Delicious Rice Cooker Dumplings

Let’s be real – making dumplings from scratch can feel like a huge project, especially when you’re juggling work deadlines or trying to get dinner on the table before your family starts raiding the snack cabinet. Most of us don’t have hours to spend carefully pleating dumpling wrappers, no matter how much we love the end result.

That’s why these rice cooker dumplings are a total game-changer: they’re quick and easy to throw together, turn out great every time, and you can prep them while handling other kitchen tasks. Plus, your rice cooker does most of the heavy lifting!

What Kind of Ground Pork Should I Use?

For dumplings, regular ground pork with a fat content around 20% (often labeled as 80/20) works best since the fat helps keep the filling juicy and flavorful. While you could use leaner ground pork, it might result in drier dumplings that aren’t as satisfying. If you’re buying from a butcher, ask them to grind pork shoulder (also called pork butt) – this cut has an ideal meat-to-fat ratio for dumpling filling. Just make sure your ground pork is fresh and hasn’t been frozen before, as this will give you the best texture and make it easier to mix with the other ingredients.

Options for Substitutions

This dumpling recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Napa cabbage: Regular green cabbage works just fine here, or you can try bok choy. Just make sure to chop it finely and squeeze out any excess moisture.
• Ground pork sausage: Feel free to use regular ground pork, ground chicken, or turkey. If you’re going meat-free, try finely chopped mushrooms mixed with crumbled firm tofu – just make sure to drain them well first.
• Wonton wrappers: These are pretty essential for the recipe, but you can use gyoza or dumpling wrappers if that’s what you can find. They might be round instead of square, but they’ll work just the same.
• Rice vinegar: White wine vinegar or apple cider vinegar can work in place of rice vinegar – just use a bit less as they’re slightly stronger.
• Fresh ginger: In a pinch, you can use 1/4 teaspoon of ground ginger, though fresh really gives the best flavor.
• Cilantro: If you’re not a cilantro fan or don’t have any, try using fresh parsley or just skip it altogether.
• Jalapeno: Any fresh chili pepper works here, or you can use a teaspoon of chili flakes. Leave it out if you prefer mild dumplings.

Watch Out for These Mistakes While Cooking

The biggest challenge when making rice cooker dumplings is overfilling the wrappers – stick to about 1 tablespoon of filling per dumpling to prevent them from bursting during cooking and ensure they cook evenly through. A common error is not mincing the vegetables finely enough, which can lead to lumpy filling and tears in the wonton wrappers – aim for very fine, uniform pieces when chopping the cabbage, green onions, and aromatics. To prevent your dumplings from sticking together in the rice cooker, make sure to lightly oil the steamer basket and leave enough space between each dumpling (about 1/2 inch) as they will expand during cooking. For the best texture, avoid overcrowding your rice cooker – work in batches if needed, and remember to check the dumplings after 10 minutes since cooking times can vary depending on your rice cooker model.

What to Serve With Rice Cooker Dumplings?

These pork dumplings are super tasty on their own, but they really shine when served as part of an Asian-inspired meal spread. A simple bowl of steamed white rice or fried rice makes a perfect base, while some quick-cooked Asian greens like bok choy or Chinese broccoli add a fresh element to the plate. I love serving these dumplings with a variety of dipping sauces – try chili oil, black vinegar, or even a simple mixture of soy sauce and rice vinegar. For a complete meal, you could also add a small bowl of hot and sour soup or egg drop soup on the side.

Storage Instructions

Keep Fresh: These rice cooker dumplings stay good in an airtight container in the fridge for up to 3 days. If you’ve got leftover uncooked filled dumplings, place them on a parchment-lined tray without touching each other, cover with plastic wrap, and pop them in the fridge for up to 24 hours.

Freeze: Dumplings are perfect for freezing! Place uncooked dumplings on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months – no need to thaw before cooking, just add an extra few minutes to the cooking time.

Warm Up: To enjoy your refrigerated cooked dumplings, steam them in your rice cooker for 2-3 minutes until they’re heated through. You can also pan-fry them for a minute or two to get a nice crispy bottom. The dipping sauce can be stored separately in the fridge for up to a week.

Preparation Time	20-30 minutes
Cooking Time	30 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

For the dumpling filling:

• 1/4 cup cilantro leaves
• 1 tbsp soy sauce
• 2 green onions (trimmed and thinly sliced)
• 1/4 tsp black pepper
• 1 inch fresh ginger, peeled (grated for best flavor)
• 2 tsp sesame oil
• 2 garlic cloves (minced)
• 1/2 tsp salt
• 1 small jalapeno pepper (finely diced for a kick)
• 1 lb ground pork sausage (Johnsonville is my preferred brand)
• 1 tbsp rice vinegar
• 2 napa cabbage leaves (finely chopped)

For assembly and serving:

• 12 oz square wonton wrappers (Twin Dragon brand works well)
• dumpling dipping sauce (like a store-bought gyoza sauce or homemade)

Step 1: Prepare the Rice Cooker

Begin by filling the rice cooking pot with water up to the first line and place it into your rice cooker.

This will set up your cooker for steaming.

Step 2: Mince the Vegetables

Using a food processor fitted with a chopping/mixing blade, add Napa cabbage, green onions, garlic, jalapeno, ginger, and cilantro through the food chute.

Process until the cabbage and other ingredients are finely minced.

This will serve as part of your dumpling filling.

Step 3: Make the Pork Filling

In a large bowl, combine ground pork, rice vinegar, soy sauce, sesame oil, salt, and black pepper.

Once the pork mixture is well-mixed, add the minced cabbage mixture from the food processor.

Stir until all ingredients are thoroughly blended, creating a cohesive filling.

Step 4: Fill and Shape the Dumplings

Place a single wonton wrapper on a cutting board.

Add 1 ½ teaspoons of the pork filling to the center of the wrapper.

Wet the ends of a pastry brush in a small bowl of water, then brush a ¼-inch border around the edges of the wrapper.

Bring the edges of the wrapper up to form a point and pinch the sides together to seal.

Repeat this procedure with the remaining filling and wrappers, ensuring they are arranged in a single layer in the rice cooker’s steaming basket.

Step 5: Steam the Dumplings

Insert the basket with the prepared dumplings into the rice cooker and close the lid securely.

Steam the dumplings for 30 minutes, or until the pork filling is thoroughly cooked through.

Step 6: Serve the Dumplings

Once cooked, carefully remove the dumplings from the rice cooker.

Serve them hot alongside Dumpling Dipping Sauce.

Enjoy your delicious homemade dumplings!