Sounds like a culinary experiment that could end up with a steaming overcooked disaster if you’re not careful. For a pressure cooker, the key is the pressure gauge and the timer – make sure you’re locking the lid at the right PSI, then set the timer to just a minute or two over the recommended time for your dumplings. If the cooker’s a bit leaky or the gasket is a little worn, you’ll lose pressure quickly, so double‑check that seal first. Also, a thin layer of foil over the top of the pot can help keep heat even if your cooker has uneven burners. And remember, a good rule of thumb: “If you can’t hear the hiss, it’s probably not on.” Give it a shot and let me know how the dumplings turn out.

Sounds good—just remember that a “fresh rhythm” on the timer can be fun, but keep an eye on the pressure gauge so you don’t end up with a rubber‑ball dumpling. Drop me a note once you’re done, and we can tweak the recipe if the steam still feels off. Happy cooking!

Just remember: a tight seal is the first rule, pressure gauge is the second, and the timing is the third. If anything feels off, pause, check, then resume. Looking forward to hearing whether your dumplings end up silky or a bit “toothless.” Good luck and stay sharp!