No-Wrapper Shrimp & Chive Dumplings (Gulim Mandu)

Byhubbybap@gmail.com
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Gulim mandu is one of those Korean recipes that feels surprisingly simple once you make it.

“Gulim” means rolling in Korean, and instead of wrapping dumplings with a wrapper, you simply roll the filling in starch before steaming. It gives the dumplings a soft, slightly chewy coating while keeping the inside really juicy and tender.

I made a shrimp version this time because I almost always have frozen shrimp in my freezer, and it worked so well with Korean chives. In Korea, chives are a really popular mandu filling because they add such a fresh savory flavor. I used Korean chives here, which are thinner and softer, but Chinese chives or even green onions work well too.

One of my favorite things about gulim mandu is how flexible the filling can be. You can easily switch up the protein or vegetables depending on what you have at home.

They’re light, juicy, naturally gluten free, and so good with a simple dipping sauce.

Gulim Mandu Korean no-wrapper shrimp and chive dumplings

No-Wrapper Shrimp & Chive Dumplings (Gulim Mandu)

Korean gulim mandu made with shrimp and chives for a simple dumpling recipe without wrappers.
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Prep Time 20 minutes
Cook Time 14 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 cup Shrimp peeled, deveined, and finely minced
  • ⅓ cup Korean chives chopped, Chinese chives or green onion also work
  • 1 Red chili chopped
  • 2 Green chilies chopped
  • 1 tbsp Korean cooking wine (matsul)
  • 1½ tbsp Sesame oil
  • 1 tbsp Oyster sauce
  • ½ tsp Black pepper
Coating
  • ⅓ cup Potato starch
Dipping Sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • ½ tsp Gochugaru

Equipment

  • Steamer or steaming basket
  • Steaming mat or liner

Method
 

  1. Make filling
    Mix shrimp, Korean chives, red chili, green chilies, Korean cooking wine (matsul), sesame oil, oyster sauce, and black pepper until well combined.
  2. Shape dumplings
    Form the filling into bite-sized balls.
  3. Coat
    Roll each dumpling generously in potato starch until evenly coated on all sides.
  4. Prepare steamer
    Line a steamer or steaming basket with parchment paper if desired to help prevent sticking.
  5. Steam
    Arrange dumplings with a little space between each piece. Steam for about 15 minutes, until fully cooked and slightly translucent on the outside.
  6. Make dipping sauce
    Mix soy sauce, rice vinegar, and gochugaru together.
  7. Serve
    Serve hot with dipping sauce.

Notes

Difficulty

Easy – No wrapper folding required.

Storage

Refrigerator: Up to 2 days airtight.
Freezer: Freeze before steaming for best texture.
Reheat: Steam again for a few minutes until warmed through.

Tips

• Finely mincing the shrimp helps the filling hold together better
• Lightly wet hands if the filling feels sticky while shaping
• Coat generously with potato starch for the best texture
• Leave a little space between dumplings while steaming
• Korean chives are softer and more aromatic than regular chives
• The dumplings become slightly translucent after steaming

If you liked this, you might also like:

Spicy Jumbo Kimchi Mandu

Rice Paper Bibim Mandu (Crispy Flat Dumplings with Spicy Vegetables)

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