Whole30 Chinese Steamed Pork Buns (Baozi)

These Whole30 Chinese Steamed Pork Buns (Baozi) are a wholesome, paleo-friendly twist on the classic dim sum favorite, perfect for those following a Whole30 or grain-free lifestyle. Made with a soft, pillowy dough of almond flour and tapioca starch, these buns are stuffed with a savory filling of seasoned ground pork, aromatic ginger, garlic, and green onions. Steamed to perfection on a bed of cabbage leaves, they’re fluffy, flavorful, and entirely gluten-free and dairy-free. With hints of sesame oil, coconut aminos, and rice vinegar, these baozi strike a perfect balance of umami goodness. Great as an appetizer, snack, or meal, they’re a satisfying way to enjoy authentic Chinese flavors while staying Whole30 compliant. Serve them hot and watch them disappear!

Nutriscore Rating: 73/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1 cup Tapioca starch
• 1 teaspoon Baking powder (Whole30 compliant)
• 1 cup Coconut milk
• 3 tablespoons Coconut aminos
• 1 pound Ground pork
• 2 stalks Green onions, minced
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic, minced
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 5 Cabbage leaves, for steaming

Directions

Step 1

In a large bowl, combine almond flour, tapioca starch, and baking powder. Mix well to ensure there are no lumps.

Step 2

Gradually add coconut milk to the dry ingredients, stirring continuously until a soft dough forms. Knead the dough lightly to bring it together, then cover and let it rest for 30 minutes.

Step 3

In another bowl, combine ground pork, coconut aminos, minced green onions, grated ginger, minced garlic, sesame oil, rice vinegar, sea salt, and black pepper. Mix thoroughly until well combined.

Step 4

Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into a disc approximately 3 inches in diameter.

Step 5

Place a tablespoon of the pork filling in the center of each dough disc. Gather the edges of the dough and pleat to seal the top, forming a bun. Repeat with the remaining dough and filling.

Step 6

Line a bamboo steamer or a steaming basket with cabbage leaves to prevent sticking.

Step 7

Arrange the filled buns on top of the cabbage leaves, leaving enough space between each bun.

Step 8

Fill a large pot or wok with a couple of inches of water and bring to a boil. Place the steamer over the boiling water, cover, and steam the buns for 15-20 minutes, or until the pork is cooked through and the dough is firm.

Step 9

Carefully remove the buns from the steamer and serve hot.

Nutrition Facts

Serving size	(1711.7g)

Amount per serving	% Daily Value*
Calories	3738.0

Total Fat 205.6g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 408.2mg	0%
Sodium 4032.9mg	0%
Total Carbohydrate 326.7g	0%
Dietary Fiber 35.4g	0%
Total Sugars 56.5g
Protein 165.1g	0%

Vitamin D 0IU	0%
Calcium 842.4mg	0%
Iron 18.2mg	0%
Potassium 1238.8mg	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: 48.5%

Protein: 17.3%

Carbs: 34.2%