Paleo Steamed Pork Buns (Char Siu Bao)

Indulge in a healthier twist on a classic favorite with these Paleo Steamed Pork Buns (Char Siu Bao). Made entirely with grain-free flours like almond, tapioca, and coconut flour, these soft and fluffy buns are packed with a savory-sweet pork filling infused with garlic, ginger, and coconut aminos for an authentic umami flavor. The dough is light yet satisfying, while the char siu-inspired filling delivers the perfect balance of tender ground pork and rich, aromatic spices. Steamed to perfection, this recipe is dairy-free, gluten-free, and paleo-friendly, making it an irresistible option for those craving indulgent dim sum flavors without compromising on health. Serve them warm for a comforting treat that’s perfect as an appetizer or main dish—ideal for anyone following a paleo lifestyle or seeking a wholesome gluten-free alternative!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Tapioca flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 1 cup Coconut milk (full-fat)
• 1 large Egg
• 2 tablespoons Honey
• 2 tablespoons Coconut oil
• 0.5 pound Ground pork
• 2 tablespoons Coconut aminos
• 1 teaspoon Arrowroot powder
• 2 tablespoons Water
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Sesame oil
• 1 tablespoon Scallions (chopped)

Directions

Step 1

In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, and baking powder. Mix well.

Step 2

In a smaller bowl, whisk together the coconut milk, egg, honey, and melted coconut oil until smooth.

Step 3

Gradually pour the wet ingredients into the dry ingredients and stir until a dough forms. Knead gently to ensure the dough is uniform, then wrap it in plastic wrap and let it rest for 15 minutes.

Step 4

To make the char siu pork filling, heat a skillet over medium heat and add the ground pork. Cook until browned and crumbled, about 5 minutes.

Step 5

Add coconut aminos, garlic, ginger, and sesame oil to the pork. Stir to coat evenly.

Step 6

In a small bowl, mix arrowroot powder and water to form a slurry. Pour it into the skillet and cook for 1-2 minutes until the sauce thickens. Stir in chopped scallions. Remove from heat and set aside.

Step 7

Divide the dough into 8 equal portions. Roll each portion into a ball and flatten into a disc about 4 inches in diameter.

Step 8

Place a spoonful of the pork filling in the center of each disc. Gather the edges of the dough up and twist to seal the bun tightly.

Step 9

Place each bun on a small square of parchment paper to prevent sticking.

Step 10

Prepare a steamer basket and bring water in the steamer base to a simmer. Place the buns (with parchment paper underneath) into the steamer basket, leaving space between them for expansion.

Step 11

Steam the buns for 15-20 minutes, or until the dough is cooked through and fluffy.

Step 12

Let the buns cool for 5 minutes before serving. Enjoy warm!

Nutrition Facts

Serving size	(924.0g)

Amount per serving	% Daily Value*
Calories	3048.1

Total Fat 230.4g	0%
Saturated Fat 104.9g	0%
Polyunsaturated Fat 8.3g
Cholesterol 423.6mg	0%
Sodium 1312.6mg	0%
Total Carbohydrate 164.6g	0%
Dietary Fiber 33.6g	0%
Total Sugars 58.5g
Protein 107.4g	0%

Vitamin D 53.8IU	0%
Calcium 467.4mg	0%
Iron 18.5mg	0%
Potassium 964.0mg	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: 65.6%

Protein: 13.6%

Carbs: 20.8%