Equipment
16-Cup Rice Cooker and Steamer
Ingredients
For the Dumplings:
24 dumpling wrappers (store-bought or homemade)
1/2 lb ground pork or chicken
1 cup finely chopped cabbage
1/4 cup finely chopped scallions
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon chili oil or red pepper flakes (optional)
Directions
In a large bowl, combine the ground meat, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until fully combined.
Place a dumpling wrapper on a flat surface. Add about 1 teaspoon of filling to the center of the wrapper. Wet the edges with water and fold into a half-moon shape, pinching or pleating the edges to seal. Repeat with the remaining wrappers and filling.
Fill the rice cooker’s steaming basket with parchment paper or a lightly greased liner to prevent sticking. Arrange the dumplings in a single layer, ensuring they don’t touch.
Add water to the rice cooker’s main pot (according to manufacturer instructions for steaming). Place the steaming basket on top and secure the lid.
Set the rice cooker to the "steam" function and cook for 15-20 minutes, or until the dumplings are fully cooked, and the filling reaches an internal temperature of 165°F (75°C).
While the dumplings are steaming, prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, and chili oil in a small bowl.
Serve the dumplings hot with the dipping sauce on the side. Garnish with additional chopped scallions if desired.
Tips:
Swap ground pork or chicken for shrimp, tofu, or mushrooms for a vegetarian option.
Avoid overcrowding the steamer to allow even cooking. Steam in batches if necessary.
Dumplings can be frozen before steaming for quick meals later; steam them directly from frozen, adding a few extra minutes to the cooking time.