Whole30 Toasted Siopao
Discover a healthier twist on a beloved Filipino classic with this Whole30 Toasted Siopao recipe—a savory, gluten-free delight that's perfect for those embracing a Whole30 lifestyle. This recipe combines a unique blend of almond, tapioca, and coconut flours to create a soft, golden-brown bun that encases a flavorful filling of sautéed ground pork, onion, garlic, and green onions, enhanced with coconut aminos and fish sauce for a rich umami kick. With no added sugars, dairy, or grains, these baked buns are a guilt-free way to enjoy a traditionally indulgent dish. Easy to prepare in under an hour, these siopaos make a satisfying snack, appetizer, or complete meal that's sure to impress. Whether you're craving comfort food or following a Whole30 regimen, these toasted siopaos are your perfect match!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 1.25 cups tapioca flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder (Whole30-compliant)
- 0.5 teaspoon salt
- 2 large eggs
- 2 tablespoons coconut oil, melted
- 0.75 cup full-fat coconut milk
- 1 pound ground pork
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons coconut aminos
- 1 tablespoon fish sauce (Whole30-compliant)
- 2 stalks green onions, finely chopped
- 0.5 teaspoon black pepper
- 2 tablespoons cooking oil (avocado or coconut oil)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, beat the eggs, then whisk in melted coconut oil and coconut milk until smooth.
Gradually add the wet mixture to the dry mixture, stirring until a soft and pliable dough forms. Cover the dough with a towel and set aside.
Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Add the ground pork to the skillet. Cook, breaking up the meat with a wooden spoon, until fully browned, about 7-8 minutes.
Stir in the coconut aminos, fish sauce, black pepper, and green onions. Mix well and let the filling cook for another 2-3 minutes. Once done, remove from heat and let it cool slightly.
Divide the dough into 6 equal portions and roll each into a ball. Flatten each ball into a disc shape with your hands, about 1/4-inch thick.
Spoon 2-3 tablespoons of the pork filling into the center of each dough disc.
Carefully fold the edges of the dough over the filling, pinching the seams together to seal and forming a bun shape. Place the sealed buns seam-side down on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and firm to the touch.
Allow the toasted siopao to cool for a few minutes before serving. Enjoy them warm as a satisfying Whole30 meal or snack!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 550 mg | 12% | |
*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.
