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Instant Pot Steamed Dumplings
The best Chinese dumplings with a flavorsome veggie filling… These veggie dumplings make a great and refreshing afternoon snack for the whole family.
Course
Appetizer, Snack
Cuisine
Asian
Keyword
Chinese Vegan Dumplings, frozen beef, mushrooms, soy sauce, Steamed Dumplings, vegan dumpling wrappers
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
3
Calories
191
kcal
Author
Corrie
Ingredients
1
cup
water
½
cup
cabbage
minced
½
cup
shiitake mushrooms
minced
9
dumpling wrappers
2
carrots
minced
½
cup
celery
minced
2
tablespoon
sesame oil
2
tablespoon
soy sauce
1
tablespoon
rice wine vinegar
Instructions
Pour sesame oil into your Instant Pot and press "saute".
Add the minced vegetables and cook at "saute" for 2 minutes.
Add soy sauce and rice wine vinegar and cook for 1 more minute.
Remove the veggies from the Instant Pot and set aside.
Place a dumpling wrapper on a cutting board and add a few drops of water.
Add 1 tablespoon of vegetables in the middle of the wrapper and fold it to form a dumpling.
Repeat the process until you have 9 dumplings.
Pour water into your Instant Pot and place a trivet.
Place your dumplings on the trivet.
Close the lid and cook at high pressure for 6 minutes.
When cooking time is complete, do a quick pressure release.
Take them all out and serve with soy sauce. You can also garnish with sesame seeds on top.
Nutrition
Calories:
191
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
2
mg
|
Sodium:
850
mg
|
Potassium:
352
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
6884
IU
|
Vitamin C:
7
mg
|
Calcium:
41
mg
|
Iron:
1
mg