Take just 10 minutes to prepare frozen dumplings in your Instant Pot! The process is simple and the product so delicious.. Music: bensound Dumplings: Wei Chuan Chili Sauce: Lao Gan Ma
Another idea to give you is that if you would like a little more flavour to the dumplings, instead of drizzling water on your frozen dumplings before cooking them, use chicken broth instead. Another neat idea is to fry using saute mode the dumplings with oil, then pour in water to cover the dumplings either halfway or less, then cover the lid and let it cook covered for a few minutes, then open the lid to allow the liquid to eventually evaporate. The bottom of the dumpling will crisp up but everything else is still soft and yummy. You may also find the dumpling to have a bit of a juicier filling. I do it on the stovetop more, but should be do-able with the instant pot if you play with it and want to try it in a new way.
Good idea. I do them i my pressure cooker but do find them a bit bland at times. Definitely good idea with the chicken broth will it cooks. Will try it out! I like frozen dumplings, as they’re inexpensive, filling, warm, and fast! Thanks!
I like how 90% of your content is relative and necessary information and then you just leave the 10% of it for fun / personality stuff which I actually enjoyed watching. Thank you for making this information enjoyable to watch lol no bs in it at all.
What a cute video, you're a sweet couple. I like the pacing, the thoroughness, and the details; I went out and found one of those claws. And LaoGanMa is a gateway drug! Thanks!
Thanks for the video! Sometimes I have had trouble with the dumplings sticking together, but adding a drop of oil to the water sprinkled over them seems to help with that.
I'm planning to steam dumplings for the first time this week in the Instant pot and your video was full of really helpful tips. I bet the IP was super useful while doing your kitchen renovation. Thank you for taking the time to share your experience.
Hey, let us know how they turn out! Also, we just increased the amount of water we pour in over the dumplings to 1/4 cup and the skin turned out even nicer, so you may want to try with that amount too.
I tried this tonight and it worked great! What I did was add a tablespoon of water, tablespoon of rice vinegar (regular, not seasoned), and about 3/4 of a tablespoon of tamari, and cooked the dumplings (I did six) in that. I didn't need any additional dipping sauce since the vinegar and tamari were infused in the dumplings. Very tasty.
I've had this Instant pot for over three years and I've only used it twice. After I steam these dumplings.. that'll be the third time. (I bet I nearly burned/blown my face off the second time using this thing, No steam was coming out of the valve, I figured it was good to remove the lid, smh! So glad I didn't get it open.. I would've been scared for life if I had.)
Thanks for the video! I was looking into how to heat up/steam frozen har gow/dim sum when I found this... (tho I may try it first with just a minute less, to see how they turn out.. since the skins tend to be so thin and delicate!) Also gotta say that it was kinda cute to watch you two chowing down in fast forward... it was so "up close & personal" that I almost felt kinda rude watching... like I was invading your space while you were enjoying a meal! lol :D
I didn't see if you mentioned it but if something is supposed to cook for 25 mins conventional steam, how long would you cook for? And for 10mins roughly how long do you think?
Gonna try it with my frozen Korean dumplings! Gracias!!! Black vinegar? That’s a first for me. Going to try it w scallion pancake dipping sauce as well. Thks😉
Thanks guys. I just got some KJ frozen wontons and dumplings, and a steamer basket for my Instant pot for xmas. I make a dipping sauce with that same oil! And soy sauce, vinegar, a drop of honey, Sriracha & garlic powder
I like a little color on my dumplings but hate the mess of browning them on the stove. If I wanted to sear them before steaming, could I add a little oil to the bottom of the bowl??? What do you think?
Hi! This probably won't make a difference in the dumplings. Turning off the instant pot turns off the heating element, but you allow the dumplings to sit under pressure either way.
I should have watched this video *before* cooking my dumplings without the dish hahaha. I just put them in right on top of the steam rack. Let's see how this goes!
If you use a steamer basket in the instant pot, can you just rinse the dumplings before putting them in? If you're in Alberta or British Columbia, look for Honest Dumplings!
@@taiguayletv8311 I put about a cup of water in the IP to steam, and rinsed the dumplings. It seemed to work, but was a bit overdone at five minutes, so next time I'll do four. I will also do a suggestion I saw on here to add a little oil. I will also remember to put some cabbage or lettuce leaves under them so they don't stick to the basket! Honest Dumplings has a yummy spicy sauce to serve with the dumplings, but I usually put a little splash of soya sauce on the plate, and that's enough. To me, I better appreciate the flavour of the fillings that way. Thanks for the good idea for lunch! :)
I'm curious: why rinse first? Is it just for the sake of semi-defrosting the dumplings (rinsing off any layer of frost/ice crystals)?? Or is there another reason? ...(as I can't imagine they'd need to be "cleaned" first)... ...and can you also please tell me where you usually find Honest Dumplings? (I'm in BC myself). Haven't heard of them before... but the sauce you described in this comment thread sure makes them sound super yummy and worth looking out for! Thanks. :)
@Kristy O: Nope! If you watch again closely (around 2:52 or so), you'll see that after setting the time to 5 mins, she'd then set the pressure to 'low'!
Hi! I think that the dumplings need a little bit of water. My fear is the wrap would become too chewy. If you have tried it then please let me know the results!
We've made dumplings with this method several times and they do sometimes stick, but this brand has a thick enough dumpling skin so they don't tear open easily. You could probably avoid the sticking by brushing some oil on the bottom of the bowl... Let us know if you try it!
I agree with the tip to push down on the lid. Sometimes steam comes out for a while before there is enough pressure to cause the lid to seal on its own.
The set time should be the same. Frozen foods take longer to come to pressure in real time, but the pressure timer doesn’t count until pressure is reached…so same settings, but it should actually take less time to cook fresh.
I didn’t even know the pot had a steam function! Im trying this as we speak. No metal pot, had to use the silicone egg boiler thingie. That is never use.
It uses plenty of water and takes ages to heat up. 5 minute thing is gonna take ten minutes to heat up and 5 to ten to valve off. Just steam them for ten minutes is faster. And you can layer them instead of ocercrowding them. Such ssavages@ 😂
