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…

5 from 1 vote

Chinese Inspired AIP Compliant Bison Dumplings

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 3 People (Approx)


Meat Mixture

  • 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

Dipping Sauce

  • 1 tbsp Apple Cider Vinegar
  • 1/2 c Coconut Aminos


  1. Start a large pot of water to boil. Also, preheat your oven to 350.

  2. 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.

  3. 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)

  4. 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. 

  5. 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. 

  6. Place the rolled up "dumplings" onto a baking sheet then bake for 35 to 40 minutes. 

Dipping Sauce

  1. 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!

Products Used:

Bragg’s Apple Cider Vinegar

Coconut Secret Coconut Aminos

The Spice Lab Pink Himalayan Salt (Fine Ground)

Spectrum Refined Organic Coconut Oil

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As someone who struggles with thyroid disease and adrenal fatigue, Jordan knows that a healthy lifestyle is forever a work in progress but completely crucial to her well being. She is eager to share her journey so YOU may be motivated to seek healing for yourself and enjoy wellness from the inside out! ♥

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Hello, I was wondering what you do with all the extra steamed cabbage that doesn’t get used for the dumplings?


5 stars
These were soooooo good! 😊😊😊


I don’t see a step to brown the meat, is it safe to assume that the cabbage is stuffed with a raw meat mixture?