Whether you’re steaming a big batch of dumplings or just some fresh vegetables to go with dinner, one of these bamboo steamer baskets is the tool for the job. Using one is so easy and makes such delicious food, you'll want to start steaming everything you cook!
Bamboo steamer baskets are made of interlocking trays with perforated bottoms that stack one on top of the other. The whole basket is placed over a pot of simmering water so the steam rises through the layers and cooks the food.
You can cook almost anything in a steamer basket, from whole or sliced vegetables to foods like dumplings and fish fillets. Anything that benefits from gentle steam cooking works well in a steamer basket.
Here are the basic steps to follow:
1. Fill the Steamer Baskets - First, line the bottom of each tray with lettuce or cabbage leaves to prevent the food from sticking to the basket. Then add the food you want to cook in a single layer. Make sure the top layer is covered with a lid.
2. Fill a Pot with Two Inches of Water - Make sure your steamer basket fits snugly in (or over) the pot and isn’t in danger of tipping over. Also make sure the bottom layer of food will sit above the water line and doesn’t get submerged. A wok is traditionally used, but we find a shallow skillet works just as well. Add about two inches of water to the pan and bring it to a simmer.
3. Place the Steamer Basket Over the Pot - Once the water is simmering, settle the steamer basket over the pot. Keep an eye on the water level and add more if the pot starts to go dry. Check your food periodically until it is done to your liking.
You can infuse more flavor into your steamed foods by using broth or another liquid instead of water. Lining the trays with things like banana leaves, pandan leaves, shiso leaves, corn husks, or even grape leaves can also add subtle flavors.
Do you have a bamboo steamer? What do you cook with it?
Related: Recipe: Fish Steamed in Banana Leaves
(Image: Flickr member Nate Robert licensed under Creative Commons)
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I received one as a gift a few years back, it's marvelous. We use it mainly for steaming broccoli, which is the #1 vegetable consumed in our house. Give it a quick rinse when done, and let air dry. Couldn't be easier!
The link to the big batch of dumplings doesn't work - can you guys take a look? I really want to see those recipes!
Individual squares of parchment paper work well for a lining when you don't want any flavor imparted. Steamed buns in particular.
Does anyone know how to clean a bamboo steamer?
When I made dumplings for the first time the dough stuck regardless of the protective layer of cabbage. And the cabbage burned and left a weird smell. Like the article says: let the water simmer (not rapidly boil). To clean it I used very hot water and vinegar. I used white vinegar mainly and a little rice vinegar at the end. Let it air dry on a rack or more simply, a kitchen towel. Hope this helps :)