Instant Pot Steamed Dumplings
- 1/2 tbsp oil
- 1/2 cup cabbage minced
- 1 tbsp soy sauce
- 1/2 cup shiitake mushrooms minced
- 1/4 cup carrot shredded
- 1/2 tsp fresh ginger grated
- 6 round vegan dumpling wrappers
- 1/2 tbsp rice wine vinegar
- 1/2 tsp sesame oil
Add oil and mushrooms in the inner pot of instant pot. Select “Sauté”.
Add cabbage, carrot, soy sauce and rice wine vinegar. Sauté again.
Remove the liner from the instant pot and set aside.
Add in ginger and sesame oil.
Coat a vegetable steamer with oil in the instant pot.
Meanwhile, place a wrapper on a cutting board and spread water around the edges.
Now, add 1 tablespoon of filling in the middle of the wrapper and fold in half, matching the edges.
Grab it in the middle of the sealed part and fold the dough in two places on either side.
Place it on the vegetable steamer in the instant pot and close the lid.
Cook for 7 minutes on HIGH pressure and release the pressure through the steam vent.
Open the lid and take out the dumplings.