pressure cooker healthy steamed dumplings
Beef
Pressure Cooker Healthy Steamed 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.
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
- In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly.
- 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.
- 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°.
- 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.
