Instant Pot Steamed Dumplings
Delicious, flavorful and easy to make vegetable steamed dumplings at home. Steam them in a bamboo steamer over the instant pot to get a batch of piping hot dumplings in a jiffy!
Servings: 5
Calories: 180kcal
Ingredients
- 25 Dumpling wrappers
- 7 oz Firm Tofu 1 cup, minced
- 1 cup Cabbage minced
- ½ cup Carrot minced
- ¼ cup Green Onions minced
- ½ cup Spinach minced
- ½ cup Broccoli minced
- ¾ cup Cilantro minced
- 1 teaspoon Salt
- ¾ teaspoon Pepper powder
- 2 teaspoon Soy Sauce
- 1 teaspoon Vinegar
- 1 teaspoon Chili Sauce
- 2 teaspoon Sesame Oil
- 2 cups Water to seal the dumplings and steam
Instructions
- Press firm tofu in kitchen towels and place a weight on it. This helps remove all the water. Then mince the tofu. Also, mince all the vegetables and set aside.7 oz Firm Tofu
- In a pan add sesame oil. Once hot, add minced tofu.2 teaspoon Sesame Oil
- Sauté for 2-3 minutes till it begins to look dry and add the minced vegetables.1 cup Cabbage , ½ cup Carrot , ¼ cup Green Onions, ½ cup Spinach , ½ cup Broccoli
- Mix well and cook uncovered on high flame for 5-6 minutes.
- Then add in salt and pepper powder. Mix everything well.1 teaspoon Salt , ¾ teaspoon Pepper powder
- Next, add the chopped cilantro. Mix well and cook for an extra minute.¾ cup Cilantro
- Once the moisture evaporates, add chili sauce, soy sauce, vinegar. Turn down the flame and let the mixture cool.2 teaspoon Soy Sauce , 1 teaspoon Vinegar , 1 teaspoon Chili Sauce
- 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 wrappers and make sure the folded dumplings are always covered with a wet kitchen towel.25 Dumpling wrappers
- 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. Let the water come to a boil, then change the mode to steam. Place the bamboo steamer on it and cover.2 cups Water to seal the dumplings and steam
- 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
- Do not overcook the filling: It is important to cook the filling till dry but not soggy. As we steam the dumplings after filling, it is okay to leave some crunch in the vegetables. Together with the soft tofu, it makes a great texture in them.
- Uniformity is key: Make sure all the vegetables and tofu are even in size. This way they distribute evenly in the dumplings and cook well. Also, if making the skins from scratch, make them even in size and thickness. Plus, fold them into same shape so they steam evenly.
- Seal the dumplings well: Seal the dumplings completely on all sides. Make sure there is no air bubble while sealing. Also, work in batches and keep the folded dumplings and the skins covered at all times. This way they do not dry out.
- Do not overcook the dumplings: Simply steam the dumplings till the skins cook. The filling is already cooked. That way they do not turn chewy or soggy.
- Line the steamer basket: It is important to line the bamboo basket. Lettuce leaves, spinach leaves, parchment paper or baking sheet works well. Without lining the dumplings will stick to the bamboo steamer.
- Bring the water to boil before steaming: Do not place the dumplings before boiling the water. The dumplings tend to become soggy as they heat up with the water.
- Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.
Nutrition
Calories: 180kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 862mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2868IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 1mg