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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
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)
- 3 tbsp soy sauce (use gluten-free)
- 1+1/2 tbsp vinegar
Instructions
- 1
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.
- 2
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.
- 3
Bring a pot of water to boil.
- 4
Put cornstarch in a shallow bowl. Roll the balls to coat with cornstarch evenly. You want to coat them twice to hold their shape.
- 5
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.
- 6
Take them out and serve hot with the dipping sauce
- 7
To make the dipping sauce, combine soy sauce and vinegar and mix well.