Paleo Steamed Chicken Bao Buns
Indulge in the delicate, grain-free perfection of these Paleo Steamed Chicken Bao Buns—a modern twist on a traditional favorite. These light and fluffy buns are crafted using a blend of cassava flour, tapioca starch, and almond flour, creating a soft, elastic dough that’s both gluten-free and paleo-friendly. Filled with tender, caramelized chicken infused with coconut aminos, garlic, ginger, and a touch of honey, every bite is a savory-sweet delight. Steamed to pillowy perfection, these bao buns are topped with fresh scallions and can be paired with tangy pickled vegetables for an extra burst of flavor. Whether you’re following a paleo diet or simply craving a healthier take on comfort food, this recipe is an irresistible combination of tradition and innovation. Perfect for dinner or as a crowd-pleasing appetizer!
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Ingredients
- 1.5 cups Cassava flour
- 0.5 cups Tapioca starch
- 0.25 cups Almond flour
- 0.75 cups Coconut milk (full-fat, canned)
- 2 tablespoons Avocado oil
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Baking powder (grain-free, paleo-compliant)
- 0.5 teaspoons Sea salt
- 1 lb Chicken breast
- 3 tablespoons Coconut aminos
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Honey
- 2 stalks Scallions (sliced, for garnish)
- 0.5 cups Pickled vegetables (optional, paleo-compliant)
Directions
Step 1
1. Prepare the bun dough: In a large mixing bowl, combine cassava flour, tapioca starch, almond flour, baking powder, and sea salt. Stir to ensure the ingredients are well mixed.
Step 2
2. Add wet ingredients: Gradually mix in the coconut milk, avocado oil, and apple cider vinegar. Knead the mixture until it forms a smooth, elastic dough. If the dough feels too sticky, sprinkle with a little extra cassava flour. Cover the dough and let it rest for 10 minutes.
Step 3
3. Prepare the chicken filling: Dice the chicken breast into small pieces. Heat a skillet over medium heat and add a splash of avocado oil.
Step 4
4. Cook the chicken: Add the diced chicken to the skillet and cook for 5-6 minutes until no longer pink. Add coconut aminos, minced garlic, grated ginger, and honey to the skillet. Stir and cook for another 2-3 minutes until the chicken is well coated in the sauce and slightly caramelized. Remove from heat and set aside.
Step 5
5. Assemble the buns: Divide the dough into 8 equal pieces. Flatten each piece into a small circular disk about 4-5 inches in diameter. Place a spoonful of the chicken filling in the center of each disk. Gather the edges of the dough and pinch them together to seal the bun, forming a small ball with the filling inside.
Step 6
6. Steam the buns: Place parchment paper or cabbage leaves in a steamer basket to prevent sticking. Arrange the buns in the steamer, leaving space between each bun to allow room for expansion. Steam over boiling water for 10-12 minutes, or until the buns are firm and cooked through.
Step 7
7. Serve: Remove the buns from the steamer and transfer to a serving plate. Garnish with sliced scallions and serve with optional pickled vegetables for added flavor. Enjoy your paleo-friendly steamed chicken bao buns!
Nutrition Facts
| Serving size | (1214.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2620.4 |
| Total Fat 99.3g | 0% |
| Saturated Fat 47.0g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 390.1mg | 0% |
| Sodium 4971.0mg | 0% |
| Total Carbohydrate 295.7g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 35.7g | |
| Protein 141.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 277.5mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 2492.5mg | 0% |
Source of Calories