It’s so close to the launch of my new book, The Ultimate Vegan Cookbook for Your Instant Pot. I just couldn’t wait to share a recipe from it with you. There are a few unusual uses for your Instant Pot and using it to make Asian steamed dumplings is one of them.
You can look in the book on Amazon now and you can see the whole Table of Contents!
Do you need an Instant Pot to steam dumplings? Absolutely not. However, if you already have one you should wring every bit of use from it that you can! If you don’t have one you can use the cooking instructions here, for the vegan gyoza.
I would love to know how many of you bought an Instant Pot with all the sales going on. Let me know in the comment if you are a new or seasoned Instant Pot user and what some of your favorite uses for it is. You can also request some recipes for me to make!
I buy my dumpling wrappers in a local Asian market and most of the ones I find there are vegan. Even the yellow ones are yellow from dyes and not eggs. With that said, the ones you get in the supermarket seem to have eggs more often than not.
I used an 8-inch 2 layered bamboo steamer to cook my dumpling in. You will still add water to your Instant Pot, then the rack and place the bamboo steamer on top of that. You will probably need to leave off the lid and that’s fine – you don’t really need it.
Another way one tester steamed these little dumplings was with two Instant Pot racks. You can get a cheap extra rack on Amazon or at an Asian market. She put 10 dumplings on a parchment-covered Instant Pot rack, flipped the other Instant Pot rack upside down, covered it with parchment and placed another 10 dumplings on it.
Serves: 12 dumplings
Serving size: 1 dumpling
- 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
- 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.
- Open the steam release valve manually