Steamed dumplings

Prep time: 2 minutes. Cook time: 10 to 12 minutes (depending on your rice cooker). Rest time: None.

The five or less things: One bag of frozen dumplings, 12 to 15 pieces. Pork, chicken, or vegetable. Any brand works. The dumplings do not care. Half a cup / 1.25 dl of water. The water creates steam. Steam cooks the dumplings. Soy sauce for dipping. Adds saltiness. Do not skip it. Rice vinegar for dipping. Optional. Adds tang. Good with soy sauce. A sprinkle of sesame seeds. Optional. Adds crunch. Makes it look fancy.

Directions:

1. Take the dumplings out of the freezer. Do not thaw them. The rice cooker is good at frozen. Thawing is extra work. You do not need extra work.
2. Pour the water into the inner pot. Place the dumplings in the steamer basket if your rice cooker has one. If not, put them directly in the pot. The water should stay below the dumplings. They should not sit in the water. They should sit above it.
3. Space the dumplings out. Leave a little room between each one. They should not touch. They need room to steam. Crowded dumplings do not cook evenly.
4. Close the lid. Start the cycle. The rice cooker will fill with steam. The steam will cook the dumplings until the wrappers are soft and the filling is hot.
5. When the machine stops, check the dumplings. The wrappers should be translucent and tender. The filling should be hot. Cut one open to check. If it is still cold in the middle, close the lid and let it sit for 3 more minutes.
6. Remove the dumplings from the pot. Place them on a plate. Serve with soy sauce and rice vinegar for dipping, and a sprinkle of sesame seeds if you like.