Delicious, flavorful and easy to make dumplings at home. Steam them in a bamboo steamer over the instant pot to get a batch of piping hot dumplings in a jiffy!
Dumplings are an absolute favorite in our house!
From pan fried version to the steamed ones and from dumplings in a soup base to the ones sautéed in schezwan sauce; we LOVE them all.
Asian treats that can be made in so many different ways, I learnt these from a friend and they have become a regular dinner idea for weeknights.
What are dumplings?
Dumplings are a kind of Asian delicacy made by filling a mix of vegetables, meat or paste in a wheat or rice wrapper.
Potstickers, wontons, gyoza, siu mai etc are all kinds of dumplings based on the shape and the covering used.
Dumplings can be steamed, pan fried or even deep fried. They taste delicious in ALL these ways!
Here I have a dumpling recipe that is filled with minced vegetables and tofu. It is steamed and taste great with soy sauce or hot sauce.
The two main components of any dumpling recipe includes the filling and the cover.
What you need to fill these dumplings?
The filling here is a mix of vegetables and tofu. The vegetable choice can be made based on availability and taste.
I have used broccoli, spinach, carrots, cilantro, napa cabbage and green onions.
I often add bok choy, mushrooms, baby corn and peppers to the recipe too.
The vegetables need to be chopped finely. Doing that with a sharp knife of food processor works well.
I added some firm tofu to the recipe too. Adding it is optional but it does give the recipe a great taste and some protein.
The dumpling skins
For this recipe and for most of my dumplings I buy the skins from the Asian store.
My mother makes them from scratch and I totally LOVE it; but I opt for the store bought version to keep the recipe quick.
Both will work well here.
If using store bought ones, you can use the super thin ones or the medium ones. I have the medium ones and they are square cut. The same recipe works for the round ones too.
Using the Instant Pot to steam dumplings
The Instant Pot works well to steam the dumplings. Whether you are making multiple batches on the stove top and in the instant pot at once or using just the instant pot, the method is easy and convenient.
The steam function or the sauté function can be used. I use the sauté to boil the water at first and then switch to steam.
Do you need a bamboo basket?
Not necessary!
A large bamboo basket works well with the 6 quart instant pot. But a small one will do it. It needs to be placed on a trivet inside the instant pot.
If a bamboo basket is unavailable, use a steel steamer insert. It does the job really well too.
Serving suggestion
I like to serve the steamed dumplings with a sauce made using soy sauce, vinegar and minced garlic or ginger. This tastes great with the piping hot dumplings.
Another option is to use any hot sauce. It goes well with the dumplings too.
Steps
Press firm tofu in kitchen towels and remove all the water. Mince all the vegetables and tofu.
In a pan or in the Instant Pot set to 'Sauté' mode add sesame oil. Once hot, add minced tofu.
Sauté for 2-3 minutes till it begins to look dry and add the minced vegetables.
Mix well and cook uncovered on high flame for 5-6 minutes.
Cook for another minute and add chopped cilantro. Mix well.
Once the moisture evaporates, add chili sauce, soy sauce, vinegar, salt and pepper powder. Stir well.
Let the mixture cool.
Once the mixture is cool, start rolling the dumplings.
To do so, place a dumpling wrapper and add a tablespoon of the filling to one corner.
Apply water on the edges and fold them over to make the dumpling as shown. Repeat for all the skins and make sure the folded dumplings are always covered with a wet kitchen towel.
Line a bamboo steaming basket with parchment paper. Place the dumplings on it, spacing them out.
Add 2 cups water in the instant pot and set the mode to Sauté. Once the water starts to boil, change the mode to steam. Place the bamboo steamer on it and cover.
Let the dumplings steam for 10 minutes.
Open the lid and remove the dumplings. Repeat for the remaining dumplings. Enjoy with hot sauce or soy sauce and garlic!
Instant Pot Steamed Dumplings
Ingredients
- Dumpling wrappers 25
- Firm Tofu 7 oz 1 cup, minced
- Napa Cabbage 1 cup minced
- Carrot ½ cup minced
- Green Onions ¼ cup minced
- Spinach ½ cup minced
- Broccoli ½ cup minced
- Cilantro ¾ cup minced
- Salt 1 tsp
- Pepper powder ¾ tsp
- Soy Sauce 2 tsp
- Vinegar 1 tsp
- Chili Sauce 1 tsp
- Sesame Oil 2 tsp
- Water to seal the dumplings and steam
Instructions
- Press firm tofu in kitchen towels and remove all the water. Mince all the vegetables and tofu.
- In a pan or in the Instant Pot set to 'Sauté' mode add sesame oil. Once hot, add minced tofu.
- Sauté for 2-3 minutes till it begins to look dry and add the minced vegetables.
- Mix well and cook uncovered on high flame for 5-6 minutes.
- Cook for another minute and add chopped cilantro. Mix well.
- Once the moisture evaporates, add chili sauce, soy sauce, vinegar, salt and pepper powder. Stir well.
- Let the mixture cool.
- Once the mixture is cool, start rolling the dumplings.
- To do so, place a dumpling wrapper and add a tablespoon of the filling to one corner.
- Apply water on the edges and fold them over to make the dumpling as shown. Repeat for all the skins and make sure the folded dumplings are always covered with a wet kitchen towel.
- Line a bamboo steaming basket with parchment paper. Place the dumplings on it, spacing them out.
- Add 2 cups water in the instant pot and set the mode to Sauté. Once the water starts to boil, change the mode to steam. Place the bamboo steamer on it and cover.
- Let the dumplings steam for 10 minutes.
- Open the lid and remove the dumplings. Repeat for the remaining dumplings. Enjoy with hot sauce or soy sauce and garlic!
Yield: 25 dumplings
Instant Pot Steamed Dumplings
Delicious, flavorful and easy to make dumplings at home. Steam them in a bamboo steamer over the instant pot to get a batch of piping hot dumplings in a jiffy!
Prep time: 20 MinCook time: 10 MinInactive time: 20 MinTotal time: 50 Min
Ingredients
- Dumpling wrappers 25
- Firm Tofu 7 oz (1 cup, minced)
- Napa Cabbage 1 cup, minced
- Carrot ½ cup, minced
- Green Onions ¼ cup, minced
- Spinach ½ cup, minced
- Broccoli ½ cup, minced
- Cilantro ¾ cup, minced
- Salt 1 tsp
- Pepper powder ¾ tsp
- Soy Sauce 2 tsp
- Vinegar 1 tsp
- Chili Sauce 1 tsp
- Sesame Oil 2 tsp
- Water to seal the dumplings and steam
Instructions
- Press firm tofu in kitchen towels and remove all the water. Mince all the vegetables and tofu.
- In a pan or in the Instant Pot set to 'Sauté' mode add sesame oil. Once hot, add minced tofu.
- Sauté for 2-3 minutes till it begins to look dry and add the minced vegetables.
- Mix well and cook uncovered on high flame for 5-6 minutes.
- Cook for another minute and add chopped cilantro. Mix well.
- Once the moisture evaporates, add chili sauce, soy sauce, vinegar, salt and pepper powder. Stir well.
- Let the mixture cool.
- Once the mixture is cool, start rolling the dumplings.
- To do so, place a dumpling wrapper and add a tablespoon of the filling to one corner.
- Apply water on the edges and fold them over to make the dumpling as shown. Repeat for all the skins and make sure the folded dumplings are always covered with a wet kitchen towel.
- Line a bamboo steaming basket with parchment paper. Place the dumplings on it, spacing them out.
- Add 2 cups water in the instant pot and set the mode to Sauté. Once the water starts to boil, change the mode to steam. Place the bamboo steamer on it and cover.
- Let the dumplings steam for 10 minutes.
- Open the lid and remove the dumplings. Repeat for the remaining dumplings. Enjoy with hot sauce or soy sauce and garlic!
Notes:
Did you make this recipe?
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