Gluten-Free Dumplings (No Wrapper)

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. 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. 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. 3

   Bring a pot of water to boil.

4. 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. 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. 6

   Take them out and serve hot with the dipping sauce

7. 7

   To make the dipping sauce, combine soy sauce and vinegar and mix well.