring the internal temperature of the pork reaches at least 70°C (160°F).
Serve the pork siomai hot, with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 31.4 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 701 mg | 54% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2926 mg | 62% | |
*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.
