30 Minute Pork Dumplings

The pressure builds and you start counting down minutes until you eat. You smell the little hints of sesame oil and ginger wafting from the kitchen. Its kinda like a countdown, with every hiss of the valve bringing you closer to those dumplings in your hands.

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In the meantime, you notice how the filling is just right, nothing too watery or dry. The pressure cooker does this neat thing where it locks in moisture and cooks everything super tender. That tender pull youll get when biting into the potstickers is gonna be worth every second of the wait.

Sometimes you can get a bit antsy, wondering if it's done, but that quick release is your cue to jump in fast. Just like you remember, you gotta let it finish with a natural release for a sec to let the steam cues settle so its perfect inside. Then bam, the crunch of golden bottoms ready for dipping makes you glad you went this way.

The Real Reasons You Will Love This Method

• Lock in all the flavors and juices the filling needs, no drying out.
• Shorter cooking times than boiling or pan frying alone.
• Your potstickers get that tender pull texture that's hard to nail otherwise.
• The sealed environment means even steam cooking for perfect doneness.
• You get to do most of the work ahead and just let the pressure cooker do the rest.
• Cleanups easier cause you use one pan for the whole process.
• No need to babysit the dumplings constantly, less stress on you.

What Goes Into the Pot Today

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• 12 ounces ground chicken - the base of that juicy filling.
• 1 cup cabbage, shredded thin - for crunch and freshness.
• 4 green onions, sliced thin (green parts only) - adds that sharp oniony bite.
• 1 teaspoon ginger, minced - brings the warmth and slight zing.
• 1 tablespoon low sodium soy sauce - salty depth without overpowering.
• 1 tablespoon dark soy sauce - richer color and flavor boost.
• 1 tablespoon sesame oil - nuttiness youll notice right away.
• ½ teaspoon white pepper - a soft heat that doesnt sneak but stands up.
• 16-20 dumpling or wonton wrappers - gotta have a good wrap for the filling.
• Oil for pan frying - to get those golden crisp bottoms.
• Soy sauce or chili oil for dipping - you know what goes best with this.

These ingredients come together to give you that classic potsticker vibe but super easy. The ground chicken blends well with the fresh cabbage and green onions, while the ginger and soy sauces bring things together. Dont forget that dash of sesame oil; its subtle but its there, doing the heavy lifting on flavor control. Those wrappers gotta be fresh or well-handled so they dont tear when you stuff them full.

The Exact Process From Start to Finish

1. In a large bowl, mix up your ground chicken, cabbage, green onions, ginger, both soy sauces, sesame oil, and white pepper till its all combined real good. You want the filling moist but not sloppy.
2. Get a dumpling wrapper and place it flat on your surface. Spoon about a tablespoon of the filling right in the center. Wet the edges with water so they stick.
3. Fold the wrapper in half and press the edges firm to seal. You can pleat if you like but a simple seal works fine. Repeat till all your fillings wrapped up.
4. Heat up a large nonstick skillet over medium heat. Pour in enough oil to coat the bottom with a thin layer.
5. Place the dumplings flat side down without crowding the pan, you want space for steam to move around.
6. Cook until the bottoms turn that pretty golden brown, about 22 minutes. You gonna smell that toasted goodness real quick.
7. Add ¼ cup water to the skillet and cover right away to trap the steam. Let it steam for 56 minutes. This part cooks the filling through with those steam cues you gotta watch.
8. When waters evaporated, take off the lid and cook dumplings uncovered 12 more minutes to crisp up those bottoms again. Serve right away with your favorite dipping sauce.

Easy Tweaks That Make Life Simple

• Use pre-shredded cabbage if youre in a crazy rush.
• Swap ground chicken for pork or beef if thats what you got handy.
• Buy fresh dumpling wrappers instead of frozen ones to skip thawing time.
• Make extra filling and freeze it for next time, just thaw and wrap.
• If you want less mess, use a silicone mat for folding instead of the counter.

These little shortcuts help you get dinner faster without sacrificing tasty. You wont feel overwhelmed with steps, even on busy days. Sometimes you gotta tweak so it works for you, and this recipes open like that.

What It Tastes Like Fresh From the Pot

The first bite hits you with a tender pull of juicy chicken mingled with sweet cabbage. Its almost like a hug in every bite, warm and comforting. You notice the sesame oil playing tag on your tongue with that subtle nutty twist.

The crispy bottoms crack delightfully under your teeth, adding a satisfying contrast to the steaming soft tops. That contrasts kinda the whole point of potstickers, right? The soy sauce and ginger sneak in bold notes as you chew making it all sorta pop.

As you dip the dumplings in chili oil, a little heat wakes up your senses without burning. Its got that balance you want when dipping something rich and savory. That whole plate feels like a party of textures and flavors dancing together.

By the end, you find yourself going back for just one more, knowing full well it wont be the last. Theyre that addictive and fill your belly real good.

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Making It Last All Week Long

If you plan on keeping leftovers, cool the dumplings completely before you store em. That step keeps them from sogging out in the fridge.

First method is refrigeration. Store in an airtight container with paper towels between layers to soak up moisture. They keep well up to 3 days but try to finish sooner.

For longer storage, freezing works great. Just lay dumplings flat on a baking sheet and freeze till solid before transferring them to a freezer bag. They keep about a month that way. You dont want them sticking together when frozen.

Reheating can be done in a skillet with a little oil to get bottoms crispy again, or in the pressure cooker using the steam function. You gotta watch those steam cues so they dont get mushy while warming up.

Your Most Asked Questions Answered

• Q What if I cant find dumpling wrappers?
  A Try using wonton wrappers or even spring roll wrappers for a different texture but same idea.
• Q Can I use frozen chicken?
  A Yup, just thaw it first so you can mix the filling evenly.
• Q How do I know when the dumplings are cooked through?
  A Steam cues are your best friend here. When water evaporates and you see bubbly edges, youre good.
• Q Can I freeze the wrapped dumplings?
  A Sure, flash freeze on a tray then bag em up so they dont stick and are ready for later.
• Q What dipping sauce works best?
  A Traditional soy sauce works, but chili oil adds that extra kick youll love.
• Q Can I make this recipe vegetarian?
  A Replace chicken with tofu or finely chopped mushrooms and toss in the same seasoning mix for tasty veggie dumplings.

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Chinese Dumplings (Aka Potstickers) in the Pressure Cooker

These Chinese dumplings, also known as potstickers, are juicy on the inside and crispy on the bottom, made fast and delicious with a pressure cooker method.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 176 kcal

Equipment

• 1 Mixing bowl large

Ingredients

  

Main ingredients

• 12 oz Ground chicken base of the juicy filling
• 1 cup Cabbage shredded thin
• 4 Green onions sliced thin (green parts only)
• 1 teaspoon Ginger minced
• 1 tablespoon Low sodium soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Sesame oil
• ½ teaspoon White pepper
• 16-20 Dumpling or wonton wrappers fresh or well-handled
• Oil for pan frying
• Soy sauce or chili oil for dipping

Instructions

 

Instructions

• In a large bowl, mix ground chicken, cabbage, green onions, ginger, soy sauces, sesame oil, and white pepper until well combined.
• Place a dumpling wrapper on a flat surface, add a tablespoon of filling in the center, wet the edges with water, and seal tightly. Repeat until all filling is used.
• Heat a large skillet over medium heat with enough oil to coat the bottom. Place dumplings flat side down, uncrowded.
• Cook until bottoms are golden brown, about 2–3 minutes.
• Add ¼ cup of water to skillet, cover immediately, and steam for 5–6 minutes.
• Once water is evaporated, uncover and cook for another 1–2 minutes to crisp bottoms again. Serve with dipping sauce.

Notes

Store leftovers in an airtight container in the fridge for 3 days, or freeze on a tray first, then bag for up to a month. Reheat in a skillet or steamer for best texture.