Setting Up Your Steamer: A Step-By-Step Guide

Steaming is a great way to cook food without losing nutrients or flavour. It's also a simple way to prepare your veggies after a long day of work. There are a few different ways to set up a steamer, depending on the equipment you have available.

If you have a steamer basket, simply add a little water to a pot, place your veggies in the basket, close the lid, and boil the water.

If you don't have a steamer basket, you can use a metal colander or a baking rack, a big pot, and some aluminium foil. First, fill a pot with around half an inch of water. Then, place the metal colander or strainer inside, leaving enough room so that the boiling water won't touch it. If your strainer doesn't rest on the rim of the pot, you can hold it in place (just be sure to use a heat-proof handle or protect yourself with an oven mitt). Place the food in a single layer in the strainer, bring the water to a boil, then lower the heat. Cover the pot to prevent steam from escaping and check on your food often to prevent over-cooking.

You can also use a pot or wok with a lid and a heat-proof dish. You'll need something to prop up the dish above the water, like a metal steam rack or a clean metal can. Simply fill the pot with 2 inches of water, put a steaming rack or empty can in the centre, and place your heatproof bowl, plate, or shallow dish of food on top. Cover with the lid, turn on the heat, and the food will steam.

Electric steamers vs stove-top steamers

Electric steamers and stove-top steamers both have their pros and cons. The type of steamer you choose depends on your specific needs and preferences.

Electric steamers

Electric steamers are standalone appliances that are convenient and easy to use. You simply add water, put in your food, close the lid, and turn on the steamer. Many electric steamers have multiple tiers, allowing you to cook different foods simultaneously. They are ideal for cooking large batches and can be a good option if you plan to use them frequently. However, they can be expensive and take up counter or storage space.

Stove-top steamers

Stove-top steamers are inserts that fit into or on top of a saucepan or pot filled with simmering water. They are available in various materials, such as stainless steel, silicone, or bamboo. Stove-top steamers are generally more affordable and don't take up additional counter space. However, they may not be as convenient as electric steamers, as they require manual monitoring and may not have the same capacity for cooking large batches.

Factors to consider

When choosing between an electric and a stove-top steamer, consider the frequency of use, the amount of food you typically cook, your budget, and the available counter and storage space in your kitchen. Additionally, think about the types of food you plan to steam and whether you need multiple tiers or special features, such as a rice bowl or a keep-warm function.

Setting up your steamer

Regardless of the type of steamer you choose, the basic principle of steaming remains the same. You'll need to add a sufficient amount of water to your steamer—typically around one to two inches, depending on the steaming time—and ensure that your food is raised above the water level. Bring the water to a simmer or a boil, place your food in the steamer, cover it, and let the steaming process begin. Just remember to keep an eye on the water level and add boiling water as needed.

Steamer pots

Firstly, you will need a deep vessel to cook in, such as a wok, pot, or deep pan. The size of the vessel depends on the size of the food and/or the cooking container. If you are steaming in a bowl or on a plate, ensure that it fits completely inside the vessel.

Next, you will need a lid to trap the steam. The lid should not touch the food when covered. It is helpful to have a dome lid, which provides more overhead room for steam to collect and prevents your food from getting squashed.

Finally, you will need something to keep the food from touching the water, otherwise, you will be boiling your food. You can use any heat-proof item, such as an inverted wide bowl that can act as a stand in the boiling water. You could also use three aluminium foil balls in a pinch. However, a round cooking rack is preferable as they are reusable, sturdy, and just the right size, height, and shape for the job.

To set up your steamer pot, place the rack in the centre of the pot and add about an inch of water. It shouldn't be touching the highest part of the rack. Cover the pot and turn the heat to medium. When you hear the water boiling or see steam, you are ready to add your food. Re-cover the pot and let it cook according to your recipe or preference.

Some additional tips for using a steamer pot include:

• Using boiling water to top up the water level, to keep the water temperature consistent.
• Avoid opening the lid to minimise steam escaping and to ensure your food cooks properly.
• Use an oven mitt when taking off the lid as steam can cause burns.
• Use a hot dish clip to handle hot dishes and avoid steam burns.
• Prepare your food before steaming by adding herbs, spices or garlic to the mix.

Woks

Steamer Setup #1: A Wok with a Lid and Heat-proof Dish

You don't need any special equipment for this setup. All you need is a wok with a lid, a heat-proof dish that fits inside the wok, and something to prop up the dish above the water, like a metal steam rack or a clean metal can (with both ends removed).

Here's what you need to do:

• Find a heat-proof dish that will fit inside your wok.
• Place a metal steam rack or a clean empty can (with both ends removed) in the bottom of the wok to prop up the dish. The rack or can should be at least 2 inches above the water. You can also use a combination of both for taller setups.
• Fill the wok with 2 inches of water, or more if you need to steam for a longer time. Just make sure the water level is at least 1 inch below the rack to avoid the bubbling water touching the dish.
• Place your heat-proof dish of food on the rack or can. Make sure the dish has a rim if you want to save any liquid from steaming.
• Cover the wok with its lid and turn on the heat to bring the water to a simmer. Your food will now steam!

Steamer Setup #2: A Wok with a Bamboo Steamer

This setup uses a bamboo steamer, which is a traditional and inexpensive option commonly used in Chinese cuisine. Here's what you need to do:

• Place the bamboo steamer in your wok. Make sure the diameter of the steamer is smaller than that of the wok.
• Add water to the wok until it reaches about halfway up the bottom of the steamer.
• Place your food inside the bamboo steamer, either directly on the steamer racks or on shallow heat-proof dishes. If you're steaming dumplings or buns, line the racks with cabbage leaves, cheesecloth, or perforated parchment paper to prevent sticking.
• Bring the water to a simmer, cover the wok, and steam your food.

Note: Keep an eye on the water level and add boiling water as needed to prevent the wok from running dry and scorching the bottom of the steamer.

Tips for Steaming with a Wok:

• Woks are ideal for steaming due to their broad sides and concave shape, which allow for a large surface area of water to produce steam and enough room for the steam to circulate freely.
• Ensure your wok is firmly balanced on the stove to avoid the hazards of spilled boiling water.
• Maintain an adequate water level by routinely checking for signs of excess evaporation and adding more water as needed.
• Regulate the steam level by adjusting the heat. For delicate foods like dumplings or tender vegetables, use low steam, while for rice, use a full head of steam.
• Ensure there is enough circulation inside the steamer by leaving adequate space around the food and above it for the steam to move freely.

Glass dish or plate

If you're steaming with a glass dish or plate, you'll need a steamer rack as well. The boiling water in the wok or pot should never be high enough to touch the bottom of the plate, nor should the water be able to boil over onto the plate. The food should be cooked by the steam, not direct heat.

You can use a wok or a regular pot. If you're using a wok, you'll need a lid. Ideally, you'll want a dome lid, which provides more overhead room for steam to collect and prevents your food from getting squashed.

Place the rack in the centre of the wok or pot. Add about an inch of water—it shouldn't touch the highest part of the rack. Cover the pot and turn the heat to medium. When you hear the water boiling or see steam, add your food, re-cover the pot, and let it cook.

If you don't have a rack, you can use three sheets of aluminium foil rolled into balls as a substitute. Place them on the bottom of the pot, then pour in the water and rest your plate on top of the foil balls.

Bamboo steamers

Choosing the Right Bamboo Steamer

Before you start, it's important to pick the right size for your needs. Bamboo steamers come in various sizes, from large 12-inch diameters that can fit a duck to smaller 6-inch ones suitable for a few dumplings. The most common and versatile size is a 10-inch diameter steamer, which can be easily found in restaurant supply stores, Chinese grocery stores, or online. Additionally, look for bamboo steamers with stainless steel rims, as they are easier to stack.

Preparing Your Bamboo Steamer

If your bamboo steamer is new, it's recommended to soak the bottom rim that will come into contact with the wok or pan in lukewarm water for about 30 minutes. This will help prevent scorching or charring. Make sure to fully dry the steamer before storing it after use to avoid mould formation.

Setting Up the Steamer

• Fill Your Wok or Pan with Water: Place the bamboo steamer in your wok or a wide-rimmed, shallow pan. Fill it with enough water so that the water level is about a quarter to half an inch above the bottom rim of the steamer. Ensure the water doesn't touch the bottom of the inside bed of the steamer or the food.
• Line the Bamboo Steamer: Bamboo steamers usually have multiple levels or tiers. You can line the tiers with large, soft napa cabbage leaves, lettuce leaves, layers of cheesecloth, parchment paper, or reusable cloth or silicone liners. This lining prevents food from sticking to the bamboo and allows steam to circulate. If you're steaming marinated meats or vegetables, use a heat-proof plate or bowl to collect juices.
• Place Food in the Steamer: When placing dumplings, shumai, or buns, ensure they have enough space to expand, leaving about 1 inch between them. If you're steaming vegetables or proteins, place them in a shallow plate and transfer the plate to the steamer basket.
• Place the Steamer in the Wok/Pot: You can either preheat the water to a simmer before placing the bamboo steamer or put the steamer in when the water is still cold and then turn on the heat.

Cooking with the Bamboo Steamer

• Allow Food to Steam and Check Water Level: Once the water is simmering, it will start to evaporate. Let the food steam according to your recipe's instructions, but keep an eye on it and add boiling water as needed. Avoid adding cold water as it will interrupt the cooking process.
• Steaming Frozen Dumplings: If you're steaming frozen dumplings, there's no need to thaw them first. Simply place them in the steamer and follow the steaming process. Steam for about 8-10 minutes, and they should be ready!
• Stacking Multiple Steamers: Bamboo steamers are designed to be stacked, allowing you to cook different types of food separately but simultaneously. Just make sure to put the foods that take longer to cook in the bottom tray, closer to the heat source.
• Cover with the Lid: Use the bamboo steamer's lid to trap the steam inside and ensure even cooking.

Cleaning and Maintenance

• Cleaning: To clean your bamboo steamer, use a sponge and mild dish soap. Rinse it thoroughly and let it air dry completely before storing it.
• Drying: Bamboo is highly absorbent, so it's crucial to let the steamer air dry for at least two days before storing it to prevent mould or mildew.
• Avoid Dishwasher and Soaking: Do not put your bamboo steamer in the dishwasher or soak it in the sink for extended periods.
• Oil Coating: If you live in a dry climate, occasionally coat the steamer with a thin layer of vegetable oil to prevent cracking or splintering.

Frequently asked questions