Steaming Dumplings: Pressure Cooker Perfection In Minutes

Steaming dumplings in a pressure cooker is a quick and easy way to cook dumplings. With just a few simple steps and less than 15 minutes of cook time, you can have perfectly cooked dumplings. The process is straightforward: add water to the pressure cooker, place the dumplings in a steamer basket, seal the cooker, and cook on high pressure for around 3 minutes. You can also crisp up the bottoms of the dumplings by frying them in a pan with oil for a few minutes.

Prepare the dumpling dough and filling

Preparing the dumpling dough and filling is the most important part of making dumplings. Here is a detailed guide to help you with the process:

Preparing the Dumpling Dough:

First, you need to understand your flour. The ideal flour for dumpling dough has a medium level of gluten, which makes the dough easy to work with and gives the cooked wrappers a chewy texture. Check the protein content on the nutrition label of your flour; for 100g of flour, 12-14g of protein will make a more resilient dough. The water absorption capacity of the flour also varies depending on the brand, so you may need to adjust the amount of water you use.

The basic ratio for making dumpling dough is 2 cups of all-purpose flour to 1/2 cup of water. However, it is recommended to mix the water gradually into the flour, as you may not need the entire amount. Combine the flour and water in a bowl or directly on a floured surface, using chopsticks or a spatula until no loose flour remains. Then, knead the mixture with your hands.

The dough should be medium-firm and have a rough appearance initially. Cover it and let it rest for 10-15 minutes, then knead it into a smooth ball. Cover and let the dough rest again for at least 30 minutes. This resting process softens the dough, and a longer rest will make it even softer. Chinese cooks often say that the ideal dough should be "as soft as an earlobe."

If you prefer a softer wrapper, you can add some cornstarch to the flour or use hot water to make the dough instead of regular cold water. For a more resilient texture, add a pinch of salt to the dough.

Preparing the Dumpling Filling:

Great dumpling fillings have a nice balance of flavours and a moist, juicy texture. You can use your imagination and mix and match ingredients to create your unique filling. Here are some tips to help you prepare a delicious dumpling filling:

• Include fat content: Ensure that your filling has enough fat. For pork fillings, use meat with at least 20% fat content. If you can't find pre-minced meat with high-fat content, buy nice cuts of meat and mince them yourself using a cleaver or food processor.
• Add cooking oil: If you prefer non-animal fat, add some cooking oil like rapeseed, sunflower, vegetable, or peanut oil. Heat the oil and pour it over chopped spring onions or ginger to enhance the flavour.
• "Beat" liquid in: This process is called "Daxian" in Chinese. Gradually add liquid to the meat while constantly swirling the meat in one direction. You can use water, stock, or liquid from salted and wilted vegetables. For 250g of meat, you can add about 6 tablespoons of liquid. The well-"beaten" meat should be sticky and soft, with no visible liquid.
• Mix with meat aspic: This is the secret to making super juicy dumplings. Simmer meat like pork rind, beef tendon, or chicken (with bones) in water for 1-2 hours, then drain and chill the clear liquid to make a firm aspic. Chop the aspic into small pieces and mix it into your dumpling filling.
• Season the filling: The regular seasoning for dumpling fillings includes salt, soy sauce, oyster sauce, ground Sichuan pepper, Chinese five-spice powder, white pepper, and a dash of sesame oil. Finely chopped spring onions and minced ginger are also commonly added, especially to meat-based fillings. Adjust the amount of salt depending on whether you will serve your dumplings with a dipping sauce.

Now that you have your dough and filling ready, it's time to assemble and cook your dumplings!

Shape the dumplings

Shaping the dumplings is an art in itself. Here is a step-by-step guide to shaping the dumplings:

Start by working with the dough half an hour after the resting time. Divide the dough into small pieces or squeeze a ball-sized amount of dough and leave the rest under a damp towel.

Use a rolling pin and roll the ball-sized dough on a lightly floured surface or rolling base until it forms a very thin disc, similar to a tortilla. To make the rolling process easier, flip and dust with more flour as you roll the dough into a thin disc. This prevents the dough from sticking to the rolling base.

Use a cookie cutter to cut the disc into 3 ½ - 4-inch circles. Remove the scraps of dough and reuse them to make another disc.

Take one piece of the small circle and place it on your palm or on the rolling board. Now, add 1 tablespoon of filling to the centre. Moisten the edges with a little water and then fold and punch the circle edges to form a round dumpling.

Use the same process to make more dumplings and place the finished ones on a lightly greased plate.

Use a steamer basket or rack

Using a steamer basket or rack is a great way to steam dumplings in a pressure cooker. Here is a step-by-step guide:

Firstly, prepare your steamer basket or rack by lightly brushing it with oil. This will prevent the dumplings from sticking to the surface. You can use a variety of materials for the steamer basket, such as steel, silicone, or even bamboo.

Next, add water to the pressure cooker. It is recommended to use at least one cup of water. Place the steamer basket or rack inside the pressure cooker. Some pressure cookers come with a trivet, which can be useful for holding the steamer basket or rack in place.

Now it's time to add the dumplings. Place the frozen dumplings into the steamer basket or rack, ensuring they are in a single layer and not touching the water. Be careful not to overcrowd them, as they need room to cook evenly.

Close the lid of the pressure cooker and set the valve to "sealing" or "steam." Set the timer for around 3 minutes for frozen dumplings or 2 minutes for homemade or defrosted dumplings. The exact time may vary depending on the size and thickness of the dumplings, so adjust accordingly.

Once the timer goes off, use the quick release method to open the pressure cooker. This is important, as using the natural release method may lead to overcooked dumplings. Carefully remove the steamer basket or rack from the pressure cooker, and your dumplings are ready to be enjoyed!

If you prefer crispy fried dumplings, you can sauté them for a couple of minutes on each side after steaming. Simply heat some oil or butter in a skillet or the pressure cooker bowl (if it has a sauté mode) and fry the dumplings until golden brown.

Cook on high pressure for 3 minutes

Now that you've added the water and steamer basket to your pressure cooker, it's time to cook your dumplings.

Close the lid of your pressure cooker and ensure the pressure valve is set to steaming. Set the cooker to high pressure and cook for 3 minutes. When the time is up, carefully turn the valve to venting to manually release the pressure.

This step is important as using the natural release method will lead to overcooked dumplings. Once the pressure is released, carefully remove the steamer basket from the pressure cooker and enjoy your dumplings.

Fry for a crispy texture

How to Steam Dumplings in a Pressure Cooker for a Crispy Texture

To get a crispy texture when steaming dumplings in a pressure cooker, you can use the classic steam-fry method, also known as the potsticker method. This technique is suitable for dumplings like gyoza and gow gee (also known as jiaozi or guo tie).

First, sear the dumplings on their base to create a golden, crispy bottom. Then, add water to the pressure cooker and cover to steam through. Once the water evaporates, you can lift the lid and let the dumplings cook a little longer. This double-frying method is what gives potstickers their signature crispy crust.

• Heat a large frying pan over medium-high heat. When hot, drizzle vegetable oil into the pan.
• Working in batches, add the dumplings, with the flat side down, and cook until the bottoms are lightly browned. This should take 1-2 minutes. If there is too much heat, reduce the temperature to medium.
• Carefully add about 3 tablespoons of water to the pan. The water should just cover the base of the dumplings.
• Cover the pan and steam the dumplings for 3-4 minutes or until the water has evaporated.
• Uncover the pan and let the dumplings cook for another 30 seconds to a minute, allowing the bottoms to get extra crispy.

Note: When adding the water to the hot pan, be cautious as the water will bubble and splutter vigorously. It is best to have your lid ready before adding the water.

You can also use an Instant Pot or similar device to steam dumplings and then crisp up the bottoms. Here is a step-by-step guide:

• Place one cup of water inside the Instant Pot. This allows the pressure cooker to come to pressure and steam the dumplings.
• Place your steamer basket inside the Instant Pot and then place the frozen dumplings in a single layer. The dumplings should not touch the water.
• Close and seal the Instant Pot and pressure cook on high for 3 minutes.
• After 3 minutes, carefully quick-release the pressure, remove the lid, and remove the dumplings.
• To crisp up the bottoms, place the cooked dumplings in a heated pan with oil. Cook for 2-3 minutes on medium heat until the bottoms are golden brown. Alternatively, use the Instant Pot's Saute feature by adding a tablespoon of oil to the bottom of the pot and sauteing the dumplings for 1-2 minutes until browned.

Enjoy your crispy dumplings!

Frequently asked questions