Enjoy these delectable Asian Dumplings cooked in our Pressure Cooker and made by one of our own, Amy!
20-25 pieces dried shrimp
5 cups water, divided
½ bunch of green onions
1 can corn, water drained
2 tbsp vegetable oil
1 tbsp sesame oil
60-70 dumpling wraps
1 lb. pork
2 tbsp salt
½ tbsp sugar
½ tbsp white pepper
1 tbsp soy sauce
1 tbsp oyster sauce
1 lb. shiitake mushrooms
½ bunch of green onions
black vinegar (this is an Asian ingredient, you can also replace with regular vinegar)
red pepper flakes
*We recommend visiting your local Asian supermarket for the Asian ingredients, such as dried shrimp, dumpling wraps, oyster sauce, etc. There are no exact measurements for the dipping sauce ingredients. Mix them together according to your desired taste. If you prefer a sour taste, then add more vinegar and if you enjoy a spicy flavoring, add more chili oil.
Place your pieces of dried shrimp in a bowl. Pour 1 cup of water into the dried shrimp and set aside to soak.
Then, cut a piece of ginger, about an inch long. Peel the ginger and chop it into slices. Place 4-5 slices into a separate bowl.
Chop the green onions into 2 inch long pieces. Place them in the same bowl as the ginger and add approximately 2 cups of water. Massage gently to bring out the flavors and set aside for 10-15 minutes.
In a large mixing bowl, add your pork, egg, salt, sugar, white pepper, soy sauce and oyster sauce. Mix together in one direction only.
Add half of the ginger-and green onion-infused water to the meat and stir to combine. Then, add the rest of the water and stir to combine. Add half of the shrimp-infused water and set the shrimp aside to continue soaking. Stir to combine.
Finely chop the shiitake mushrooms. Chop the green onions and add them to the mushrooms. Then, remove the shrimp from the water and discard the water. Pat the shrimp dry with a paper towel and finely mince them. Add the shrimp and corn to your pork mixture, stirring in the same direction to combine.
Add vegetable oil to the mixture. Then, add in your mushroom and green onion mixture, along with the sesame oil.
Place your dumpling wraps and a bowl of water on a flat surface. Place 1 tablespoon of filling in the center of the wrap. Wet the edges of the wrap and pinch the middle to seal it, making 2-3 creases on either side of the center before pinching it closed. Make sure there are no holes. Repeat steps until all dumplings are filled and closed.
Using your Pressure Cooker and double steam basket accessory, line the steam baskets with perforated parchment paper. Place your dumplings in the basket. Pour 1-2 cups of water in the inner pot. Place the rack in the center of the pot and stack the steam baskets on top.
Lock your lid and select the Steam preset. Reduce the preset time from 8 minutes to 4 minutes. While you are waiting for your dumplings to cook, mix your dipping sauce ingredients together in a small bowl. Serve your dumplings and dipping sauce together and enjoy!