Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Print
Pin
4.71
from
24
votes
Pressure Cooker 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
mushrooms, soy sauce, Steamed Dumplings, vegan dumpling wrappers
Prep Time
10
minutes
Cook Time
10
minutes
Total Time
20
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 ends, 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