Paleo Chinese Steamed Pork Buns (Baozi)

Indulge in a grain-free twist on a classic favorite with these Paleo Chinese Steamed Pork Buns (Baozi). Crafted with a coconut and tapioca flour dough, these fluffy buns are filled with a savory mix of ground pork, garlic, ginger, and green onions, all seasoned with coconut aminos, sesame oil, and fish sauce for a perfect umami balance. This paleo-friendly recipe offers a wholesome alternative to traditional baozi, free from gluten and refined sugars. Steamed to perfection, these buns are a delightful blend of soft, doughy texture and flavorful filling. Perfect for meal prepping or impressing guests, they’re a must-try for those seeking a healthier take on Asian cuisine staples.

Nutriscore Rating: 66/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 10

Ingredients

• 1 cup coconut flour
• 1 cup tapioca flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.75 cup coconut milk
• 0.25 cup coconut oil
• 1 tablespoon apple cider vinegar
• 2 egg
• 1 pound ground pork
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 green onions, chopped
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt

Directions

Step 1

Begin by making the dough. In a large bowl, combine coconut flour, tapioca flour, baking powder, and salt.

Step 2

In a separate bowl, whisk together coconut milk, melted coconut oil, apple cider vinegar, and eggs until smooth.

Step 3

Gradually mix the wet ingredients into the dry ingredients until a dough forms. Knead it lightly until smooth and let rest for 30 minutes.

Step 4

While the dough is resting, prepare the filling. In a pan over medium heat, cook ground pork until no longer pink. Drain excess fat if necessary.

Step 5

Add minced garlic, grated ginger, and green onions to the pork. Stir well and cook for another 2-3 minutes until aromatic.

Step 6

Add coconut aminos, sesame oil, fish sauce, black pepper, and salt to the pork mixture and stir until well combined. Remove from heat and let cool.

Step 7

Divide the rested dough into 10 equal portions. Roll each portion into a ball.

Step 8

Flatten each ball into a round disc about 4 inches in diameter. Place 1-2 tablespoons of the pork filling in the center of each disc.

Step 9

Carefully fold the edges of the dough over the filling, pinching them together at the top to seal the buns.

Step 10

Line a steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the buns in the steamer, leaving enough space between them for expansion.

Step 11

Steam the buns over simmering water for 15-20 minutes or until the dough is firm and cooked through.

Step 12

Remove from heat and let cool slightly before serving. Enjoy your paleo Chinese steamed pork buns hot!

Nutrition Facts

Serving size	(1437.7g)

Amount per serving	% Daily Value*
Calories	3314.7

Total Fat 197.0g	0%
Saturated Fat 103.8g	0%
Polyunsaturated Fat 10.3g
Cholesterol 800.2mg	0%
Sodium 4700.6mg	0%
Total Carbohydrate 236.0g	0%
Dietary Fiber 58.1g	0%
Total Sugars 40.9g
Protein 158.8g	0%

Vitamin D 96IU	0%
Calcium 475.6mg	0%
Iron 19.1mg	0%
Potassium 2014.2mg	0%

*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.

Source of Calories

Fat: 52.9%

Protein: 18.9%

Carbs: 28.2%