Whole30 Steamed Pork Baos

Experience a healthier twist on a beloved classic with these Whole30 Steamed Pork Baos! Crafted from a gluten-free dough made with coconut flour and tapioca starch, these pillowy buns are stuffed with a succulent ground pork filling seasoned with fragrant garlic, ginger, green onions, and coconut aminos. Perfectly steamed to fluffy perfection, these baos are both paleo and Whole30-compliant, making them an irresistible option for clean eating. Whether you're sticking to a Whole30 diet or simply looking for a flavorful, guilt-free treat, these bao buns deliver a satisfying balance of nutrition and indulgence. Serve them warm for a crowd-pleasing appetizer, snack, or light meal!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1 cup Coconut flour
• 1 cup Tapioca starch
• 1.5 teaspoons Baking powder (Whole30-compliant)
• 0.75 cup Coconut milk (full-fat, unsweetened)
• 1 large Egg
• 1 pound Ground pork
• 2 stalks Green onions, finely chopped
• 2 tablespoons Coconut aminos
• 2 cloves Minced garlic
• 1 teaspoon Grated ginger
• 1 teaspoon Sesame oil (optional, Whole30-compliant)
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Ground black pepper
• 1 sheet Parchment paper

Directions

Step 1

In a large mixing bowl, whisk together the coconut flour, tapioca starch, and baking powder.

Step 2

In a separate bowl, combine the coconut milk and egg, whisking until smooth. Gradually add the wet mixture to the dry mixture, stirring until a dough forms. Set aside to rest for 10 minutes.

Step 3

To prepare the filling, combine the ground pork, green onions, coconut aminos, minced garlic, grated ginger, sesame oil (if using), sea salt, and black pepper in another bowl. Mix thoroughly until well combined.

Step 4

Cut the parchment paper into 8 small squares, approximately 4 inches by 4 inches each, and set aside.

Step 5

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a circular disc (about 4 inches in diameter) between your hands or on a flat surface lightly dusted with tapioca starch.

Step 6

Place a heaping tablespoon of the pork filling in the center of each dough disc. Carefully bring the edges of the dough together around the filling, pinching and twisting to seal the top securely. Place each assembled bao on a square of parchment paper, seam side up.

Step 7

Fill a large pot or wok with about 2 inches of water and bring it to a simmer. Place a steamer basket over the water, making sure it does not touch the surface of the water.

Step 8

Arrange the baos (on their parchment squares) in the steamer basket, leaving space between each to prevent sticking. Cover the steamer with a lid.

Step 9

Steam the baos for 12-15 minutes, or until the dough is firm and cooked through and the pork filling reaches an internal temperature of 165°F (75°C).

Step 10

Carefully remove the baos from the steamer and let them cool slightly before serving.

Nutrition Facts

Serving size	(1149.7g)

Amount per serving	% Daily Value*
Calories	3358.8

Total Fat 167.6g	0%
Saturated Fat 91.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 627.8mg	0%
Sodium 3095.5mg	0%
Total Carbohydrate 321.7g	0%
Dietary Fiber 55.4g	0%
Total Sugars 30.8g
Protein 150.9g	0%

Vitamin D 53.8IU	0%
Calcium 276.9mg	0%
Iron 21.7mg	0%
Potassium 1446.1mg	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: 44.4%

Protein: 17.8%

Carbs: 37.9%