Instant Pot Vegan Dumpling

For the sauté, use the sauté setting over normal, or do the sauté in a pan on the stove over medium heat. Heat the oil or broth and add the mushrooms once hot.

Sauté until the mushrooms release their juices, then add the cabbage, carrot, soy sauce and rice wine vinegar and sauté until the mixture is dry.

Remove the liner from the Instant Pot and set on the stove or a pot holder. Mix in the ginger and sesame oil (if using).

Cut out a round piece of parchment paper to fit inside a 6- or 8-inch (15-or 20-cm) bamboo steamer. You will be able to fit all 12 dumplings in one level of the 8-inch (20-cm) one.

No bamboo steamer? Just use your vegetable steamer lightly coated with oil inside your Instant Pot instead.

Get a small bowl of water and set it up next to a cutting board to work on. Place a wrapper on the cutting board and spread water around the edge with your fingertip.

Add 1 tablespoon (15 g) filling to the middle of the wrapper and fold in half, matching the edges. Press together.

You can stop here or you can grab it by the middle of the sealed part and fold the dough in two places on either side. Then place in the steamer with the pleated side up.

Put the top on your bamboo steamer (if using) and add 1½ cups (355 ml) water and your rack to your Instant Pot. Then lower the steamer into the pot.

Put the lid on and make sure that the steam release handle is sealed. Select the steam setting and lower the time to 7 minutes.

Open the steam release valve manually

Mix the ingredients together.

Adjust the soy sauce and rice vinegar until it's just the way you want it.

Make it spicy by adding one of the spicy options. Mix well.