No more worrying about chewy, undercooked dumplings or soft, soggy dumplings that fall apart between your chopsticks. With the Instant Pot, get dumplings that are just right every time!

ACTIVE TIME: 1 hour (depending on how fast you are at folding dumplings—I would enlist some help from those around you, folding dumplings together is such a fun time!)
TOTAL TIME: 1 hour 30 minutes
SERVINGS: 4 (10 dumplings each)
CALORIES: 450 calories per serving
COST: CAD $1.76 per serving
FRIDGE: keeps for at least a few days (although I would just freeze whatever you can’t eat and reheat when needed, following the steps at the bottom of this page)
FREEZER: keeps for several months

Ingredients

  • 15 shiitake mushrooms (dried or fresh)
  • 1 block of tofu (400–500 g), firm or extra firm works best
  • 300 g bok choy or baby bok choy
  • 1/2 tsp fine salt
  • 2 tbsp rice vinegar (apple cider vinegar works as well)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (if vegan, use mushroom-made oyster sauce) or hoisin sauce
  • 1 tbsp minced garlic
  • 2 packages of dumpling wrappers

Instructions

  1. Add 1/2 cup of water to the bottom of the Instant Pot.
  2. Wash and pat dry the mushrooms and bok choy; chop finely. (If using dried shiitake mushrooms, soak them in 1 cup of water for at least 10 minutes to rehydrate.)
  3. Crumble tofu into a large mixing bowl, and add the mushrooms and bok choy. Stir in the rest of the ingredients except for dumpling wrappers.
  4. After everything is well-incorporated, add ~1 tbsp of the filling mixture to a dumpling wrapper (or however much you can without it overflowing).
  5. Dip your fingers in some water, then fold the dumpling wrapper in half and press firmly along the seams all the way around to seal the dumpling.
  6. Place on a steamer basket and set in a trivet inside the Instant Pot. Repeat with remaining wrappers and filling. You will have to steam in batches, I could only fit six or seven dumplings in the steamer at a time.
  7. Use the Instant Pot's STEAM function on High for 2 minutes (if yours doesn't have the STEAM function, the manual PRESSURE COOK function works fine). When done, immediately quick release.
  8. You can either eat your dumplings right away, fry them up in a skillet for potstickers, or freeze them for meal prep.

Nutrition

nutrition information for instant pot veggie dumplings

Nutrition facts are calculated using 400 g of firm tofu, and does not include any dipping sauces.

Recipe Notes

veggie dumplings in bamboo steamer basket

When arranging the dumplings in the Instant Pot, they can be packed quite close together, but make sure none of them are touching.

You do not have to use a bamboo steamer like the photo above, any metal steamer is fine too. If you don’t have a steamer basket, lay a large piece of parchment paper over the trivet that came with your instant pot, and rest your dumplings on top.

Btw, it doesn’t really matter what kind of wrapper you use, ones for wontons / potstickers / gyoza all work fine. Personally I just use this brand, it’s the easiest to find around here.

Switching It Up

I personally dislike the taste of Chinese leeks, but they are a classic ingredient in Chinese dumplings. So if you don’t mind, dice some up and give it a try in your filling!

If you aren’t vegan or vegetarian, adding some shrimp or ground pork to your dumplings kicks the flavour profile to a new dimension. ♡

Got Leftover Filling?

Easy answer: throw it into your next stir-fry or fried rice dish!

tofu bok choy mushroom burrito

This other method is a little unorthodox, but I rolled up my extra dumpling filling in a tortilla to make some kind of “Asian-Mexican fusion” burrito, and frankly it was delicious with some spicy mayo.

Maybe it’s /r/shittyfoodporn material, but hey, the protein from the tofu makes it sturdy and filling and the mushrooms and sauce make it so savoury. 10/10 would make filling again just for burrito stuffing.

Suggestions for Dipping Sauce

For dipping sauces, I like this one, a classic in our Asian household growing up! A spicy Japanese mayo also goes really well.

How to Freeze and Reheat Dumplings

Lay dumplings (it’s fine if they’re still hot) in a single-layer on a wax paper or parchment paper lined sheet and freeze. When they’re solid, you can transfer them to a ziploc bag or container for easy storage.

tofu bok choy mushroom dumpling potstickers

To reheat, add just enough water to a non-stick skillet to cover the bottom (you can do this right in the Instant Pot on SAUTE mode). Add about a tbsp of oil to the water, then turn on the stove to maximum heat. Add dumplings to the skillet (again, they can be close together but make sure they don’t touch) and let boil, uncovered. Don’t worry if there is some popping and splashing due to the oil and water reacting. When the water has almost completely boiled off, turn the heat down to medium. When all the water is gone, flip the dumplings and fry the other side until both sides are a nice golden brown.

Or, if you’re making an Asian soup, throw some frozen dumplings in there, they are a fantastic addition.