Instant Pot Dumplings
Symbolizing wealth, dumplings are a mainstay of Lunar New Year celebrations, but you can enjoy them any time of year. Here we fill wonton wrappers with ground pork, shredded cabbage, sesame oil and ginger, then steam the dumplings to tender perfection in an Instant Pot. You’ll need to steam the dumplings in batches, since they need to be arranged in a single layer in your steamer basket so that they cook evenly.
- 1 lb. (500 g) ground pork
- 2/3 cup (2 oz./60 g) shredded napa cabbage
- 1 shallot, minced
- 1-inch (2.5-cm) piece fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1 Tbs. Asian sesame oil, plus more for brushing
- 1 Tbs. soy sauce
- Kosher salt and freshly ground pepper
- 36 round wonton wrappers
- Sesame oil for drizzling
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
In a large bowl, stir together the ground pork, cabbage, shallot, ginger and garlic, then stir in the sesame oil and soy sauce. Season with salt and pepper.
Lay the wonton wrappers on a work surface. Place about 2 tsp. of the pork mixture in the center of each wrapper. Working in batches, brush water along the edges of each round, fold in half and use your fingers to seal the edges together and crimp.
Pour 1 1/2 cups (12 fl. oz./375 ml) water into an Instant Pot and place the stainless-steel rack in the bottom of the pot. Evenly arrange a single layer of dumplings in a steamer basket and place the basket on the rack. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Select the “steam” function and set to cook for 10 minutes. When cooking is complete, turn the valve to “venting” to quick release the steam. When the steam stops, carefully remove the lid and remove the basket from the pot. Transfer the dumplings to a plate, drizzle lightly with sesame oil and garnish with the green onions and sesame seeds.
Repeat to cook the remaining dumplings. Makes 36 small dumplings.
Williams Sonoma Test Kitchen