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Nude Dumplings (Gluten-Free)

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These dumplings don't need dumpling wrappers. Instead dumpling fillings are rolled into balls than coated in cornstarch. Make sure to use gluten-free soy sauce to serve with.
Cuisine Korean
Diet Gluten Free, Low Lactose
Keyword blueberry dumpling, cornstarch, gluten-free dumpling, ground pork, kimchi pork dumplings, napa cabbage, nude dumpling
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4
Author Holly Ford


  • 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 rice wine
  • 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.