Dim sum can be hard to find once you go vegan, but not if you make your own. With store-bought wrappers these vegan Asian Steamed Dumplings are amazingly easy and cheap to make in an Instant Pot. Be aware that some brands contain egg, but you can always find vegan ones at Asian markets. Believe it or not, this filling is so flavorful you won’t even need a dipping sauce, but you can use soy sauce or tamari, if you’d like. This makes 12 dumplings, or 2 per serving. Recipe and photos by Kathy Hester, from The Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.

Recipe

Instant Pot Vegan Steamed Dumplings

Dim sum can be hard to find once you go vegan, but not if you make your own. With store-bought wrappers these vegan Asian Steamed Dumplings are amazingly easy and cheap to make in an Instant Pot.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: Vegan / Asian

Diet: Vegan, Vegetarian

Keyword: Instant Pot Vegan Steamed Dumplings, vegan Asian Steamed Dumplings, vegan Dumplings

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 75kcal

Author: Veg Kitchen

Ingredients

Sauté ingredients

1 tablespoon vegetable oil
1 cup minced shiitake or other mushrooms
1½ cups minced cabbage
½ cup shredded carrot
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger
1 teaspoon sesame oil optional
12 round vegan dumpling wrappers

US Customary - Metric

Instructions

For the sauté, use the sauté setting over normal, or do the sauté in a pan on the stove over medium heat. Heat the oil or broth and add the mushrooms once hot.
Sauté until the mushrooms release their juices, then add the cabbage, carrot, soy sauce and rice wine vinegar and sauté until the mixture is dry.
Remove the liner from the Instant Pot and set on the stove or a pot holder. Mix in the ginger and sesame oil (if using).
Cut out a round piece of parchment paper to fit inside a 6- or 8-inch bamboo steamer. You will be able to fit all 12 dumplings in one level of the 8-inch one. No bamboo steamer? Just use your vegetable steamer lightly coated with oil inside your Instant Pot instead.
Get a small bowl of water and set it up next to a cutting board to work on.
Place a wrapper on the cutting board and spread water around the edge with your fingertip. Add 1 tablespoon filling to the middle of the wrapper and fold in half, matching the edges. Press together. You can stop here or you can grab it by the middle of the sealed part and fold the dough in two places on either side. Then place in the steamer with the pleated side up.
Put the top on your bamboo steamer (if using) and add 1½ cups water and your rack to your Instant Pot. Then lower the steamer into the pot.
Put the lid on and make sure that the steam release handle is sealed. Select the steam setting and lower the time to 7 minutes.
Open the steam release valve manually.

Nutrition

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Note: If you're using an 8-inch bamboo steamer you can fill up both layers and make a double batch of dumplings. Your lid may not fit, but it’s okay to leave it off.

Here's another Instant Pot recipe by Kathy Hester: Winter One-Pot Lentils and Rice

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