These are called Nude Dumplings. They are nude because they are not wearing the wonton wrappers like the traditional dumplings would. For being a very modest cook, I thought of covering them with fig leaves (joking!), but I decided to go with a different material instead. There is a thin shear layer covering them to hold their shape, which makes these guys almost see through look.
Anyhow they are very simple to make dumplings and takes far less time than traditional kinds. And they taste awesome!
You can use any dumpling filling you like. I used ground pork, cabbage, and Asian chives — my favorite combination. Since they don’t wear any wonton wrappers, they can be great gluten free dish as long as you use naturally brewed soy sauce for seasoning.
Shall we start the today’s nude episode?
When you love someone, don’t you feel like squeezing them? Or is it just me being weird…?
Wait! I think I am forgetting someone again.
Ahhh! Ginger. Grate her in an elegant manner.
I like my dumplings served in a broth to keep them moist. I used simple anchovy-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. It is simple to make, quick to cook, low in calorie, gluten free, and most importantly, delicious!!!
What else is better?
Nude Dumplings; for those who can’t have gluten
- 3/4 lb ground pork
- 3 cups Napa cabbage finely chopped
- 1/3 cup Asian chives finely chopped
- 2 teaspoon minced garlic
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoon kosher salt divided
- 1/2 teaspoon pepper
- some cornstarch to coat
For the dipping sauce
- 3 tablespoon soy sauce
- 1 1/2 tablespoon 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 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, 1/2 teaspoon salt, and pepper. Mix all together and make into 1" balls.
- Bring a pot of water to boil.
- Pour cornstarch in a shallow bowl and roll the balls to coat evenly around. You want to coat them twice to hold their shape.
- When the water comes to gentle boil, drop the balls a few at a time to cook, 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 with the dipping sauce while hot.