1 tbsp olive oil
1 cup mushrooms, diced
1½ cups cabbage, shredded
½ cup carrot, diced
2 tbsp Braggs Amino Acids
1 tsp fresh ginger (grated)
1 tsp sesame oil
12 dumpling wrappers
Add the olive oil and set to “saute”.
Add the mushrooms, carrots, cabbage, and soy sauce.
Saute until softened.
Remove the filling from the instant pot, and add the ginger and sesame oil.
Add 1 tsp of filling to the middle of dumpling wrapper.
Fold over and press together the edges.
You can place the prepared dumplings into a bamboo steamer, but I just use a vegetable steamer coated with a little olive oil.
Add the water and the rack to the bottom of the Instant Pot.
And then you should put filled steamer into the instant pot.
Set the vent to “sealing”.
Manually set the cooking time to 7 minutes.
When the cooking time is over, do a quick pressure release and allow to cool slightly before serving.