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.
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.