Paleo Steamed Pork Baos
Indulge in the ultimate fusion of paleo-friendly cooking and traditional dim sum flavors with these Paleo Steamed Pork Baos. Crafted with a soft, pliable dough made from a nourishing blend of almond flour, tapioca starch, and coconut flour, these grain-free buns are light yet satisfying. The savory filling boasts perfectly seasoned ground pork infused with coconut aminos, garlic, ginger, and sesame oil, complemented by vibrant shredded carrots, napa cabbage, and green onions for a delicious vegetable boost. Steamed to fluffy perfection, these baos are not only gluten-free and dairy-free but also packed with wholesome ingredients, making them a delightful option for clean eating enthusiasts. Serve them fresh from the steamer for a cozy dinner or a show-stopping appetizer that’s sure to impress!
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Ingredients
- 1.5 cups almond flour
- 0.5 cups tapioca starch
- 2 tablespoons coconut flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.25 cups coconut milk
- 0.25 teaspoons apple cider vinegar
- 1 large egg
- 0.5 pounds ground pork
- 2 tablespoons coconut aminos
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 stalks green onions, thinly sliced
- 1 teaspoon sesame oil
- 0.25 cups shredded carrots
- 0.5 cups napa cabbage, finely chopped
Directions
Step 1
In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut flour, baking soda, and salt.
Step 2
In a separate bowl, whisk the coconut milk, apple cider vinegar, and the egg until combined. Gradually pour the wet ingredients into the dry ingredients, mixing until a soft, pliable dough forms. Cover the bowl with a kitchen towel and let it rest for 10 minutes.
Step 3
While the dough rests, prepare the pork filling. In a medium skillet over medium heat, add the ground pork, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
Step 4
Add the coconut aminos, minced garlic, grated ginger, green onions, sesame oil, shredded carrots, and napa cabbage to the skillet. Stir thoroughly and cook for another 3-4 minutes until the mixture is fragrant and vegetables have softened slightly. Remove from heat and let it cool for a few minutes.
Step 5
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a circle about 4 inches wide.
Step 6
Place a heaping tablespoon of the cooled pork filling in the center of each dough circle. Carefully bring the edges of the dough up and over the filling, pinching to seal it at the top to form a bun shape. Repeat with the remaining dough and filling.
Step 7
Prepare a steamer basket by lining it with parchment paper or cabbage leaves to prevent sticking. Arrange the buns in the steamer basket, making sure to leave some space between them, as they will expand during cooking.
Step 8
Bring a pot of water to a boil and place the steamer basket over it. Cover with a lid and steam the buns for 15-20 minutes, or until the dough is cooked through and firm to the touch.
Step 9
Carefully remove the buns from the steamer and let them cool slightly before serving.
Nutrition Facts
| Serving size | (860.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2330.5 |
| Total Fat 143.7g | 0% |
| Saturated Fat 28.8g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 423.6mg | 0% |
| Sodium 2073.6mg | 0% |
| Total Carbohydrate 173.7g | 0% |
| Dietary Fiber 26.0g | 0% |
| Total Sugars 24.7g | |
| Protein 101.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 560.7mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 610.6mg | 0% |
Source of Calories