Steaming Dumplings: Rice Cooker Hack For Perfect Results

Steamed dumplings are a delicious and popular dish that can be made easily at home with the help of a rice cooker. They can be made from scratch or bought frozen from the market and are usually steamed in a bamboo steamer. If you don't have one, a rice cooker with a steaming basket works great.

To make steamed dumplings in a rice cooker, start by preparing your filling of choice. This could be anything from ground pork to shrimp or vegetables. Next, prepare your wrappers by either making them from scratch or buying pre-made ones. Once you have your filling and wrappers ready, it’s time to assemble your dumplings. Place a small spoonful of filling onto each wrapper and use water to seal the edges shut. Make sure not to overfill each wrapper, as this may cause them to burst during cooking.

Then, add water to your rice cooker until it reaches just below the level of the steaming basket. Place your assembled dumplings into the steaming basket and cover with a lid. Turn on your rice cooker and let it steam for about 15-30 minutes or until fully cooked. When done, carefully remove the steaming basket and serve hot with soy sauce or any other dipping sauce of your choice.

How to prepare the filling for your dumplings

The filling is the heart of your dumpling, so it's important to get it right. Here are some detailed instructions on how to prepare a delicious filling for your dumplings:

Ingredients

Firstly, gather your ingredients. The beauty of dumplings is that you can get creative and use a variety of ingredients. Here are some common ones to consider:

• Meat: Ground pork, chicken, or beef are popular choices.
• Vegetables: Napa cabbage, green onions, garlic, ginger, cilantro, carrots, zucchini, and Chinese chives are all great options.
• Spices and Seasonings: Soy sauce, sesame oil, salt, pepper, oyster sauce, and Chinese five-spice powder add flavour and aroma.
• Other Add-Ins: Tofu, eggs, and shiitake mushrooms can also be included for texture and taste.

Preparation

Once you have your ingredients, it's time to prepare the filling:

• Mince or finely chop your vegetables. You can use a food processor to make this step quicker.
• Combine your meat, vegetables, and seasonings in a large mixing bowl. Use your hands to mix everything together thoroughly.
• If you're using meat, it's important to include some fat to keep the filling moist and juicy. You can use animal fat or add some cooking oil.
• Taste the filling and adjust the seasoning as needed. You can add more soy sauce, sesame oil, or spices to enhance the flavour.
• If your filling seems too wet, you can add a little salt to the vegetables and let them rest for a few minutes. Then, squeeze out the excess liquid before mixing with the meat.
• If you're making a vegetarian filling, you can include scrambled eggs or tofu for protein. Make sure to drain the tofu well and blanch it in boiling water to help it hold its shape.
• For an extra flavour boost, try adding dried shrimp, shiitake mushrooms, or wood ear mushrooms. These ingredients add a savoury taste and interesting texture to your filling.
• If you want a moist and juicy filling, you can "beat" the mixture by gradually adding liquid (water, stock, or mushroom soaking liquid) while constantly swirling the meat in one direction.
• You can also mix in meat aspic (made from pork rind, beef tendon, or chicken) for an extra juicy bite, similar to Xiao Long Bao (soup dumplings).
• Once your filling is prepared, it's time to assemble your dumplings!

Remember, the key to a great dumpling filling is balance and flavour. Don't be afraid to experiment and adjust the ingredients to your taste. Happy dumpling-making!

How to make the dumpling dough

Making dumpling dough from scratch is easy and only requires a few simple ingredients. Here is a step-by-step guide on how to make the perfect dumpling dough:

Ingredients:

You will need all-purpose flour, water, and a pinch of salt. The ratio of water to flour is typically 1:2, so for every cup of water, you will need two cups of flour. You can adjust the measurements based on how much dough you want to make.

Mixing and Kneading:

Combine the dry ingredients in a large bowl, mixing them well with a spatula or spoon. Slowly add the water, a little at a time, and mix until you have a shaggy dough.

Next, use your hands to bring the dough together and place it on a floured work surface. Knead the dough for about 10 minutes, or until it becomes smooth and slightly tacky but not damp. The dough should not stick to your fingers.

Resting the Dough:

After kneading, cover the dough with a damp towel or plastic wrap and let it rest at room temperature for at least 20 minutes. This allows the dough to relax and makes it easier to roll out.

Dividing and Rolling the Dough:

Once the dough has rested, divide it in half and roll each half into a rope about 3/4 inch in diameter and 18 inches long. Using a knife or bench scraper, cut each rope into pieces about 3/4 inch thick. Each piece should weigh around 9-10 grams.

Roll each piece of dough into a small ball, then flatten it between your palms to create a disc-like shape. Gently press your thumb into the centre of the dough to create a small indentation.

Lightly dust your work surface with flour and position your rolling pin in front of you. Place one disc of dough in front of you, and roll it forward and backward, creating a thinner edge and a slightly thicker centre. Turn the dough 90 degrees and repeat the rolling process. Keep turning and rolling the dough, gradually forming a circle. For the second revolution, roll the pin only halfway up the dough, and for the third revolution, roll it only a third of the way up. The idea is to leave the centre of the circle slightly thicker than the edges.

Your dumpling wrapper should be about 3 1/4 inches in diameter, and don't worry if it's not a perfect circle. You can always round it out if it looks like an oval, but if it's beyond repair, simply start again with that piece of dough.

Repeat this process for the remaining pieces of dough, rolling about six wrappers at a time to prevent them from sticking together and drying out.

Tips for Success:

• Use a kitchen scale for precise measurements, as cup measurements can vary.
• Cornstarch or other starches like potato or tapioca can be used to prevent the dough from sticking.
• When filling the dumplings, lightly wet the upper half of the disc before folding and pleating to seal the filling inside.
• It is best to fill the dumplings as you go, rather than letting the rolled discs sit for too long, as they may become too soft.
• If you want to freeze the dumplings, it is best to do so without the filling. Coat the rolled discs with cornstarch, stack them, wrap them in cling film, and store them in an airtight container for up to 6 months.

Now that you have the perfect dumpling dough, you can move on to the next step of making delicious steamed dumplings in your rice cooker!

How to assemble the dumplings

To assemble dumplings, start by placing a wonton wrapper on a cutting board. Next, add a small spoonful of filling—about 1 1/2 teaspoons—to the centre of the wrapper. Be careful not to overfill the wrapper, as this may cause it to burst during cooking.

Once you've added the filling, use a pastry brush or your finger to wet the edges of the wrapper with a small amount of water. This will help seal the dumpling shut. Bring all four edges of the wrapper up to form a point, then pinch the sides together to secure the filling inside. Repeat this process until you've used up all your filling and wrappers.

It's important to note that homemade dumplings are typically healthier and more flavourful than frozen store-bought ones. Additionally, you can experiment with different fillings and make your own dumpling wrappers to elevate your dish.

How to use the rice cooker to steam the dumplings

Using a rice cooker to steam dumplings is a convenient and tasty way to enjoy this popular dish. Here is a step-by-step guide on how to use a rice cooker to steam dumplings:

Prepare the Rice Cooker:

Firstly, fill the rice cooker with water. The amount of water needed will depend on the size of your rice cooker and the number of dumplings you plan to cook. Ensure you do not overfill the rice cooker to avoid overflow during cooking. Place the rice cooker basket or a steaming basket inside the rice cooker, ensuring it fits snugly without touching the sides or bottom.

Prepare the Dumplings:

You can make your dumpling wrappers from scratch or buy pre-made ones. For the filling, you can choose anything from ground pork to shrimp or vegetables. Place a small spoonful of filling onto each wrapper, being careful not to overfill to prevent bursting during cooking. Use water to seal the edges shut.

Steam the Dumplings:

Place the assembled dumplings into the steaming basket in a single layer. If using a bamboo steamer or metal steamer, place it on top of the rice cooker basket. You can also apply a light coat of sesame oil to the steaming basket to prevent sticking. Cover with a lid and turn on the rice cooker.

Cooking Time:

Let the dumplings steam for around 15-30 minutes, or until fully cooked. The cooking time will depend on the size and thickness of your dumplings, as well as the settings of your rice cooker. Most rice cookers have high and low-heat settings; using the high-heat setting will cook the dumplings faster and more evenly.

Serve:

Carefully remove the steaming basket from the rice cooker using oven mitts or tongs. Serve the dumplings hot with your choice of dipping sauce. Some popular options include soy sauce, sesame oil, or a mixture of both.

Tips:

• Do not overcrowd the rice cooker to ensure even cooking.
• When adding water, pour it around the edges to avoid pouring it directly onto the dumplings, which can cause them to break apart or become soggy.
• Check the dumplings periodically with a toothpick or fork to ensure they are fully cooked.
• Experiment with different fillings and be creative with your presentation!

How to serve the dumplings

Once your dumplings are cooked, it's best to serve them immediately. Steamed dumplings are best enjoyed warm. If you're not serving them straight away, keep them covered in the steamer basket for a minute or so—this is especially important for crystal dumplings, which may tear if they're too sticky.

You can serve steamed dumplings on their own, or with a dipping sauce. A simple combination of black rice vinegar and homemade chilli oil works well, but there are plenty of other options. Here are some ideas:

• Dumpling dipping sauce
• Chilli oil and black rice vinegar
• Soy sauce
• Hoisin sauce
• Your favourite chilli or hot sauce
• Chinese black vinegar
• Ginger and spring onion sauce
• Spicy Chinese mustard

If you have any leftover cooked dumplings, store them in an airtight container in the fridge and consume within 1-2 days. You can reheat them by steaming for 3-4 minutes, or pan-frying over low heat with a little oil.

Frequently asked questions