Taste of Home
Pressure-Cooker Healthy Steamed Dumplings
TOTAL TIME: Prep: 45 min. Cook: 10 min./batch
YIELD: 30 dumplings.
My family loves Chinese food, but it’s hard to find healthy choices in restaurants or at the grocery store, so I make my own. The recipe makes a lot; I freeze big batches so we can enjoy these dumplings later. —Melody Crain, Houston, Texas
Ingredients
-
1/2 cup finely shredded Chinese or napa cabbage
-
2 tablespoons minced fresh cilantro
-
2 tablespoons minced chives
-
1 large egg, lightly beaten
-
4 teaspoons rice vinegar
-
2 garlic cloves, minced
-
1-1/2 teaspoons sesame oil
-
1/2 teaspoon salt
-
1/2 teaspoon ground ginger
-
1/2 teaspoon Chinese five-spice powder
-
1/4 teaspoon grated lemon zest
-
1/4 teaspoon pepper
-
3/4 pound lean ground turkey
-
30 pot sticker or gyoza wrappers
-
9 Chinese or napa cabbage leaves
-
Sweet chili sauce, optional
Directions
-
1.
In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly.
-
2.
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.
-
3.
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line trivet with 3 cabbage leaves. Arrange 10 dumplings over cabbage (do not stack). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in dumpling should read at least 165°.
-
4.
Transfer dumplings to a serving plate; keep warm. Discard cabbage and cooking juices. Repeat with additional water, remaining cabbage and dumplings. If desired, serve with chili sauce.
© 2024 RDA Enthusiast Brands, LLC