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pressure cooker healthy steamed dumplings

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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:

  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.

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