Bai Jiu Jiao

Bai Jiu Jiao is a savory, aromatic dish perfect for late-night cravings, featuring tender meat dumplings infused with the unique flavor of Chinese white wine. This paleo-friendly recipe is both satisfying and nutritious, making it a delightful midnight snack.

Ingredients

• Ground pork - 200 grams
• Shiitake mushrooms (dried) - 30 grams
• Cabbage (finely chopped) - 100 grams
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Green onions (chopped) - 2 stalks
• Egg - 1 large
• Bai Jiu (Chinese white wine) - 2 tablespoons
• Coconut aminos - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Almond flour - 50 grams
• Coconut oil (for frying) - 2 tablespoons

Steps

1. Soak the dried shiitake mushrooms in warm water for 20 minutes until softened, then drain and finely chop.
2. In a mixing bowl, combine ground pork, chopped shiitake mushrooms, finely chopped cabbage, minced garlic, grated ginger, chopped green onions, egg, Bai Jiu, coconut aminos, salt, and black pepper. Mix well until fully combined.
3. Form the mixture into small dumplings, about 2.5 cm in diameter.
4. Heat coconut oil in a skillet over medium heat. Once hot, add the dumplings in batches, ensuring not to overcrowd the pan.
5. Cook the dumplings for about 5-7 minutes on each side until they are golden brown and cooked through.
6. Remove the dumplings from the skillet and place them on a paper towel to drain excess oil. Serve hot.

Nutrition

• Calories: 320
• Protein: 22 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 680 mg
• Cholesterol: 70 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.15 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Contains beneficial nutrients from vegetables and mushrooms, promoting overall health.

Tags