Best Dumplings Steamed In A Pressure Cooker Recipes

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PRESSURE COOKER ASIAN STEAMED DUMPLINGS



Pressure Cooker Asian Steamed Dumplings image

Easy-to-make Pressure Cooker Asian Steamed Dumplings filled with a colorful blend of shiitake mushrooms, red and green cabbage, and shredded carrots in a soy ginger sauce.

Provided by Barbara Schieving

Categories     Appetizer

Number Of Ingredients 9

1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
1 cup (70 g) minced shiitake mushrooms (or substitute white mushrooms)
1½ cups (105 g) minced cabbage
½ cup (55 g) shredded carrot
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice wine vinegar
1 tsp grated fresh ginger
1 tsp sesame oil (optional)
12 round vegan dumpling wrappers

Steps:

  • For the sauté, use the sauté setting over normal, or do the sauté in a pan on the stove over medium heat. Heat the oil or broth and add the mushrooms once hot. Sauté until the mushrooms release their juices, then add the cabbage, carrot, soy sauce and rice wine vinegar and sauté until the mixture is dry.
  • Remove the liner from the Instant Pot and set on the stove or a pot holder. Mix in the ginger and sesame oil (if using).
  • Cut out a round piece of parchment paper to fit inside a 6- or 8-inch (15-or 20-cm) bamboo steamer. You will be able to fit all 12 dumplings in one level of the 8-inch (20-cm) one. No bamboo steamer? Just use your vegetable steamer lightly coated with oil inside your Instant Pot instead.
  • Get a small bowl of water and set it up next to a cutting board to work on.
  • Place a wrapper on the cutting board and spread water around the edge with your fingertip. Add 1 tablespoon (15 g) filling to the middle of the wrapper and fold in half, matching the edges. Press together. You can stop here or you can grab it by the middle of the sealed part and fold the dough in two places on either side. Then place in the steamer with the pleated side up.
  • Put the top on your bamboo steamer (if using) and add 1½ cups (355 ml) water and your rack to your Instant Pot. Then lower the steamer into the pot.
  • Put the lid on and make sure that the steam release handle is sealed. Select the steam setting and lower the time to 7 minutes.
  • Use a quick pressure release to release the pressure.

HEALTHY STEAMED DUMPLINGS



Healthy Steamed Dumplings image

My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. -Melody Crain, Houston, Texas

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 50 dumplings.

Number Of Ingredients 16

1 cup finely shredded Chinese or napa cabbage
1/4 cup minced fresh cilantro
1/4 cup minced chives
1 large egg, lightly beaten
3 tablespoons rice vinegar
1 tablespoon sesame oil
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1-3/4 pounds lean ground turkey
50 pot sticker or gyoza wrappers
6 cabbage leaves
Sweet chili sauce, optional

Steps:

  • In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 79mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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