Alright, let’s talk about this bamboo steamer thing. I finally got one a while back. Saw them used all the time, figured I’d give it a shot myself instead of just ordering takeout dim sum.
Getting Started – The Unboxing and Prep
Pulled it out of the box. Looked simple enough, just woven bamboo layers and a lid. Had that distinct grassy, woody smell, which I guess is normal. Some folks say you gotta prep these things, so I didn’t just chuck food in it straight away.
First thing I did was give it a good rinse under the tap. Got rid of any dust or little bits. Then, I decided to soak the whole setup – base rings and lid – in warm water for about 30 minutes. Read somewhere this helps prevent scorching and keeps the bamboo from drying out too fast. Seemed like a reasonable step. After soaking, I just let it air dry for a bit before I actually used it.
The First Cook – Dumplings, Obviously
For the maiden voyage, had to be dumplings. I lined the bottom of each tier with some cabbage leaves. Heard parchment paper works too, or those reusable silicone liners, but I had cabbage. Figured it’d stop the dumplings sticking and add a little flavour, maybe?
I got my wok out, filled it with a couple of inches of water, making sure the water level wouldn’t touch the bottom of the steamer basket. Brought the water to a boil. Then, carefully placed the loaded steamer baskets on top of the wok. Popped the lid on.
Waited. Peeked a couple of times, probably shouldn’t have, let the steam out. You could see the steam puffing out around the lid and between the layers. The whole kitchen started smelling like bamboo and, eventually, like cooking dumplings. It took about 10-12 minutes, I think.
How’d It Go?
Pulled the steamer off the wok. Lifted the lid. Steam everywhere. The dumplings looked pretty good, actually. Cooked through, nice and hot. The cabbage leaves did their job, no sticking. The texture seemed a bit different than when I steam them in my metal pot insert – maybe a bit softer? Hard to say for sure, could be placebo. But yeah, success. Food tasted clean, no weird woody taste.
The Cleanup Hassle
Okay, cooking was fine. Cleaning? Bit more involved than chucking a metal pot in the dishwasher. You can’t really soak it for ages or use harsh soap, ruins the bamboo. So, I waited for it to cool down first. Then just used hot water and a soft brush to scrub away any food bits. The cabbage leaves made this easier, honestly. Rinsed it thoroughly. The tricky part is drying. You absolutely have to let it air dry completely before storing it. I mean completely. Otherwise, you risk mold. Found that out the hard way once with a wooden cutting board. So, I usually stand the pieces up separately on the dish rack near a window or somewhere with good air circulation. Takes a while.
Using It More
I’ve used it a bunch since then. For bao buns, veggies, fish sometimes. It works. Stacking multiple tiers is handy for cooking different things or just more volume.
- Always line it with something (cabbage, lettuce, parchment). Saves cleaning headaches.
- Make sure your pot or wok has enough water, but not too much. Refill carefully if doing a long steam.
- Dry it properly. Seriously. Can’t stress this enough. Store it in a well-ventilated spot, not crammed in a closed cupboard right away.
It does get stained over time, absorbs colours and smells faintly of whatever you cook often, but that’s part of its character, I suppose. It feels more… traditional? Definitely more hands-on than flicking a switch on an electric steamer. It’s not perfect, needs a bit of care, but does the job for sure. Adds a bit of ritual to making dim sum at home.