Whole30 Steamed Pork Baos
Experience a nourishing twist on an all-time favorite with Whole30 Steamed Pork Baos—a delectable recipe that aligns with your dietary goals while delivering bold flavors and satisfying textures. These pillowy dumplings feature a gluten-free dough made from coconut flour and tapioca starch, paired with a savory filling of perfectly seasoned ground pork, coconut aminos, ginger, and garlic. Seamlessly steamed to perfection, this healthier rendition of traditional Chinese baos offers a guilt-free indulgence, ideal for a quick lunch, party appetizers, or family dinners. Crafted with Whole30-compliant ingredients, these baos are not just a treat for your tastebuds but also a wholesome option for clean eating. Serve them piping hot for a flavorful experience that's both comforting and nutritious!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1 cup Tapioca starch
- 1.5 teaspoons Baking powder (Whole30-compliant)
- 0.75 cup Coconut milk (full-fat, unsweetened)
- 1 large Egg
- 1 pound Ground pork
- 2 stalks Green onions, finely chopped
- 2 tablespoons Coconut aminos
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 1 teaspoon Sesame oil (optional, Whole30-compliant)
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
- 1 sheet Parchment paper
Instructions
In a large mixing bowl, whisk together the coconut flour, tapioca starch, and baking powder.
In a separate bowl, combine the coconut milk and egg, whisking until smooth. Gradually add the wet mixture to the dry mixture, stirring until a dough forms. Set aside to rest for 10 minutes.
To prepare the filling, combine the ground pork, green onions, coconut aminos, minced garlic, grated ginger, sesame oil (if using), sea salt, and black pepper in another bowl. Mix thoroughly until well combined.
Cut the parchment paper into 8 small squares, approximately 4 inches by 4 inches each, and set aside.
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a circular disc (about 4 inches in diameter) between your hands or on a flat surface lightly dusted with tapioca starch.
Place a heaping tablespoon of the pork filling in the center of each dough disc. Carefully bring the edges of the dough together around the filling, pinching and twisting to seal the top securely. Place each assembled bao on a square of parchment paper, seam side up.
Fill a large pot or wok with about 2 inches of water and bring it to a simmer. Place a steamer basket over the water, making sure it does not touch the surface of the water.
Arrange the baos (on their parchment squares) in the steamer basket, leaving space between each to prevent sticking. Cover the steamer with a lid.
Steam the baos for 12-15 minutes, or until the dough is firm and cooked through and the pork filling reaches an internal temperature of 165°F (75°C).
Carefully remove the baos from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 3.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 301 mg | 6% | |
*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.
