Best 6 Pressure Cooker Healthy Steamed Dumplings Recipes

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Indulge in a culinary journey to the Far East with our delectable steamed dumplings, a cornerstone of Asian cuisine. These bite-sized pockets of goodness, encased in soft, translucent wrappers, burst with savory fillings that tantalize the taste buds. From classic pork and chive dumplings to unique vegetable and seafood variations, our collection of pressure cooker steamed dumpling recipes offers a delightful symphony of flavors to suit every palate.

Embark on a culinary adventure as you explore the art of dumpling making, guided by our step-by-step instructions. Discover the secrets to creating the perfect dumpling wrapper, from choosing the right flour to achieving the ideal thickness and texture. With our expert tips and tricks, you'll be crafting dumplings like a seasoned pro in no time.

Our pressure cooker method ensures perfectly steamed dumplings every time, resulting in a tender, juicy filling encased in a delicate wrapper. Savor the explosion of flavors as you bite into these delectable dumplings, whether you prefer the classic pork and chive filling or opt for innovative fillings like shrimp and asparagus or tofu and shiitake mushrooms.

With our comprehensive guide, you'll learn to fold dumplings like a master, creating beautiful shapes that hold their filling securely. From the traditional crescent shape to the intricate pleated dumpling, our techniques will elevate your dumpling-making skills to new heights.

So, prepare to embark on a culinary adventure, where each dumpling is a masterpiece, and every bite is a celebration of taste. Our pressure cooker steamed dumpling recipes are a testament to the versatility and deliciousness of this timeless dish.

Here are our top 6 tried and tested recipes!

PRESSURE COOKER ASIAN STEAMED DUMPLINGS



Pressure Cooker Asian Steamed Dumplings image

Easy-to-make Pressure Cooker Asian Steamed Dumplings filled with a colorful blend of shiitake mushrooms, red and green cabbage, and shredded carrots in a soy ginger sauce.

Provided by Barbara Schieving

Categories     Appetizer

Number Of Ingredients 9

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

Steps:

  • 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.
  • Use a quick pressure release to release the pressure.

PRESSURE COOKER CHICKEN AND DUMPLINGS



Pressure Cooker Chicken and Dumplings image

It doesn't get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I've added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green. I prefer using all dark meat here-a combination of drumsticks and thighs gives great flavor and won't overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories     dinner, lunch, cookbook exclusive, dumplings, poultry, soups and stews, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

3 1/2 pounds bone-in chicken pieces, preferably dark meat
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
2 carrots, diced
2 celery stalks, diced
1 Spanish onion, diced
1 turnip, peeled and diced
4 garlic cloves, smashed
1/4 cup all-purpose flour
1 quart chicken stock, preferably homemade
Chopped fresh parsley or celery leaves, for serving
1 1/2 cups all-purpose flour
1/2 cup fine cornmeal
1/4 cup minced fresh chive (optional)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, melted
3/4 cup whole milk

Steps:

  • In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
  • Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
  • Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
  • Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
  • Test the dumplings by cutting into one and making sure it's cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
  • Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1207 milligrams, Sugar 11 grams, TransFat 1 gram

ELECTRIC PRESSURE COOKER CHICKEN AND DUMPLINGS



Electric Pressure Cooker Chicken and Dumplings image

This delicious and comforting Southern chicken and dumplings recipe will have you coming back for more. It's simple to make and can be thrown together in no time using your Instant Pot®. If you want to add additional veggies you could. Sometimes I add peas and carrots and even broccoli. Garnish with parsley, if you like.

Provided by Chef Tovia Gartenberg

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

1 large chicken breast
1 tablespoon paprika
2 teaspoons garlic powder
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
4 cups chicken stock, divided
2 (12 ounce) packages frozen dumpling wrappers
2 cups cream of chicken soup
1 ½ cups frozen peas and carrots
salt and ground black pepper to taste

Steps:

  • Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
  • Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 58 g, Cholesterol 29.1 mg, Fat 6.1 g, Fiber 3 g, Protein 17.2 g, SaturatedFat 1.6 g, Sodium 1726.6 mg, Sugar 0.9 g

HEALTHY STEAMED DUMPLINGS



Healthy Steamed Dumplings image

My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. -Melody Crain, Houston, Texas

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 50 dumplings.

Number Of Ingredients 16

1 cup finely shredded Chinese or napa cabbage
1/4 cup minced fresh cilantro
1/4 cup minced chives
1 large egg, lightly beaten
3 tablespoons rice vinegar
1 tablespoon sesame oil
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1-3/4 pounds lean ground turkey
50 pot sticker or gyoza wrappers
6 cabbage leaves
Sweet chili sauce, optional

Steps:

  • In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 79mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

DUMPLINGS STEAMED IN A PRESSURE COOKER



Dumplings Steamed in a Pressure Cooker image

Make and share this Dumplings Steamed in a Pressure Cooker recipe from Food.com.

Provided by Timothy H.

Categories     High In...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/3 cup milk
2 tablespoons oil

Steps:

  • Sift flour,baking power and salt together. Combine the egg,milk and oil then add dry ingredients to make soft dough. Drop from teaspoon into the broth.There should be at least 3 cups of liquid.
  • Place cover on cooker WITHOUT indicator weight and steam 15 minutes.Serve at once.

Nutrition Facts : Calories 205.6, Fat 9, SaturatedFat 1.8, Cholesterol 49.3, Sodium 455.2, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 5.5

INSTANT POT® CHICKEN AND DUMPLINGS



Instant Pot® Chicken and Dumplings image

I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.

Provided by Doughgirl8

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 50m

Yield 5

Number Of Ingredients 23

½ tablespoon olive oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
1 bay leaf
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs
1 pound bone-in chicken breasts, skin removed
½ teaspoon thyme
½ teaspoon dried marjoram
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
salt and ground black pepper to taste
½ cup frozen petite peas
½ cup frozen cut green beans
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cold unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
½ cup buttermilk

Steps:

  • Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
  • Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
  • Mash butter with the flour to make a smooth paste; set aside.
  • Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
  • Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
  • Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
  • Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g

Tips:

  • Make sure you have a good quality pressure cooker that is large enough to accommodate the dumplings.
  • Use a steamer basket or trivet to keep the dumplings elevated above the water.
  • Add aromatics like ginger, garlic, or scallions to the water for extra flavor.
  • For a crispier dumpling, sear them in a pan before steaming.
  • If you're using frozen dumplings, thaw them slightly before cooking.
  • Be careful when opening the pressure cooker, as the steam can be very hot.

Conclusion:

Pressure cooker steamed dumplings are a quick, easy, and healthy way to enjoy this delicious dish. With a little planning, you can have a delicious and nutritious meal on the table in no time. Whether you're using fresh or frozen dumplings, a pressure cooker is the perfect tool for cooking them to perfection. So next time you're looking for a quick and easy weeknight meal, give pressure cooker steamed dumplings a try. You won't be disappointed.

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