Whole30 Pork Siomai
Delight in the mouthwatering flavors of Whole30 Pork Siomai—a healthy twist on a beloved classic! This recipe swaps traditional wonton wrappers for tender napa cabbage leaves, making it entirely grain-free and perfect for those following a Whole30 or low-carb lifestyle. Packed with juicy ground pork, earthy shiitake mushrooms, crisp water chestnuts, and aromatic ginger and garlic, each bite delivers a harmonious blend of textures and flavors. Enhanced with coconut aminos and sesame oil for a hint of umami, these steamed dumplings are both nutritious and satisfying. Ready in just 45 minutes, this guilt-free dish is ideal for meal prep or as a crowd-pleasing appetizer. Serve them piping hot with a side of coconut aminos for dipping, and watch them disappear in no time!
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Ingredients
- 500 grams ground pork
- 3 stalks green onions, finely chopped
- 100 grams shiitake mushrooms, finely diced
- 100 grams water chestnuts, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 egg
- 12 napa cabbage leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
In a large mixing bowl, combine the ground pork, green onions, shiitake mushrooms, water chestnuts, garlic, and ginger. Mix well.
Step 2
Add the coconut aminos, sesame oil, egg, salt, and black pepper to the mixture. Stir until all ingredients are well incorporated.
Step 3
Trim the thick stem part at the bottom of the napa cabbage leaves for easier folding.
Step 4
Bring a large pot of water to a gentle boil. Blanch the napa cabbage leaves for about 30 seconds to soften them, then drain and pat them dry with a clean kitchen towel.
Step 5
Place a spoonful of the pork mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll it up tightly.
Step 6
Prepare a steaming setup by bringing water to a boil in a steamer. Arrange the siomai in a single layer in the steamer basket, ensuring they do not touch.
Step 7
Steam the siomai for about 12-15 minutes, or until the pork is fully cooked through.
Step 8
Check for doneness by ensuring the internal temperature of the pork reaches at least 70°C (160°F).
Step 9
Serve the pork siomai hot, with additional coconut aminos for dipping if desired.
Nutrition Facts
| Serving size | (1879.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2045.7 |
| Total Fat 128.2g | 0% |
| Saturated Fat 42.4g | 0% |
| Polyunsaturated Fat 7.6g | |
| Cholesterol 646mg | 0% |
| Sodium 3472.4mg | 0% |
| Total Carbohydrate 73.3g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 31.4g | |
| Protein 152.7g | 0% |
| Vitamin D 93IU | 0% |
| Calcium 700.6mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2925.7mg | 0% |
Source of Calories