Guys. GUYS. Guys.
This recipe is where it’s at.
And I accidentally made it simply based off a craving I was having – AIP is good for those! 😉
My inspiration was Chinese Pork Dumplings because we have a Chinese buffet here in town, called Hong Kong, that serves them and I’ve been wanting them back in my life since the first day I started the Autoimmune Protocol diet.
These are not an *exact* match but they’re still absolutely delicious.. and healthy! Honestly, I told myself I would be pleased if they were even just 10% as good as Hong Kong’s but I think I blew that percentage out of the water.
The recipe and ingredients are simple.. because complicated ones are outside my scope of interest as an AIP-er but also as a person in general. 😉 I’m about a month into AIP, still having some pretty strong cravings, but foods like this make me feel like I’ll make it. I can do this! So here we go…
Chinese Inspired AIP Compliant Bison Dumplings
- 1 lb Ground Bison
- 1/8 tsp Cloves
- 1 tbsp Coconut Oil
- 1 clove Garlic Minced
- 1/4 tsp Onion Powder
- 1 tsp Pink Himalayan Salt
- 2 tsp Sage
- 1 tsp Thyme
- 1 large Cabbage Head
- 1 tbsp Apple Cider Vinegar
- 1/2 c Coconut Aminos
Start a large pot of water to boil. Also, preheat your oven to 350.
Cut the core out of the bottom of the cabbage head then place the whole cabbage into the boiling water. Lower the heat to simmer then put the lid on. Let the cabbage steam for 10 minutes.
While the cabbage is steaming, mix together the meat and all the spices/herbs/coconut oil. (I used fresh sage but the rest of the herbs were dried)
When timer goes off for the cabbage, remove the whole head from the pot then layer off as many large leaves as possible. Pat them dry with paper towels.
Divide the meat mixture into 12 equal parts (assuming you have at least 12 leaves of cabbage) then roll the portioned meat up in the cabbage leaves.
Place the rolled up "dumplings" onto a baking sheet then bake for 35 to 40 minutes.
Stir together 1/2c Coconut Aminos with 1 tbsp Apple Cider Vinegar. That's it!
P.S. This recipe was featured as Eileen Laird’s pick on Phoenix Helix!
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