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A Canadian food and travel blog focused on restaurants, healthy recipes, motherhood and lifestyle

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HOKKIGAI ARCTIC SURF CLAMS WITH GINGER AND SCALLIONS COLD APPETIZER 薑蔥北極貝冷盤食譜

HOKKIGAI ARCTIC SURF CLAMS WITH GINGER AND SCALLIONS COLD APPETIZER 薑蔥北極貝冷盤食譜

This post is sponsored by Clearwater.ca and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! In preparation for the upcoming Chinese Lunar New Year, I prepared a refreshing cold appetizer recipe.…

GINGERBREAD COOKIE CANDIED WALNUTS

GINGERBREAD COOKIE CANDIED WALNUTS

Once you start, you can’t stop! You can’t eat just one! Crunchy, sweet, salty and amazingly toasty with gingerbread cookie tea infused. This straightforward Paleo friendly Gingerbread Cookie Candied Walnuts recipe is the perfect on-the-go snack, holiday gift, or even serve them with a charcuterie board or…

VEGAN PLANT-BASED EARL GREY SHORTBREAD COOKIES

VEGAN PLANT-BASED EARL GREY SHORTBREAD COOKIES

These plant-based vegan shortbread cookies are delicious and more comfortable with making than most cookies. It comes together in 30 minutes and is a holiday must! You can make many variations with these sweet, buttery finger cookies, but my favourite are these fragrant robust Vegan Plant-Based Earl Grey Shortbread Cookies! Gluten-free and refined sugar-free option.

VEGAN PLANT-BASED EARL GREY SHORTBREAD

Some people swear to use only butter for the best flavour and results. Every time I see recipes asking for 2 cups of butter, I shudder. Even though I adore shortbread cookies, I’m automatically calculating how long I need to run to burn off the calories every time I think of how much butter is in them!

I used to buy these expensive shortbread cookies from a coffee shop next to my hairdresser’s salon. I have a weak spot for them. Those chubby little shortbread fingers were delicious with coffee. 

Healthy Plant-Based Vegan, Gluten-Free, Refined-Sugar-Free Options

For a healthier take on making shortbread cookies, I used Becel plant-based “butter” for a vegan base. You can also choose Bob’s Red Mill gluten-free all-purpose flour if you want to make these cookies gluten-free. Use organic maple syrup in place of granulated sugar if you want it to be refined-sugar-free too!

VEGAN PLANT-BASED EARL GREY SHORTBREAD

To make these simple shortbread cookies more fragrant and enjoyable, I infused Vanilla Earl Grey tea leaves into the cookie dough. Grind the whole tea leaves in a coffee grinder with a spice grinder accessory kit until finely powdered. 1 1/2 tablespoons should do the trick without overpowering the cookies!

Feel free to use your favourite tea leaves, hojicha tea powder or organic matcha green tea powder as a substitutes. Genmaicha green tea is also very lovely!

Option for vanilla paste with seeds instead of vanilla extra for a bold vanilla flavour that is unmatched.

Shape it into chubby fingers or roll them into 1/2 inch disks. What do you prefer? I love snacking on these shortbread cookies with a nice hot cup of Earl Grey Hot Chocolate by the fireplace!

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

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VEGAN PLANT-BASED EARL GREY SHORTBREAD COOKIES RECIPE

VEGAN PLANT-BASED EARL GREY SHORTBREAD

  • Author: Nancy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: Dessert
  • Diet: Vegan

Description

These plant-based vegan shortbread cookies are delicious and more comfortable with making than most cookies. It comes together in 30 minutes and is a holiday must! You can make many variations with these sweet, buttery finger cookies, but my favourite are these fragrant robust Vegan Plant-Based Earl Grey Shortbread Cookies! Gluten-free and refined sugar-free option.


Scale

Ingredients


Instructions

  1. Grind the Vanilla Earl Grey tea leaves in a coffee grinder with a spice grinder accessory kit until finely powdered. 
  2. Preheat oven to 350 degrees (175 C).
  3. Line a large cookie sheet with parchment paper.
  4. In a large mixing bowl or stand mixer, cream butter until it is creamy.
  5. Add finely powdered Vanilla Earl Grey tea leaves, pure vanilla extract, maple syrup or granulated sugar, sea salt and blend.
  6. Add flour slowly in 3 or 4 intervals and blend until thoroughly mixed. 
  7. Remove from stand mixer and work the dough until you can shape it into ball. The dough should press together without being sticky. 
  8. With a rolling pin, roll the dough our and then flatten approximately 1 inch in height. 
    Use a dough cutter and cut the dough into 1″ x 3″ rectangles.
  9. Refrigerate for 15 minutes to harden.
  10. Remove from refrigerator.
  11. Cut cookie dough into vertical 1 inch stripes.
  12. Carefully transfer cut cookie dough to prepared parchment paper lined large cookie sheet, spacing them 1/2 inch apart. 
  13. Use a fork to gently poke some holes in each cookie so it will not crack with baking. 
  14. Bake for 15-17 minutes or until light golden brown. Keep a close eye at the 14 minute mark. 
  15. Remove from oven and let rest on a cooling rack for 10 minutes. The cookies will start to harder quickly. 
  16. Serve and enjoy!


Notes

  • If the dough is sticky, add 1-2 tbsp flour and knead it.
  • If the dough is too dry, add a little more 1-2 tbsp maple syrup.
  • Divide the cookie dough in half (into two balls). It makes rolling it out easier.
  • Cut cookie dough into 1/2 inch discs if you prefer round shortbreads instead of 1″ x 3″ rectangles.
  • If the cookie dough has become too hard in the refrigerator, let rest for 5 minutes to soften. 
  • You do not need to grease the cookie sheet.
  • Cookies can be stored up to 1 week.
  • Double the recipe for a large batch.

 

Keywords: best shortbread recipe, Vegan Desserts, Plant Based Desserts, Vegan cookies, Plant Based cookies, Christmas Cookies, Holiday Cookies, Shortbread Cookies, Earl Grey Tea, Vanilla, non-dairy butter, gluten-free cookies,

Recipe Card powered byTasty Recipes

These plant-based vegan shortbread cookies are delicious and more comfortable with making than most cookies. It comes together in 30 minutes and is a holiday must! You can make many variations with these sweet, buttery finger cookies, but my favourite are these fragrant robust Earl Grey Shortbread cookies! Gluten-free and refined sugar-free option.

#SHORTBREADCOOKIES #SHORTBREADCOOKIESRECIPES 
#SHORTBREADCOOKIESCHRISTMAS
#VEGANSHORTBREAD #VEGANSHORTBREADGLUTENFREE
#VEGANDESSERTRECIPES #VEGANCOOKIESEASY #PLANTBASEDDESSERTS #PLANTBASEDCOOKIES #CHRISTMAScookies #HOLIDAYCOOKIES #INSTANOMSS

PIN THE ABOVE IMAGE TO YOUR DESSERT RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!

MORE VEGAN RECIPES: 


This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Christmas Gift Guide: For Home Chef

Christmas Gift Guide: For Home Chef

Is there a Chef in your life? Or have you brought out the inner Chef in you this year? Whether you are looking for last minute gift ideas for the professional, home chef or your favourite chef friend, we have curated a list of our…

Is PUBLC Search Engine Worth Signing Up For?

Is PUBLC Search Engine Worth Signing Up For?

There’s a new search engine called PUBLC.com on the market that is worth signing up for, and it is not Google. Its motto is to help elevate user experience and discovery of content that is not limited by SEO. Publishers, Bloggers and Content Creators monetize…

VEGAN PLANT-BASED DUMPLINGS

VEGAN PLANT-BASED DUMPLINGS

I love dumplings! I can eat dumplings for breakfast, lunch, dinner or as a snack! There are so many variations to making the dumpling fillings – pork, chicken, prawns, mushrooms, you name it! Today, I used Impossible Foods plant-based burger patty for a healthier Vegan, Plant-Based Dumplings! These makes for an excellent plant based meals!

VEGAN PLANT-BASED DUMPLINGS

This recipe is adapted from Chef May Chow after she and Impossible Foods held a virtual zoom cooking class for myself and a few other food bloggers! It was so much fun!

Similar to Chef May, in my household, there was never a recipe. It was always “Free Styled.” We would sit around the kitchen dining table, folding hundreds of little dumplings and freeze them over later consumption. You would never just make one dumpling (or six for only one meal!). It had to be an event!

Sounds it is with my mom, my grandma, some aunties or all together. Ever wonder how argumentative Cantonese sounds? Or cacophony of clatter when that many people gather around a kitchen dining table? They could be saying the nicest thing but still, they sound like utter chaos!

chef may chow at lil bao in hk
Chef May Chow @ Lil Bao in Hong Kong

At Little Bao in Hong Kong, Chef May Chow loves to reimagine Chinese favourites in a fresh, casual-cool way – much like how I like to find modern Chinese cooking, Asian inspired dishes with healthy vegan substitutes. Our recipes are delicious and makes for great plant based recipes for beginners and those exploring a plant based diet.

Her Happy Paradise XinJiang Dumplings is a recipe modified from Impossible Cookbook, XinJiang Pockets. We’ve loosely adapted it to fit our taste preference (mainly to reduce the amount of cumin present in the much-loved meat pockets from Islam Food 清真牛肉館 a popular Halal/Chinese restaurant in Kowloon. If you ever get a chance to visit Hong Kong, their juicy turnovers are a must-try!

VEGAN PLANT-BASED DUMPLINGS

Make the Szechuan chili powder: In a small bowl, whisk together all of the ingredients. Set aside.


Make the filling: In a small skillet over medium-low heat, toast cumin seeds until darkened and fragrant. (Should take about 5 minutes).

Transfer cumin seeds to a cutting board and coarsely chop.


In a large bowl, put daikon, green onion, 2 tablespoons of water, and Szechuan chili powder. Whisk to combine. Crumble the Impossible™ Burger into the bowl. Mix the ingredients together gently with your hands until well combined.


Wrap dumplings: Place dumpling wrappers on a work surface. Spoon 1 tablespoon of the Impossible mixture into the center of the dumpling wrapper.


Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal.

I recommend storing dumplings in the freezer overnight first to take shape instead of cooking immediately after folding!

VEGAN PLANT-BASED DUMPLINGS


Best Way To Cook Dumplings:

Dumplings are delicious whether you pan-fried them or boil them in hot water and add soup later! Both methods are excellent and go well with some chilli oil or xo sauce. Depending on the time of day, a side of tea or beer also makes a great pairing!

How To Pan Fry Dumplings:

Heat vegetable oil in a large skillet over medium heat. Working in batches of approximately 6 dumplings each time, add dumplings in a single layer and cook until bottoms begin to brown.


Add 1/2 cup water, cover and cook for about 3 minutes; check from time to time and cook until the water has evaporated completely and the bottoms are crisp and golden brown. It should take about 2 more minutes.

Repeat with remaining dumplings, adding more vegetable oil as needed.

Pan fried dumplings taste best with a charred bottom!

How To Boil Dumplings:

Boil oil hot water in a medium pot.

Once the water is boiling, add frozen dumplings. The water will settle.

Once the water is boiling again, transfer the dumplings to a bowl.

Add some of the hot water to the bowl with dumplings, add some finely chopped green onions, xo sauce, ground white pepper, some soy sauce or chicken stock if you prefer.

Boiled dumplings also make for a fantastic comforting meal!

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

VEGAN PLANT-BASED DUMPLINGS

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I love dumplings! I can eat dumplings for breakfast, lunch, dinner or as a snack! There are so many variations to making the dumpling fillings – pork, chicken, prawns, mushrooms, you name it! , Reimagine Chinese favourites in a fresh, casual-cool way, I used Impossible Foods plant-based burger patty for a healthier Vegan, Plant-Based Dumplings! #vegandumpings #veganplantbased #veganburgerpatties #impossibleburger #cookimpossible #plantbaseddumplings #plantbased #instanomss #veganrecipes #veganrecipeshealthy #veganrecipeseasy #veganrecipesdinner #xinjiang #islamfood #halachinese #halafood

VEGAN PLANT-BASED DUMPLINGS

  • Author: Nancy
  • Prep Time: 30
  • Cook Time: 5
  • Total Time: 35 minutes
  • Yield: 30 dumplings 1x
  • Category: appetizer, snack
  • Method: Boil, Pan Fry
  • Cuisine: Chinese
  • Diet: Vegan

Description

I love dumplings! I can eat dumplings for breakfast, lunch, dinner or as a snack! There are so many variations to making the dumpling fillings – pork, chicken, prawns, mushrooms, you name it! Reimagine Chinese favourites in a fresh, casual-cool way, I used Impossible Foods plant-based burger patty for a healthier Vegan, Plant-Based Dumplings!


Scale

Ingredients

Chili Powder Mix 

  • 1/2 tsp garlic powder 
  • 1/2 tsp ground black pepper
  • 1/2 tsp hot paprika 
  • 1/2 tsp red chili powder
  • 1/4 tsp ground cumin 
  • 1/2 tsp kosher salt 
  • 1/2 tsp sugar 
  • 1/4 tsp white sesame seeds 

 

Filling 

  • 1/4 tbsp cumin seeds 
  • 6 tbsp (40g) Chinese pickled daikon radish, finely chopped 
  • 3 green onion, white and green parts, finely chopped 
  • 1 recipe Chili Powder Mix (above)
  • 12 oz (340g) Impossible™ Burger 
  • 2 tbsp vegetable oil 

 


Instructions

  1. Make the Szechuan chili powder: In a small bowl, whisk together all of the ingredients. Set aside. 
  2. Make the filling: In a small skillet over medium-low heat, toast cumin seeds until darkened and fragrant. (Should take about 5 minutes). 
  3. Transfer cumin seeds to a cutting board and coarsely chop. 
  4. In a large bowl, put daikon, green onion, 2 tablespoons of water, and Szechuan chili powder. Whisk to combine. Crumble the Impossible™ Burger into the bowl. Mix the ingredients together gently with your hands until well combined. 
  5. Wrap dumplings: Place dumpling wrappers on a work surface. Spoon 1 tablespoon of the Impossible mixture into the center of the dumpling wrapper. 
  6. Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. 
  7. Cook dumplings: Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown.
  8. Add 1/2 cup water, cover and cook for about 3 minutes; check from time to time and cook until the water has evaporated completely and the bottoms are crisp and golden brown. Should take about 2 more minutes. 
  9. Repeat with remaining dumplings, adding more vegetable oil as needed. 


Notes

  1. Cook as many as needed and freeze the remainder.
  2. Or double the recipe to make a big batch to store in the freezer and cook as many as required for each meal whenever you are hungry!
  3. I recommend storing dumplings in the freezer overnight first to take shape instead of cooking immediately after folding!

Keywords: plant based, vegan, impossible foods, impossible burger, chinese recipes, halal, islam food, chinese dumplings, dumpling recipe, vegan dumplings, plant based dumplings, meat alternative

Recipe Card powered byTasty Recipes

PIN THE ABOVE IMAGE TO YOUR VEGAN RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!

MORE VEGAN RECIPES: 


This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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VEGAN PLANT-BASED BURGER WITH ISRAELI SALAD

VEGAN PLANT-BASED BURGER WITH ISRAELI SALAD

Don’t get me wrong! I love a good burger, especially a good plant-based burger! I used Impossible Foods plant-based patty for a healthier vegan burger with Israeli salad. This mouthwatering Vegan Burger with Israeli Salad is bright, balanced and beautiful! I loosely adapted Chef Justin…

HOW TO SHOP BLACK FRIDAY LIKE A PRO! TIPS

HOW TO SHOP BLACK FRIDAY LIKE A PRO! TIPS

If you are a little overwhelming with Black Friday sales, you are not the only one. While our American friends will be celebrating Thanksgiving this weekend, we will be taking advantage of these AMAZING Amazon Black Friday deals that we’ve been crushing now! Before anything have you…

Szechuan Vegan Mapo Tofu 麻婆豆腐

Szechuan Vegan Mapo Tofu 麻婆豆腐

Szechuan Vegan Mapo Tofu 麻婆豆腐 – meet this classic and innovative modern take on this Chinese dish. It has a nice firm bite that goes really well with the creamy softness of tofu with extra lip-tingling heat from Szechuan peppercorns!

Szechuan Mapo Tofu 麻婆豆腐

Call it Vegan Mapo Tofu 2.0. After our Not So Spicy Mapo Tofu recipe shared not too long ago made with mushrooms, I decided to make this classic home-cooked Chinese Cantonese dish with plant-based burger patties. I used Impossible Foods plant-based patty for a healthier vegetarian mapo tofu version. Quick, easy recipe in 15 minutes Chinese recipe!

If you feel like you need an extra dose of veggies, add some diced carrots. Make sure to cook it thoroughly until softened. The worst thing is biting into mapo tofu with hard crunchy pieces.

The amount of heat you want in this dish is entirely up to you! Sichuan peppercorns are very spicy with a long lingering burn. And the black bean sauce with garlic is very salty. It is important to start with a little, taste, and adjust to your preference. Always taste throughout making this recipe.

If it is too bland, add more black bean sauce. Personally I like adding another tablespoon of sichuan peppercorn, but it is your mapo tofu, not mine.

Szechuan Mapo Tofu 麻婆豆腐
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Vegan Szechuan Mapo Tofu 麻婆豆腐 is a classic home cooked Chinese Cantonese dish. I used Impossible Foods plant based patty for a healthier vegetarian mapo tofu version. Quick easy recipe in 15 minutes Chinese recipe! #Veganrecipes #MapoTofu #麻婆豆腐 #chineserecipes #cantoneserecipes #instanomss #szechuanfood #chinesefood #easychinese

Szechuan Mapo Tofu 麻婆豆腐

  • Author: Nancy
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 24 servings 1x
  • Category: main dishes, entree
  • Method: stir fry
  • Cuisine: Chinese
  • Diet: Vegan

Description

Szechuan Vegan Mapo Tofu 麻婆豆腐 – meet this classic and innovative modern take on this Chinese dish. It has a nice firm bite that goes really well with the creamy softness of tofu with extra lip-tingling heat from Szechuan peppercorns!

Call this Mapo Tofu 2.0. After our Not So Spicy Mapo Tofu recipe shared not too long ago made with mushrooms, I decided to make this classic home-cooked Chinese Cantonese dish with plant-based burger patties. I used Impossible Foods plant-based patty for a healthier vegetarian mapo tofu version. Quick, easy recipe in 15 minutes Chinese recipe!


Scale

Ingredients

  • 200g Impossible Burger (plant-based meat alternative)
  • 400g Firm Tofu, cubed (or silken tofu if you prefer)
  • 2 tbsp vegetable oil
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tbsp black bean sauce with garlic 
  • 1 tbsp Szechuan peppercorn, more if you prefer spicier 
  • 3 tablespoon ginger, grated
  • 6 cloves garlic, minced 
  • 1.5 teaspoon corn starch
  • 2 cups vegetable broth
  • 1 stalk of green onions, finely chopped for garnish 
  • drizzle of XO chili oil to taste
  • 1/2 small carrot, diced (optional)
  • white jasmine rice for serving

 


Instructions

  1. In a heavy bottomed non-stick Wok or Cast Iron, heat oil over medium high heat. Let the oil simmer, not smoke.
  2. Sautee garlic, ginger and onions, stir for 30 seconds.
  3. Break apart Impossible Burger into the pan. Stir until golden browned and fragrant, about 5 mins. Remove from pan and set aside.
  4. In the same heavy bottomed non-stick Wok or Cast Iron over medium high heat, stir together light soy sauce, dark soy sauce, black bean sauce with garlic, Szechuan peppercorns, and 2 cups of vegetable broth and bring to a simmer. Add in carrots and cook for 3 minutes or until carrots are soft. 
  5. In a separate small bowl, dissolve 1.5 teaspoons of corn starch into cold water, add this mixture into your pot, and stir evenly. Add more if you prefer your mapo tofu thicker. 
  6. Add your previously cooked Impossible Burger and tofu and sesame oil and stir gently. 
  7. Add 
  8. Adjust your spice preference. If you do not find it spicy enough, add a little bit more Szechuan peppercorns. 
  9. Garnish with finely chopped green onions.
  10. Serve and enjoy over jasmine white rice! 


Keywords: vegan mapo tofu, szechuan peppercorns, sichuan mapo tofu, impossible burger, plant based chinese recipes, vegan chinese food, 麻婆豆腐

Recipe Card powered byTasty Recipes


DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

Szechuan Vegan Mapo Tofu 麻婆豆腐 is a classic home cooked Chinese Cantonese dish. I used Impossible Foods plant based patty for a healthier vegetarian mapo tofu version. Quick easy recipe in 15 minutes Chinese recipe! #Veganrecipes #MapoTofu #麻婆豆腐 #chineserecipes #cantoneserecipes #instanomss #szechuanfood #chinesefood #easychinese

PIN THE ABOVE IMAGE TO YOUR CHINESE FOOD RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

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Butternut Squash Soup

Butternut Squash Soup

It is butternut squash season! Time to whip up lots of healthy and delicious recipes like this Easy Butternut Squash Soup! This nutrient-dense autumn vegetable is an excellent source of fibre, calcium, magnesium and Vitamins A, C, E and B. Just three tablespoons of cooked…

How I Am Going to Live an Online Lifestyle

How I Am Going to Live an Online Lifestyle

If we are going into lockdown 2.0, I want to do it right by living as contactless as possible! How I Am Going to Live an Online Lifestyle without going grocery shopping or queuing up at the supermarket? Easy! I haven’t step foot into a…

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

A must-have postpartum dish for new moms and a wonderful winter dish to boost the immune, improve Qi, replenish and warm the blood, expel cold and dampness, and restore vitality to the body! Chinese Pig Trotter with Black Vinegar and Ginger 豬腳薑醋 is recommended for women’s health and well being and is a beautiful dish to replenish calcium and boost collagen!

There is a lot of collagen from the pig trotter, its bones, and the hard-boiled egg. This sweet black vinegar and ginger stew aid vitality. This stew can be reboiled multiple times. Add extra black vinegar, hard-boiled eggs, pork trotters and even beef tendon! The flavours just gets better over time!

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

Black Vinegar Pork Trotter During Pregnancy Benefits

This Chinese tradition, called the magic of a month of rest, “sitting moon,” “sitting the month or Zuo Yuezi goes back for centuries. This month directly after childbirth is crucial for new mothers and their children. Rooted in Traditional Chinese Medicinal theories, a woman can rebuild their health during this critical recovery time! All old ailments could be made new provided proper care.

Before pregnancy, my hands and feet would be super cold, especially during the winter months. Fast forward postpartum with proper postpartum confinement, I no longer experience those symptoms. I feel healthier and stronger albeit still very sleep deprived!

Women have a higher risk of developing osteoporosis and broken bones than men of the same age group because women have smaller and thinner bones than men. Between age 20 to 80, women lose one-third of the bone mineral density. So it is crucial to replenish lost vitamins and minerals early on.

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

Chinese Ginger Vinegar Benefits

The citric acid from the black vinegar aids metabolism and cholesterol reduction. Ginger helps digestion, improves the absorption and assimilation of essential nutrients in the body. Ginger also helps warm the body up, improve the spleen and digestive system, restores Qi and Yang energy, treats anemia, weakness, tiredness, and etc.

I’ve always loved this dish because of the ginger aroma and the sweet and sour taste. Black vinegar contains many essential amino acids. Amino acids help repair muscle tissue and nail growth. Black vinegar helps to balance our body’s PH levels by neutralizing lactic acid and alkalizing the blood. Every winter, I will eat a pot of Chinese Pig Knuckles with Black Vinegar and Ginger to help fight ageing.

How to Cook the Best Black Vinegar Pork Trotters

Making the best pig trotter stew with black vinegar and ginger is actually very simple. But it takes time. Usually, I will allow myself two days to prepare this. Some recipes online condense the process into one sitting, but this is one that I’ve grown with. 

My grandma also emphasizes using both young and old ginger. She says you want the hotness from old ginger and the aroma from young ginger. 

You will want to both slice and bruise the ginger. Bruise and pound the ginger with a meat mallet or the side of your blade.

Most people do not put red dates in their stew, but personally, I like to add a few for that extra sweetness. Chinese red dates have many health benefits such as Vitamin C, Vitamin A, Vitamin B1, Vitamin B2, protein, calcium, phosphorus, iron and magnesium. Red dates are antioxidants and help stimulate the production of white blood cells. The iron and phosphorus in red dates also help prevent osteoporosis and anemia, both common in women.

I hope you like this recipe and enjoy some warmth during the cold winter months! How do you usually stay warm? Let us know in the comments below.

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A must-have postpartum dish for new moms and a wonderful winter dish to boost the immune, improve Qi, replenish and warm the blood, expel cold and dampness, and restore vitality to the body! Chinese Pig Trotter with Black Vinegar and Ginger 豬腳薑醋 is recommended for women's health and well being and is a beautiful dish to replenish calcium and boost collagen! #blackvinegar #blackvinegarrecipe #blackvinegarpigtrotter #Chinese Pig Trotter with Black Vinegar and Ginger #豬腳薑醋 #腳醋 #豬腳薑 #chineserecipes #postpartumconfinement #ZuoYuezirecipes #yuezi #newmoms #preganancyrecipes #instanomss

THE BEST BLACK VINEGAR PIG TROTTER AND GINGER RECIPE 豬腳薑醋 | CHINESE PIG FEET POSTPARTUM RECIPE

  • Author: Nancy
  • Prep Time: 120 mins
  • Cook Time: 145 mins
  • Total Time: 4 hours 25 minutes
  • Yield: 1 pot 1x
  • Category: Stews
  • Method: Boil
  • Cuisine: Chinese, Chinese Medicinal Food Therapy

Description

A must-have postpartum dish for new moms and a wonderful winter dish to boost the immune, improve Qi, replenish and warm the blood, expel cold and dampness, and restore vitality to the body! Chinese Pig Trotter with Black Vinegar and Ginger 豬腳薑醋 is recommended for women’s health and well being and is a beautiful dish to replenish calcium and boost collagen!


Scale

Ingredients

  • 100 grams old ginger 老薑
  • 100 grams young ginger 子姜
  • 1 tsp oil 茶匙油
  • 1/3 tsp salt 茶匙鹽
  • 4 bottles (600g each) sweetened vinegar 八珍甜醋
  • 200 ml black vinegar ( sour vinegar) 黑醋
  • one pig front leg or black leg 豬手 / 豬脚
  • 4 tbsp Dark Brown Sugar
  • 46 eggs 雞蛋
  • 4 tsp shaoxing wine 紹興酒
  • 5pcs Red Dates 红枣 *optional

Instructions

Day 1

  1. wash and pat dry ginger. It must be fully air dried approximate 2 hours.
  2. tenderize and bruise the ginger. Also slice a few pieces of ginger
  3. Over medium heat, stir fry the ginger for 6 mins. Add 1 tsp oil, 1/3 tps salt, con’t to stir fry until ginger is fully dry. Otherwise wet ginger will promote bacteria and mold.
  4. In a large pot (preferably clay pot), pour 4 bottles of 600 grams each of sweetened vinegar, 200 ml black vinegar, 4 tbsp Dark Brown Sugar
  5. Boil at high heat. When bubbling, add in previously stir fried ginger.
  6. Once boiling, Reduce heat to low and cook for 2 hours.
  7. Turn off the heat and leave overnight.

 

 

Day 2

  1. Clean, wash and pat dry pig trotters. Cube
  2. Boil a hot pot of water, add a few slices of ginger, 4 tsp of shaoxing wine and pig trotters.
  3. Cover the lid and bring to boil.
  4. When it is boiling, turn to medium heat and cook for 30 mins.
  5. Once cooked, remove from water, and pat dry.
  6. Add to Day 1 cooked ginger and black vinegar pot.
  7. Boil at high heat. Reduce heat to low and cook for 2 hours.
  8. Turn off the heat and leave overnight.

 

 

Day 3

  1. Boil hard boil eggs for 13 mins.
  2. Add salt to the boiling pot. Salt helps to keep egg whites inside the shell even if the shell is cracked.
  3. Shock in cold water and remove the shell.
  4. Add the hard boil eggs to the Day 2 pig trotter with black vinegar and ginger pot.
  5. Boil at high heat. Reduce heat to low and cook for 1 hour.

 



Notes

  1. NOTE: To preserve this pot, bring to boil at high heat at least 3 times a week. Until consumed.
  2. I typically like to keep it in the fridge and reheat when I feel like eating some.
  3. Optional. Add red dates to your Pig Trotter with Black Vinegar and Ginger stew. Remember to remove seeds from the red dates.
  4.  If your supply is getting low, add extra black vinegar, hard-boiled eggs, pork trotters and even beef tendon! The flavours just gets better over time!

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ICYMI

Mission Hill Winery Estate Okanagan | Summerland Kelowna BC

Mission Hill Winery Estate Okanagan | Summerland Kelowna BC

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate located heart of British Columbia’s breathtaking Okanagan Valley wine country is must for anyone visiting Kelowna for the first time. This trip was one that I will always remember and hold dear to my heart. The breathtaking scenery provides a great place for you to take refuge from the busyness of daily life and escape for while with a delicious glass (or bottle, we don’t judge) of wine. We came here on our second day of our Summerland road trip. After travelling from Vancouver and pre-drinking before at Sumac Ridge Estate Winery, we didn’t want to leave this beautiful place. We made sure we made dinner reservations at the Mission Hill Terrace Restaurant for dinner later that evening.

 

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Upon arriving you are greeted at the gate with beautiful grapes and a stunning view. Even on a cloudy day, the view is mesmerizing. We sat on the grass for a long while talking nonsense, life and just soaking up God’s creation.

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate SOMMELIER GUIDED TOURS:

Legacy Tasting Experience – 90 minutes $50 pp

WINERY TOURS:

  • Discovery Tour – 60 minutes $20 pp
  • Heritage Tour – 60 minutes $12 pp

GROUP TOURS:

  • WINERY HOURS – OPEN DAILY
  • October 9th – December 31st, 2012, 11:00am-5:00pm
  • *closed Christmas, Boxing Day & New Year’s Day
Remember to book your reservations in advance on the Mission Hill Winery Estate website as there are limited spaces. We chose the Discovery Tour which began with an introduction to viticulture at Mission Hill and its importance in winemaking. Tour begins in the vineyards, followed by our winery film, architecture highlights and a visit to our underground Barrel Cellar. In the end, guests will enjoy an extensive tasting of 4 award-winning wines and a $5.00 gift voucher for our Wine Shop.

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

 

After all the wine tasting and touring I was ready to spend my $5 voucher and indulge on flights. 3 for $10 or any single for $4. If you purchase two bottles from the selected list, you can enjoy one tasting also. I really enjoyed their 06 SLC Chard and their SLC Syrah.

 

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

It is VERY IMPORTANT to keep the cheese and crackers you purchase close to you. There are many guests whom thinks it is free and communal and start reaching into your purchased food. Most are probably already intoxicated from the wine tour and wine tasting where common sense and mannerism is throw out the door.

 

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

And after all that wine drinking you can join us at the Mission Hill Terrace Restaurant to indulge in some seafood and steak.

 

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Mission Hill Winery
URL: http://www.missionhillwinery.com/
Cuisine: Winery, Vineyard

Hours:
Sunday 11:00 AM – 5:00 PM
Monday 11:00 AM – 5:00 PM
Tuesday 11:00 AM – 5:00 PM
Wednesday 11:00 AM – 5:00 PM
Thursday 11:00 AM – 5:00 PM
Friday 11:00 AM – 5:00 PM
Saturday 11:00 AM – 5:00 PM

1730 Mission Hill Rd, West Kelowna, BC V4T 2E4
(250) 768-7611

 

 


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