How to Steam Perfect Dumplings in Your Rice Cooker

The Underrated Steamer Basket

If you bought a rice cooker, it likely came with a white plastic basket that rests on the rim of the inner pot. While most people shove this in a drawer and forget about it, it is actually an exceptional tool for steaming frozen dumplings, gyoza, bao buns, and potstickers.

Preparing the Basket (Preventing Sticking)

Dumpling wrappers are made of wheat starch, which acts like glue when exposed to heat and moisture. If you place a frozen dumpling directly on the plastic steamer basket, it will fuse to the plastic. When you try to remove it, the bottom will tear out, spilling the filling everywhere.

You must line the basket.

1. Cabbage leaves: The traditional and best method. Lay 2-3 leaves of Napa cabbage or regular green cabbage flat across the bottom of the basket. They prevent sticking and add a subtle flavor.
2. Parchment paper: Cut a circle of parchment paper to fit the basket. Crucial: You must poke several holes in the paper with scissors to allow the steam to pass through.
3. Oil: If you have no liners, brush the bottom of the basket heavily with sesame or canola oil.

The Instructions

1. Add Water: Pour 1.5 to 2 cups of water into the inner pot of the rice cooker.
2. Insert Basket: Place the prepared, lined steamer basket into the pot. Make sure the boiling water will not touch the bottom of the basket.
3. Arrange Dumplings: Place the frozen dumplings on the cabbage or parchment. Leave at least half an inch of space between each dumpling; they will expand as they cook. Do not stack them.
4. Start the Cooker: Close the lid and press the “Steam” button. (If you only have a basic cooker, just push the switch down to “Cook”).
5. Set a Timer: The rice cooker will not know when the dumplings are done; it will just boil until the water is gone. You must use a separate kitchen timer.

For more on this topic, see our guide on Perfect Coconut Rice in a Rice Cooker.

Steaming Times

Do not thaw frozen dumplings before steaming; cook them straight from the freezer.

For more on this topic, see our guide on How to Cook Perfect Brown Rice Every Time (Rice Cooker and Stovetop).

• Small/Medium Dumplings (Gyoza, Potstickers): 10 - 12 minutes
• Large Dumplings (Har Gow, Shumai): 12 - 15 minutes
• Frozen Bao Buns (Pork buns): 15 - 18 minutes

How to tell if they are done: The wrappers should look slightly translucent and feel sticky but firm. If you poke one, it should give slightly. If they are doughy and opaque white, they need more time.