Gluten-Free Dumplings (No Wrapper)
These gluten-free dumplings don’t need dumpling wrappers. Cornstarch will hold the filling in shape and make them look like nude dumplings. Make sure to use gluten-free soy sauce to dip with.
These adorable meatballs are called Nude Dumplings or Gulim mandu (굴림만두) in Korea. Since there are no dumpling wrappers involved, they are suitable as gluten-free dumplings.
They are nude because they are not wearing the dumpling wrappers like the traditional dumplings would. For being a very modest cook, I thought of covering them with fig leaves. Ha-ha!
How do you make dumplings without the dumpling wrappers?
There is a thin shear layer of cornstarch holding the dumpling balls. It makes these guys have almost see-through looks.
Anyhow, they are very simple to make. They take far less time than the traditional Korean dumplings (Mandu) and they taste awesome!
You can use any dumpling filling you like. I used ground pork, cabbage, and Asian chives — my favorite combination. Use green onion if you can’t find chives.
Since they don’t wear any wonton wrappers or dumpling wrappers, they can be a great gluten-free dish as long as you use naturally brewed gluten-free soy sauce for dipping.
Now, shall we start today’s “nude” episode?
Gluten-free dumpling filling
First, chop the cabbage into small pieces.
Sprinkle 1/2 teaspoon of kosher salt and toss well. Let it sit 10-15 minutes. This will extract the moisture and your cabbage will pretend dead.
Squeeze them out as hard as you can to show your love.
When you love someone, don’t you feel like squeezing them? Or is it just me being weird…?
Now combine ground pork, the nearly-squeezed-to-death cabbage, Asian chives (or green onion), garlic, soy sauce, sesame oil, salt and pepper, and an egg yolk.
Wait! I think I am forgetting someone again.
Ahhh! Ginger. Grate her in an elegant manner.
Mix well together.
Roll the mixture into 1″ balls or whatever size you desire.
Cornstarch coating for dumpling balls
Coat dumpling balls with cornstarch evenly all over. You want to coat them twice, so that they can hold their shape during the cooking.
Here, the ready to go dumpling balls! Make sure you boil a pot of water on the side while you are rolling them.
How to cook gluten-free dumplings
Cooking dumplings in a gently simmering water will be the best cooking method for these skinless dumplings.
Bring a pot of water to boil over medium heat. When the water comes up to a gentle boil, drop these guys.
Simmer them for about 3 minutes stirring occasionally so they don’t stick to the bottom of pot. They will float to the top when they are fully cooked. Make sure your water is simmering hot, not boiling rigorously.
Take them out and serve with the dipping sauce.
I like my dumplings served in a broth to keep them moist. I used a simple anchovy sea kelp stock, but any broth will be fine. Or you can simply serve as is, as soon as they come out of water.
You will love these dumpling balls, especially if you can’t have gluten. They are simple to make, quick to cook, low in calorie, and gluten-free. Most importantly? They are delicious!!!
More Gluten-Free Recipes
- The Simplest Beef Pot Roast
- Korean Honey Garlic Chicken Wings
- Easy Tteok-galbi (Korean short ribs patties)
- Mini Seaweed Rice Rolls (Mayak Gimbap or Kimbap)
- Soy Balsamic Chicken Thighs with Asparagus
Gluten-Free Dumplings (No Wrapper)
- 3/4 lb ground pork
- 3 cup napa cabbage, finely chopped
- 1/3 cup Asian chives or green onion, finely chopped
- 2 tsp minced garlic
- 1/2 tsp freshly grated ginger
- 1 tbsp soy sauce, use gluten-free
- 1 tbsp sweet rice wine (mirim)
- 1 egg yolk
- 1 tsp sesame oil
- 1 tsp kosher salt, divided
- 1/2 tsp pepper
- cornstarch , to coat
For dipping sauce
- 3 tbsp soy sauce , use gluten-free
- 1 1/2 tbsp vinegar
- Toss chopped cabbage with 1/2 teaspoon salt in a bowl and let it sit for 15 minutes to wilt. Squeeze out the cabbage with your hands to remove as much moist as you can.
- In a large mixing bowl, combine pork, cabbage, chives, garlic, ginger, soy sauce, rice wine, sesame oil, egg yolk, 1/2 teaspoon salt, and pepper. Mix all together and make into 1" balls.
- Bring a pot of water to boil.
- Put cornstarch in a shallow bowl. Roll the balls to coat with cornstarch evenly. You want to coat them twice to hold their shape.
- When the water comes to a gentle boil, drop the balls, a few pieces at a time. Cook them about 3 minutes, stirring with a spoon occasionally so that they don't stick to the bottom of the pot. They will float to the surface when they are fully cooked.
- Take them out and serve hot with the dipping sauce
- To make the dipping sauce, combine soy sauce and vinegar and mix well.