Gluten-Free Dumplings (No Wrapper)

These gluten-free dumplings don't need dumpling wrappers. Instead dumpling fillings are coated in cornstarch to turn into nude dumplings. Make sure to use gluten-free soy sauce to serve with.

Course Appetizer, Main Course

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

Cook Time 10

Total Time 30

Servings

Calories 279

Author Holly Ford

Ingredients

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

Instructions

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.

Nutrition