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5 from 1 vote

Instant Pot Shumai (Siu Mai) Dumplings

Equipment

  • Instant Pot Pressure Cooker
  • Steamer Basket or Bamboo Steamer Basket
  • Parchment Paper

Materials

  • 1.25 lb ground pork
  • 3/4 lb shrimp
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp ginger diced finely
  • 1 stalk green onions (diced finely)
  • 1 tsp cornstarch
  • 1 egg (beat for egg wash)
  • 1 package wonton wrappers
  • 4 shiitake mushrooms (fresh preferably)
  • 1/2 carrot, grated

Instructions

  • Wash shiitake mushrooms with warm water. Cut off stems and chop into fine pieces. SEE NOTE about mushrooms above.
  • Cut shrimp into fine pieces. Place in a bowl with ground pork.
  • Add ginger, green onions, and all seasonings including the cornstarch. The cornstarch will help bind the mixture together.
  • Mix well by hand or with a spatula.
  • Beat the egg in a small bowl to create an egg wash. Brush the egg wash on to each wonton wrapper.
  • Make an OK with one hand and place the wrapper in one hand. Using the other hand, fill the wrapper with 1 tablespoon of filling. Rotate the wrapper to create pleats and pat the bottom of the wrapper flat.
  • Add carrots on top of each dumpling for garnish.
  • Place 1 cup of water into the pot of the Instant Pot. Place parchment paper on top of your steamer basket. Add as many dumplings as you can, keeping some space between them. Place the steamer basket into the pot of the Instant Pot. Use trivet if needed and/or for if using bamboo basket.
  • High Pressure cook for 3 minutes and Natural Release.