Instant Pot Dumplings Recipe: Pillowy Pockets in Minutes

This recipe delivers pillowy dumplings with minimal effort and maximum flavor. The Instant Pot creates the perfect steam environment for tender, fluffy results every time.

I developed this method after years of testing traditional techniques. The pressure cooker cuts the time dramatically while maintaining that classic dumpling texture you expect.

You’ll achieve restaurant-quality dumplings with a golden exterior and juicy filling. The process is surprisingly hands-off, letting the appliance do most of the work.

Serve these immediately for the best texture. They pair perfectly with dipping sauces or as part of a larger meal.

Ingredients for Instant Pot Dumplings

Simple ingredients transform into those pillowy, restaurant-quality dumplings you crave.

The pork is key here—look for 80/20 ground pork at Whole Foods or your butcher for the best texture. Napa cabbage adds sweetness and crunch (the regular green kind works in a pinch). Fresh ginger and garlic are non-negotiable for that authentic flavor. I always grab mine from Trader Joe’s for consistent quality. Don’t skip the cornstarch—it gives the filling that perfect, slightly sticky consistency.

No ground pork? Ground turkey or shrimp work great—just adjust cooking time slightly. Swap soy sauce for tamari if gluten-free. Green onions can be subbed with chives or shallots. The rice wine adds depth but dry sherry (or even a splash of white wine) gets you close. If you’re out of sesame oil, a drop of toasted peanut oil adds similar nuttiness.

Assemble dumplings just before cooking—they dry out fast. Leftovers keep 3-4 days in the fridge, but they’re best fresh. Freeze uncooked dumplings on a tray first, then transfer to bags for up to 2 months. Steam straight from frozen, adding 2 extra minutes.

Step-by-Step Instructions for Instant Pot Dumplings

Here’s the method I use to nail these every time—quick, foolproof, and packed with flavor.

Step 1: Prepare the Dumpling Filling

In a large bowl, combine the 0.75 lb ground pork, 2 cups finely shredded napa cabbage, 4 whole thinly sliced green onions (white and green parts separated), 1 tbsp minced fresh ginger, and 3 cloves garlic cloves minced to fine paste.

Add the 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp rice wine, 1 tsp kosher salt, and 0.5 tsp black pepper. Mix everything with your hands or a fork until well combined and sticky. The filling should be moist but not dripping—this ensures juicy dumplings that hold their shape.

Step 2: Form and Fill the Dumplings

Dust a clean surface with some of the 2 cups all-purpose flour. Roll the remaining dough into a long cylinder, then cut it into 24 equal pieces. Flatten each piece into a 3-inch circle, keeping the rest covered with a damp towel to prevent drying out.

Place 1 tablespoon of filling in the center of each wrapper. To fold, pleat the edges by pinching small sections together as you work your way around the circle. Press firmly to seal—if the edges don’t stick, dab a little water on them. The goal is a pleated half-moon shape that looks like a tiny purse.

Step 3: Pressure Cook the Dumplings

Pour the 0.75 cup chicken broth into the Instant Pot and place the trivet inside. Arrange the dumplings in a single layer on the trivet, making sure they don’t touch each other. If your pot isn’t large enough, cook them in batches—crowding leads to sticking.

Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes. The dumplings are done when the internal temperature reaches 165°F, and the wrappers turn slightly translucent. Once the cooking time is up, let the pressure release naturally for 2 minutes, then quick-release the remaining pressure.

Step 4: Crisp and Thicken the Sauce

Carefully remove the dumplings from the Instant Pot and set them aside. In a small bowl, mix the 1 tbsp cornstarch with 1 tablespoon of water to create a slurry. Set the Instant Pot to sauté mode and stir the slurry into the cooking liquid.

Cook for 1-2 minutes until the liquid thickens into a glossy sauce that coats the back of a spoon. Drizzle this sauce over the dumplings just before serving. The sauce should be silky and lightly cling to the dumplings, adding an extra layer of flavor.

Dietary Considerations for These Flavors

Gluten-Free Option

Swap the 2 cups all-purpose flour for a gluten-free blend like Bob’s Red Mill 1-to-1. I’ve tested this with great results, though the texture will be slightly denser. Add 1 tsp xanthan gum to improve elasticity.

Lower-Carb Alternative

For a lighter version, use wonton wrappers made from coconut or almond flour. These are trickier to work with, so keep them covered with a damp towel. The filling stays the same, but the wrapper will have a nuttier flavor. 💡

Vegetarian Adaptation

Replace the 0.75 lb ground pork with finely chopped shiitake mushrooms and tofu crumbles. Sauté them first to remove excess moisture, then mix with the rest of the filling ingredients. This keeps the dish hearty and flavorful.

Sodium Considerations

Use low-sodium soy sauce and chicken broth to control salt content. I often reduce the 1 tsp kosher salt by half in the filling. Taste before serving and adjust with a pinch more if needed.

Dairy-Free Note

This recipe is naturally dairy-free, so no substitutions are needed. The sesame oil and soy sauce provide all the richness. Always check labels on store-bought wrappers if using those instead of homemade.

Allergen Alert

For nut allergies, ensure your sesame oil is processed in a dedicated facility. If using store-bought wrappers, verify they’re free from common allergens like eggs or wheat. Homemade dough lets you control every ingredient. 💪

Frequently Asked Questions