Instant Pot dumplings are a game-changer for anyone who loves fluffy, juicy dumplings but wants to skip the steamer basket and stovetop watch. Using the pressure cooker to create steam, these dumplings come out perfectly cooked, tender, and delicious every time, whether you start with homemade dough or store-bought wrappers. This method is fast, hands-off, and yields a batch of comforting dumplings that are perfect for a weeknight dinner or a fun weekend project.
Ingredients
- 1 lb (450 g) ground pork (or ground chicken/turkey)
- 2 cups (240 g) finely shredded green cabbage
- 3 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 g) grated fresh ginger
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1 package (about 50) round dumpling wrappers (or gyoza wrappers)
- 1 cup (240 ml) water (for the Instant Pot)
Instructions
- Make the filling: In a large bowl, combine the ground pork, shredded cabbage, green onions, garlic, soy sauce, sesame oil, ginger, salt, and pepper. Mix well with your hands or a spoon until everything is evenly distributed. (If using chicken or turkey, note that they are leaner; you may want to add 1 tbsp (15 ml) of neutral oil to keep the filling moist.)
- Fill the wrappers: Place a wrapper on a clean, dry surface. Keep the remaining wrappers covered with a damp towel to prevent drying. Put about 1 heaping teaspoon (about 15 g) of filling in the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing out any air bubbles. Seal the edges by pressing firmly, or make pleats along the edge for a classic dumpling look. Repeat with the remaining wrappers and filling. You should get about 40-50 dumplings.
- Prepare the Instant Pot: Pour the 1 cup (240 ml) of water into the Instant Pot insert. Place a steamer basket or a trivet with a heatproof plate on top inside the pot. Make sure the steamer basket or plate has holes or is elevated so steam can circulate. (If using a plate, place a small heatproof rack or crumpled foil balls under it to keep it above the water.)
- Arrange the dumplings: Lightly grease the steamer basket or plate with oil to prevent sticking. Arrange the dumplings in a single layer, leaving a little space between each one. Do not stack them, as they will stick together. You may need to cook in batches depending on the size of your Instant Pot.
- Pressure cook: Close the lid and set the valve to “Sealing.� Select “Steam� mode (or “Pressure Cook� on high) and set the timer for 6 minutes for fresh dumplings. (For frozen dumplings, increase to 8 minutes.)
- Natural release: When the cooking time is up, let the pressure release naturally for 5 minutes (this helps the dumplings set and prevents them from bursting). Then, carefully turn the valve to “Venting� to release any remaining steam. Open the lid, and using tongs, remove the dumplings to a serving plate.
- Check doneness: If using pork, the internal temperature should reach 160°F (71°C), the USDA FSIS safe minimum for ground meat. If using chicken or turkey, it should reach 165°F (74°C). Use an instant-read thermometer to check one dumpling in the center. If not done, return to the pot and cook for another 2 minutes.
Tips
- Don’t overfill: It’s tempting to add extra filling, but too much will make the dumplings hard to seal and they may burst open during cooking. Stick to about a teaspoon for small wrappers.
- Keep wrappers moist: Dumpling wrappers dry out quickly. Keep them covered with a damp cloth while you work, and cover formed dumplings with a plastic wrap or damp towel to prevent them from cracking.
- Use a steamer basket: A steamer basket is ideal, but if you don’t have one, you can use a trivet with a heatproof plate. Just make sure the water doesn’t touch the plate, and that steam can escape around the edges.
- Freeze for later: To freeze, place uncooked dumplings on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze for 1-2 hours, then transfer to a zip-top bag. Cook from frozen, adding 2 minutes to the steam time.
Serving Suggestions
Serve the dumplings hot with a dipping sauce made of soy sauce, rice vinegar, and a drop of chili oil (or sriracha). They pair wonderfully with a simple side of steamed bok choy or a light miso soup. For a complete meal, serve them over a bed of rice or noodles with some stir-fried vegetables.
Variations
- Vegetarian: Swap the pork for 1 cup (150 g) of finely chopped mushrooms and 1 cup (150 g) of crumbled firm tofu. Add a splash of mushroom soy sauce for extra umami.
- Shrimp: Use 1 lb (450 g) of raw shrimp, peeled and finely chopped, instead of pork. Add 1 egg white to help bind the filling.
- Spicy: Add 1-2 tsp (5-10 ml) of gochujang or chili garlic sauce to the filling for a spicy kick.
- Soup dumplings: For a fun twist, add a small cube of gelatinous broth (made by chilling strong broth) to each dumpling before sealing. They will melt into soup when cooked.
Storage and Reheating
Store leftover cooked dumplings in an airtight container in the refrigerator for up to 3-4 days. To reheat, steam them again for 2-3 minutes in the Instant Pot or in a microwave-safe dish with a damp paper towel for 1-2 minutes. They can also be pan-fried in a little oil for a crispy bottom. Uncooked dumplings can be frozen for up to 3 months; cook from frozen as described above.
Frequently Asked Questions
Can I use store-bought wrappers? Yes, absolutely. Round gyoza or dumpling wrappers work best. If you can only find square wonton wrappers, you can use them; just place the filling in the center and fold into a triangle, then seal the edges.
Why are my dumplings sticking to the steamer? This usually happens if the steamer isn’t greased or if the dumplings are left in the pot too long after cooking. Make sure to grease the basket or plate well, and remove the dumplings as soon as the steam has released.
Can I cook frozen dumplings without thawing? Yes, you can cook frozen dumplings directly from the freezer. Just increase the cooking time to 8 minutes and make sure they are in a single layer. Do not thaw them first, as they will become soggy.
Why did my dumplings burst open? Bursting is usually caused by overfilling or by not sealing the edges properly. Make sure to press out all the air and seal the edges firmly. Also, avoid cooking at too high a pressure; the steam setting is gentle enough.
Can I make the filling ahead of time? Yes, you can prepare the filling a day in advance and keep it refrigerated in an airtight container. Let it come to room temperature for about 15 minutes before assembling the dumplings.
What if I don’t have a steamer basket? You can use a metal trivet and place a heatproof plate on top. Just ensure the plate is elevated above the water level. Alternatively, you can crumple up several large balls of aluminum foil to create a rack.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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