Steaming Gyoza: Bamboo Steamer Perfection In 10 Minutes

Gyoza is a type of Japanese dumpling that can be cooked in a variety of ways, including boiling, pan-frying, and steaming. This article will focus on how to cook gyoza in a bamboo steamer, a traditional cooking method in East Asia that is gentle on food and prevents sogginess.

Preparing your bamboo steamer

Before using your bamboo steamer, it is important to ensure it is cleaned and treated properly. This will remove any dust and make it more durable for steaming. Here are the steps to follow:

• Wash and clean the steamer with hot, soapy water.
• Soak the steamer in a pot of hot water for at least 8 hours or overnight. Check the manufacturer's instructions to ensure your steamer can withstand hot water.
• Remove the steamer from the pot and let it air dry.
• Rub the inner and outer surfaces of the steamer with a cloth or paper towel dipped in cooking oil (vegetable, canola, or olive oil).

If you are using your bamboo steamer for the first time, you may notice a strong odour. This is normal due to the natural material of the steamer. To help eliminate the smell, follow these steps:

• Clean the steamer with hot, soapy water.
• Steam the steamer for about 1-2 hours, ensuring there is enough water.
• Soak the steamer in hot water for 30 minutes. Check the manufacturer's guidelines to ensure it is safe to soak your steamer.
• If the odour persists, soak the steamer in a mixture of one part white vinegar and two parts water. Rinse with hot water to remove any residue. Alternatively, you can sprinkle baking soda on the steamer and let it sit for a few hours before rinsing with hot water and air-drying.

Before using your bamboo steamer, it is important to soak it in water for at least 20 minutes to prevent scorching. Additionally, ensure that it is cleaned to avoid contaminating the food.

Now, you can begin preparing your bamboo steamer for cooking:

• Bring about 1 inch or 1.5 inches of water to a boil in a pot, saucepan, or wok. Ensure the water is deep enough so that it doesn't evaporate during cooking but not so deep that it gets into the food.
• Line the steamer baskets with parchment paper, banana leaves, lotus leaves, or cabbage leaves to prevent food from sticking. If you are steaming buns or baos, lining the baskets is essential to prevent sticking. You can also use perforated baking paper or napa cabbage leaves.
• Arrange your food inside the baskets. If stacking baskets, place the food that takes the longest to cook at the bottom and the quickest-cooking food at the top.
• Cover the steamer and place it into the pot, saucepan, or wok. Ensure that the bottom rim of the steamer is submerged in water, but the bottom floor should remain dry.
• Keep an eye on the water level and replenish it with boiling water as needed.
• Cook until your food reaches the desired doneness, then use tongs to remove the baskets safely.

Lining the steamer baskets

• Perforated baking paper, like parchment paper. If using parchment paper, you'll need to poke a few holes in it to let the steam through.
• Napa cabbage leaves
• Reusable silicone liners
• Banana leaves
• Lotus leaves
• Lettuce leaves
• Carrot slices
• Oil

If you're using parchment paper to line your bamboo steamer, follow these steps:

• Fold a sheet of parchment paper with a length and width of at least the diameter of your steamer in half.
• Fold it in half again, in the opposite direction, to create a rectangle.
• Fold the rectangle into a triangle, ensuring that the tip of the new fold is at the centre of the original rectangle.
• Fold the triangle in half twice more to create a very long and skinny triangle.
• Place the triangle over your steamer and trim the far end until it fits neatly inside.
• Snip off the tip of the triangle.
• Make a series of small triangular cuts along the edges of the large triangle to create vent holes.
• Unfold the parchment and insert it into the bamboo steamer.

Cooking times and temperatures

To cook gyoza in a bamboo steamer, you'll need to line the steamer with parchment paper or Napa cabbage leaves. If you're using parchment paper, poke a few holes in it to let the steam through. Then, fill your pan or pot with water about 1 inch deep and bring it to a boil. Place the dumplings in the steamer, leaving about 1 inch between them to allow for expansion, and place the steamer over the boiling water. Cover and steam for 8 to 15 minutes, depending on the ingredients inside. If you're using raw ingredients like meat, steam for longer; if you're using cooked ingredients, steam for a shorter period of time.

It's important to note that the water level in the pot or pan is crucial. It should be deep enough so that it doesn't evaporate during cooking but not so deep that it gets into the dumplings while they're boiling. Keep an eye on the water level and refill it as needed.

Additionally, if you're using a wok, make sure there's enough water in the wok to come up the sides of the steamer by about 1 cm to prevent scorching. If using a metal steamer or a pan/steam rack setup, ensure there's enough water to simmer for 10 minutes without drying out, and make sure the water doesn't touch the dumplings during steaming.

How to prevent dumplings from sticking

To prevent dumplings from sticking to a bamboo steamer, you must line the steamer with something porous to allow steam to circulate. Here are some options:

Napa Cabbage or Lettuce Leaves

Napa cabbage or lettuce leaves are a popular choice for lining bamboo steamers. They act as a natural, food-safe barrier between the dumplings and the steamer, preventing sticking. They also impart a slight flavour and are great for presentation.

Parchment Paper

You can also use parchment paper, cutting it to size and placing it between the dumplings and the steamer. It may be necessary to cut holes in the parchment paper to allow steam to circulate.

Perforated Parchment Paper Liners

There are also perforated parchment paper liners that are made specifically for bamboo steamers, which can be more convenient than cutting your own parchment paper to size.

Cheesecloth or Thin Linen

Cheesecloth or thin linen can also be used to line bamboo steamers and prevent sticking.

Silicone Mats or Reusable Cloth Liners

Another option is to use silicone mats or reusable cloth liners, which can be more durable and environmentally friendly than single-use parchment paper.

Oil

If you are using a metal steamer, you can coat the steamer with a thin layer of oil to prevent sticking. However, this is not recommended for bamboo steamers as the oil may cause the bamboo to scorch or burn.

How to clean and maintain your bamboo steamer

To cook gyoza in a bamboo steamer, you'll need to set up your steaming equipment, line the steamer, and then steam the dumplings.

Now, to clean and maintain your bamboo steamer:

Cleaning Your Bamboo Steamer:

Before using your bamboo steamer for the first time, wash it with soapy water. Check the tiers and lid for any loose fibres and carefully remove them. After each use, clean the steamer with warm, soapy water. It's best to do this while the steamer is still warm, so any dried-on food doesn't require too much scrubbing. Don't put the steamer in the dishwasher, as it will absorb too much water and warp.

If your steamer has tough grime or odours, you can use a nylon scrubber to gently remove caked-on bits. You can also use a black tea bag, as the tannic acid will clean and rejuvenate the bamboo. If you steamed fish and want to remove the odour, rub the steamer with a lemon wedge.

Maintaining Your Bamboo Steamer:

Always dry your bamboo steamer immediately after washing to prevent mould. You can also coat the steamer with cooking oil after washing to prevent it from drying out. Before using your steamer, soak it in water for about 20 minutes to prevent the bamboo from burning.

To prevent your food from sticking to the steamer, avoid placing food directly on the bamboo surface. Instead, use parchment paper or a heatproof plate.

Frequently asked questions