Whole30 Steamed Chicken Bao Buns
Experience a delightful twist on traditional Asian cuisine with these Whole30 Steamed Chicken Bao Buns, perfectly crafted for those seeking a health-conscious yet indulgent option. Made with cassava flour and arrowroot starch, these fluffy, grain-free buns cater to Whole30 and gluten-free diets without compromising on texture or flavor. Packed with a savory filling of ground chicken infused with aromatic ginger, garlic, and scallions, and enhanced by the umami of coconut aminos, these bao buns deliver a beautifully balanced taste. Steamed to perfection and optionally garnished with sesame oil or served atop crisp lettuce leaves, they are ideal for a wholesome, flavorful meal. Ready in under an hour and easy to customize, this recipe is perfect for impressing family or guests while sticking to your dietary goals.
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Recipe Information
Ingredients
- 2 cups Cassava flour
- 1 cup Arrowroot starch
- 1 cup Coconut milk (full-fat, canned)
- 0.5 cup Water
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Baking powder (Whole30-compliant)
- 1 pound Ground chicken
- 2 tablespoons Coconut aminos
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 2 stalks Scallions (thinly sliced)
- 1 teaspoon Sea salt
- 0.25 teaspoon Ground white pepper
- 1 teaspoon Sesame oil (optional, for garnish)
- 4 pieces Lettuce leaves (optional, for serving)
Instructions
In a mixing bowl, combine the cassava flour, arrowroot starch, baking powder, and sea salt. Mix well.
In a small saucepan, heat the coconut milk, water, and olive oil over medium heat until warm but not boiling.
Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring with a spatula until a dough forms. Knead the dough lightly with your hands until smooth and pliable. Cover and set aside.
In a skillet over medium heat, cook the ground chicken until no longer pink, breaking it apart with a spoon.
Add the coconut aminos, grated ginger, minced garlic, sliced scallions, additional sea salt, and white pepper to the skillet. Stir well and cook for another 3-4 minutes. Remove from heat and let the filling cool slightly.
Divide the dough into 8 equal portions. Roll each portion into a ball, then press flat to form a 4-inch circle.
Spoon about 1 tablespoon of the chicken filling onto the center of each dough circle. Gather the edges of the dough and pinch them tightly to seal the bun. Place each bun seam-side down on a parchment square to prevent sticking.
Prepare a steaming setup by filling a large pot with an inch of water and bringing it to a simmer. Place the buns in a steamer basket, ensuring they do not touch each other, and steam for 15-18 minutes until fluffy and cooked through.
If desired, drizzle buns with sesame oil for additional flavor and serve on lettuce leaves as a base for a Whole30-compliant touch.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 472 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.
