INSTANT POT STEAMED DUMPLINGS (MOMOS)
These instant pot steamed dumplings are Tibetan vegetable momos or dimsums often served with spicy tomato chutney. If you have ever been to a Nepali or Tibetan restaurant, these are one of the delicious appetizer or snack that you should try. Here is my vegetable instant pot steamed momos made in under 30-minutes
Provided by Sophie
Categories Appetizer Side Dish Snack Snacks
Number Of Ingredients 16
Steps:
- Take a large mixing bowl, take the flour and salt. Mix well and add water slowly followed by oil and mix the dough until it comes together.
- Knead the dough well for a few minutes till the dough is stretchy and smooth. Cover the dough with a damp towel and let it rest for 30 minutes.
- Mix together all the veggies and add salt. Allow the mixture to stand for 5-10 minutes, and then use a kitchen towel to squeeze the water out of veggies. You can also use a nut milk bag or muslin cloth for this.
- Once squeezed, add the veggies to a bowl, season with pepper, chili oil, soy sauce, and sesame oil. Mix well. Your filling is ready. Taste and add salt if needed.
- If you want to make a sautéed filling, refer to the instructions under the notes section.
- Start by working with the dough half an hour after the resting time. Divide the dough into small pieces or Squeeze a ball sized dough out and leave the rest under the damp towel.
- Use a rolling pin and roll the ball sized dough on a lightly floured counter or rolling base until it is a very thin disc-like tortilla.
- Try to make this as thin as you can. To make the rolling easier, flip and dust with more flour as you roll the dough ball into a thin disc. This helps the dough not to stick on the rolling base.
- Use a cookie cutter to cut the disc into 3 1/2 - 4-inch circles. Remove the scraps of dough and reuse it for making another disc.
- Take one piece of the small circle and place it on your palm or on the rolling board. Now add 1 tbsp of filling in the center. Moisten the edges with little water and then fold and punch the circle edges to form a round dumpling.
- Use the same process to make more dumplings and place the finished ones on a lightly greased plate.
- Prepare a steamer basket or rack and lightly brush it with oil. Add two cups of water in the inner pot and place the steamer basket or the rack on a trivet. Now place each dumpling or momo on it. Leave a little gap between them as they may stick to each other while cooking.
- Set the instant pot to steam mode and set 12 minutes on the timer. Cover the instant pot with a glass lid or secure the lid while the vent is open. Steam the dumplings for 12 minutes or until the dough is not sticky to touch.
- Use silicone tongs to remove the dumplings and transfer them to a plate. Repeat the same steaming process with the remaining dumplings.
- Serve the instant pot steamed dumplings warm with dark sweet soy sauce or chutney.
Nutrition Facts : ServingSize 265 g, Calories 310 kcal, Fat 6 g, Carbohydrate 41 g, Protein 11 g, Fiber 8 g, Sugar 4 g
PRESSURE COOKER CHICKEN AND DUMPLINGS
It doesn't get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I've added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green. I prefer using all dark meat here-a combination of drumsticks and thighs gives great flavor and won't overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, lunch, cookbook exclusive, dumplings, poultry, soups and stews, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
- Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
- Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
- Test the dumplings by cutting into one and making sure it's cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
- Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1207 milligrams, Sugar 11 grams, TransFat 1 gram
PRESSURE COOKER ASIAN STEAMED DUMPLINGS
Easy-to-make Pressure Cooker Asian Steamed Dumplings filled with a colorful blend of shiitake mushrooms, red and green cabbage, and shredded carrots in a soy ginger sauce.
Provided by Barbara Schieving
Categories Appetizer
Number Of Ingredients 9
Steps:
- 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 (15-or 20-cm) bamboo steamer. You will be able to fit all 12 dumplings in one level of the 8-inch (20-cm) 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 (15 g) 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 (355 ml) 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.
- Use a quick pressure release to release the pressure.
ELECTRIC PRESSURE COOKER CHICKEN AND DUMPLINGS
This delicious and comforting Southern chicken and dumplings recipe will have you coming back for more. It's simple to make and can be thrown together in no time using your Instant Pot®. If you want to add additional veggies you could. Sometimes I add peas and carrots and even broccoli. Garnish with parsley, if you like.
Provided by Chef Tovia Gartenberg
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
- Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 58 g, Cholesterol 29.1 mg, Fat 6.1 g, Fiber 3 g, Protein 17.2 g, SaturatedFat 1.6 g, Sodium 1726.6 mg, Sugar 0.9 g
DUMPLINGS STEAMED IN A PRESSURE COOKER
Make and share this Dumplings Steamed in a Pressure Cooker recipe from Food.com.
Provided by Timothy H.
Categories High In...
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour,baking power and salt together. Combine the egg,milk and oil then add dry ingredients to make soft dough. Drop from teaspoon into the broth.There should be at least 3 cups of liquid.
- Place cover on cooker WITHOUT indicator weight and steam 15 minutes.Serve at once.
Nutrition Facts : Calories 205.6, Fat 9, SaturatedFat 1.8, Cholesterol 49.3, Sodium 455.2, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 5.5
INSTANT POT® CHICKEN AND DUMPLINGS
I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.
Provided by Doughgirl8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 50m
Yield 5
Number Of Ingredients 23
Steps:
- Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
- Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
- Mash butter with the flour to make a smooth paste; set aside.
- Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
- Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
- Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
- Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g
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