Paleo Pork Siomai

Satisfy your dim sum cravings with this healthy and flavorful Paleo Pork Siomai recipe! Perfectly seasoned ground pork is combined with grated carrot, shiitake mushrooms, fresh ginger, and green onions, offering a savory and nutrient-packed filling. Instead of traditional wrappers, tender napa cabbage leaves enclose each dumpling, making this recipe entirely grain-free and paleo-friendly. A touch of coconut aminos and sesame oil adds depth to the dish while keeping it aligned with clean eating principles. These steamed bites come together in just under an hour, making them an ideal appetizer or light meal for four. Serve with extra coconut aminos for dipping and enjoy a wholesome take on a classic pork siomai, packed with vibrant flavors!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams ground pork
• 1 medium-sized, grated carrot
• 100 grams, finely chopped shiitake mushrooms
• 2 stalks, finely chopped green onions
• 1 tablespoon, freshly grated ginger
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 pieces napa cabbage leaves

Directions

Step 1

In a large mixing bowl, combine the ground pork, grated carrot, chopped shiitake mushrooms, and chopped green onions.

Step 2

Add the freshly grated ginger, coconut aminos, sesame oil, salt, and black pepper to the pork mixture.

Step 3

Mix all the ingredients thoroughly until well combined. You can use your hands or a spoon for mixing.

Step 4

Prepare the napa cabbage leaves by cutting out the hard stems to make them pliable. Blanch the leaves in boiling water for about 30 seconds, then transfer them to a bowl of ice water to stop the cooking process. Pat them dry with a clean cloth.

Step 5

Take a tablespoon of the pork mixture and shape it into a small ball. Place the ball at the center of a napa cabbage leaf and fold the sides to enclose the filling snugly, leaving the top open.

Step 6

Repeat this process with the remaining pork mixture and cabbage leaves.

Step 7

Line a steamer basket with parchment paper or lightly oil it to prevent the siomai from sticking.

Step 8

Place the siomai in the steamer, making sure not to overcrowd, and steam over boiling water for about 15 minutes or until the pork filling is fully cooked.

Step 9

Remove the siomai from the steamer and let them cool for a minute before serving.

Step 10

Serve the siomai warm with additional coconut aminos for dipping if desired.

Nutrition Facts

Serving size	(1108.2g)

Amount per serving	% Daily Value*
Calories	1766.5

Total Fat 119.6g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 450mg	0%
Sodium 3307.1mg	0%
Total Carbohydrate 32.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 17.2g
Protein 136.6g	0%

Vitamin D 18IU	0%
Calcium 352.3mg	0%
Iron 7.5mg	0%
Potassium 1204.8mg	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: 61.5%

Protein: 31.2%

Carbs: 7.3%