Category
Main Dishes
Servings
4
Ingredients
- 4 c chicken stock
- 2 T Chinese rice wine
-
¼ lb ham, small dice
- 1 T sugar
- 3-inch piece ginger, peeled, thin sliced
- 4 strips orange zest, julienned
- 2 scallions, sliced (green and white, parts separated)
-
½ t sea salt
-
½ t freshly ground black pepper
- 2 carrots, thin sliced
- 1 c button mushrooms, sliced
- 3 Napa cabbage, shredded
- 24 pot stickers (your choice of filling)
- 2 T soy sauce
Directions
- Add chicken stock, Chinese rice wine, ham, sugar, ginger, orange zest, sea salt, fresh ground black pepper, scallions (white part), mushrooms, and carrots.
- Close and lock lid, set pressure cooker to "soup", adjust time to 5 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid and add cabbage, dumplings, and remaining scallions (green parts).
- Close and lock lid and set pressure cooker to "soup", adjust time to 4 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid and drizzle some soy sauce on top. Serve hot.
