Gullim Mandu: Korean Pork and Napa Cabbage Dumplings Without Wrappers

Toss the 3 cups of cabbage with 1/2 tsp salt, leave 15 minutes, and squeeze firmly to remove liquid.

Mix the ground pork, drained cabbage, chives, garlic, ginger, 1 tbsp filling soy sauce, egg yolk, sesame oil and pepper until sticky.

Shape roughly 24–28 small, bite-size balls. Roll lightly in cornstarch, wait 1–2 minutes, then apply a second thin coating.

Bring a wide pot of water to a boil, then lower the heat to a gentle simmer. Add the dumplings in batches without crowding.

Gently prevent sticking while they simmer. Floating is not proof of doneness: cook until the center of the largest pork dumpling reaches at least 71°C (160°F).

Mix 2 tbsp dipping soy sauce and 1 tbsp vinegar. Serve the drained dumplings hot; wash utensils that touched the raw pork mixture.