Instant Pot Steamed Dumplings Momos Recipes

PRESSURE COOKER ASIAN STEAMED DUMPLINGS

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.

INSTANT POT FROZEN DUMPLINGS

Steps:

• Spray the steamer basket with cooking spray (to help prevent sticking)
• Place frozen dumplings in steamer basket.
• Add one cup of water to the Instant Pot bowl, and place steamer basket in the bowl.
• Close the lid ensuring that the pressure valve is set to steaming.
• Set to pressure cook on high for 3 minutes.
• When the time is up, carefully turn the valve to venting to manually release the pressure.
• Carefully remove the steamer basket from the Instant Pot. Enjoy!

INSTANT POT STEAMED DUMPLINGS (MOMOS)

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.

INSTANT POT® CHICKEN AND DUMPLINGS

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.

NEPALI MOMO (NEPALESE MEAT DUMPLINGS)

Steps:

• Dough: In a large bowl combine flour, oil, salt and water.
• Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
• Cover and let stand for at least 30 minute.
• Knead well again before making wrappers.
• Filling: In a large bowl combine all filling ingredients.
• Mix well, adjust for seasoning with salt and pepper.
• Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
• This also improves the consistency of the filling.
• Assembly:.
• Give the dough a final knead.
• Prepare 1-in. dough balls.
• Take a ball, roll between your palms to spherical shape.
• Dust working board with dry flour.
• On the board gently flatten the ball with your palm to about 2-in circle.
• Make a few semi-flattened circles, cover with a bowl.
• Use a rolling pin to roll out each flattened circle into a wrapper.
• For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
• Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
• Continue until the wrapper attains 3-in diameter circular shape.
• Repeat with the remaining semi-flattened dough circles.
• Cover with bowl to prevent from drying.
• For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
• Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
• This holds the key to good tasting, juicy dumplings.
• Heat up a steamer, oil the steamer rack well.
• This is critical because it will prevent dumplings from sticking.
• Arrange uncooked dumplings in the steamer.
• Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
• Take dumplings off the steamer and serve immediately.
• Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
• You may also slightly sauté cooked dumplings in butter before serving.
• To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.