Pressure Cooker Asian Steamed Dumplings

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.

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.

This Asian Steamed Dumpling recipe is from a new cookbook, The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time, written by Kathy Hester. In addition to being a cookbook author, Kathy also has a successful vegan blog, Healthy Slow Cooking, and she’s recently turned her attention to creating healthy Instant Pot recipes

Although I’m not a Vegan, I am trying to incorporate more veggies and meatless meals into my menu. Her cookbook is filled with recipes, tips and charts that make it easy to do in less time in the Instant Pot or other electric pressure cooker.

Pressure Cooker Asian Steamed Dumplings

Kathy used Vegan dumpling (potsticker) wrappers available at Asian markets, but I used the regular potsticker wrappers at my grocery store. You’ll usually find them in the produce section and they’re a great shortcut for making dumplings in a flash.

Making Pressure Cooker Potstickers / Pressure Cooker Asian Steamed Dumplings

Another change I made was to use my OXO Steamer instead of the 8-inch bamboo steamer basket Kathy used. I have ordered the bamboo steamer though and I’m looking forward to using it in my 6 quart pressure cooker.

Be sure and spray your steamer with cooking spray. I forgot this step and my dumplings did stick to the steamer.

Pressure Cooker Asian Steamed Dumplings / Potstickers

I served my Pressure Cooker Asian Steamed Dumplings with a Panda Express style spicy orange dipping sauce and had them for lunch one day last week. It’s a great recipe, delicious, and easy-to-make in the pressure cooker.

There’s lots of other recipes in the cookbook that I’m looking forward to trying, including two in her Five Recipes to Start You Out section; the Best Not-Refried Black Beans and Pear Cardamom Steel-Cut Oats for Two.

If you’ve chosen a vegan lifestyle, or just want to up your veggie game like me, add this cookbook to your collection.

Pressure Cooker Asian Steamed Dumplings

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.

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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).
  3. 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.
  4. Get a small bowl of water and set it up next to a cutting board to work on.
  5. 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.
  6. 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.
  7. 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.
  8. Use a quick pressure release to release the pressure.

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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.