Steaming Delights: Versatile Cooking With A Steamer

A steamer is a simple, healthy, and convenient cooking method that can be used to prepare a wide variety of dishes. The process involves suspending food in a basket or bowl above simmering liquid, allowing steam to cook the food gently while retaining moisture and flavour. Steaming is particularly suitable for cooking vegetables, seafood, chicken, rice, eggs, and dumplings, among other foods. It is also a healthy alternative to conventional cooking methods, as it helps retain nutrients and reduces the need for added fats or grease during cooking. Additionally, the use of steamers is not limited to specific types of cookware, as they can be used with pots, woks, Instant Pots, rice cookers, or even microwaves.

Vegetables, including broccoli, carrots, asparagus, and leafy greens

Steaming is a quick and easy way to cook vegetables, and it's a healthy cooking method too, as it locks in flavour, nutrients and a perfectly tender texture.

Broccoli

Broccoli is a great candidate for steaming. It cooks quickly, and you can steam it in florets or break it up into smaller, bite-sized pieces. Aim for a cooking time of around 5 minutes for broccoli florets, or 5-7 minutes for smaller pieces.

Carrots

Carrots are a denser vegetable, so they will take a little longer to cook than broccoli. You can steam them sliced or baby carrots, or cut them into even-sized chunks. Aim for a cooking time of 6-8 minutes for sliced carrots, or 7 minutes for baby carrots.

Asparagus

Asparagus spears are another good option for steaming. You can steam them sliced or as whole spears. If you're steaming thick spears, peel them lightly first. Aim for a cooking time of 5-6 minutes.

Leafy greens

Leafy greens such as spinach, kale, chard and collards can be steamed whole. Aim for a cooking time of 3-5 minutes for spinach and 10 minutes for kale and collards.

Fish, such as salmon, tilapia, cod, and trout

Fish is a great option to cook in a steamer. Salmon, tilapia, cod, and trout are all good choices for steaming. The gentle heat of steaming cooks fish to be sweet and flavourful.

To steam fish, you will need a pot with an inch or so of simmering liquid, a steamer basket, and a lid to hold in the steam. You can also use a metal tiered steamer, a wok/deep skillet/pot with a lid, or a bamboo steamer.

• Prepare your steaming setup and fill it with 1-2 inches of water. Bring the water to a boil.
• Rinse your fish fillet and carefully place it on a heat-proof plate that fits into your steaming setup.
• Carefully place the plate with the fish in the steamer and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam.
• Cover and steam for 4-10 minutes, depending on the size and thickness of your fish fillet. Check for doneness by gently piercing the thickest part of the fillet with a butter knife. If it falls through easily, the fish is done.
• Turn off the heat and carefully drain any liquid on the plate.
• Drizzle the fish with olive oil and lemon juice, and sprinkle with coarse salt to taste.

You can also add aromatics and sauces to your steamed fish for extra flavour. For example, try spreading scallions, ginger, and cilantro on the steamed fish, or making a sauce with soy sauce, vegetable oil, and aromatics to pour over the fish.

Dumplings, like shumai, har gow, and chicken and shiitake dumplings

Shumai, har gow, and chicken and shiitake dumplings are all types of dumplings that can be cooked using a steamer. Here is a guide on how to cook each of them:

Shumai

Shumai is a type of Japanese dumpling that was introduced from China in 1928 and has since become a staple in Yokohama, Japan. They are typically made with ground pork and finely chopped onion, seasoned with Japanese condiments. The original Chinese version commonly includes ground pork, chopped shrimp, and sometimes shiitake mushrooms, seasoned with oyster sauce, Shaoxing wine, and white pepper.

To make shumai, first make the meat filling for the dumplings. Then, wrap the dumplings using either wonton wrappers or shumai wrappers, which are small, thin, square sheets. Finally, steam the dumplings!

• Use a 1-tablespoon measuring spoon to ensure uniform portions.
• Use a butter knife or the back of a teaspoon to stuff and press the filling into the wrappers.
• Press the meat down into the wrapper at a 45-degree angle to avoid trapping air and to ensure the meat mixture goes into the wrapper evenly.
• Place parchment paper (with a few air vent holes) or cabbage leaves on the bottom of the steamer basket to prevent the shumai from sticking.
• When placing the shumai inside the basket, ensure they are not touching each other.
• Fill a large steamer pot with 1-2 cups of water, making sure the water does not touch the bottom of the bamboo basket.
• Bring the water to a boil over high heat and steam the shumai for 8-10 minutes, or until the meat is cooked through.

Har Gow

Har gow are shrimp dumplings and are considered the quintessential measure of dim sum. The quality of a restaurant's har gow is judged by the thinness of the dumpling wrapper and the number of folds joining the wrapper together.

To make har gow, start by making the filling by mixing all the filling ingredients in a large bowl, stirring in one direction for 3 to 5 minutes, until the mixture becomes sticky. Next, make the dough by sifting the wheat starch (or potato starch) and cornstarch (or tapioca starch) into a large bowl. Bring water to a boil and slowly pour it into the starch mixture, stirring rapidly. Add the lard (or neutral oil) and continue to stir until a loose dough ball forms.

Roll the dough into a cylinder and divide it into equal pieces. Flatten each piece into a circle and place 1 1/2 teaspoons of filling in the centre of each dumpling wrapper. Fold the dumpling into a half-moon shape and create pleats by pinching sections of the dumpling edge and pulling them towards the centre.

To steam har gow, fill a wok with enough water so that the waterline is below the food bed. Line the bottom of the steamer with paper, a lotus leaf, or something similar to prevent the dumplings from falling through the cracks. Place the dumplings in the basket, leaving ample room between them. Bring the water to a boil and steam for 6 minutes, or the desired duration.

Chicken and Shiitake Dumplings

These dumplings feature ground chicken and fresh and dried shiitake mushrooms for a deep, meaty flavour. To make the filling, heat oil in a pan and cook onion until translucent. Add chopped fresh and dried shiitake mushrooms and cook for 8-10 minutes. Transfer the mixture to a bowl and add ground chicken, sesame oil, soy sauce, sugar, Shaoxing wine, and oil. Stir the filling in one direction for about 5 minutes until it becomes paste-like.

To assemble the dumplings, roll out pieces of dough into circles and add about 1 heaping tablespoon of filling. Pleat the dumplings and ensure they are tightly sealed. The dumplings can then be frozen on a parchment-lined tray.

To cook the dumplings, add oil to a skillet and fry the dumplings until the bottoms are lightly golden. Add water to the pan and cover. Once the water has steamed off, uncover and continue frying until golden brown. Alternatively, the dumplings can be boiled in water for 7-8 minutes.

Rice, including jasmine and basmati

Steaming is a great way to cook rice, including jasmine and basmati varieties. It's a simple process that involves placing rice in a steamer basket above simmering liquid. The lid is then placed on top, and the steam cooks the rice gently, retaining moisture without browning. This method is perfect for those who don't own a rice cooker or are looking for an alternative way to cook rice on a gas stove, while camping, or when cooking small batches.

When steaming rice, it's important to note that the rice-to-water ratio may vary depending on the type of rice and personal texture preferences. For jasmine rice, a softer variety, the ratio is typically 1 cup of rice to 1 1/4 cups of water. However, if you prefer your rice softer, you can use up to 1 1/2 cups of water. For basmati rice, the ratio is closer to 1 cup of rice to 2 cups of water. Pre-soaking the rice for at least 10 minutes before steaming is also recommended.

To steam rice, start by placing the rice and water in a shallow, heat-proof container that fits in your steamer. Turn the heat to high, cover, and cook for about 20 minutes. Then, turn off the heat and let the rice sit in the steamer with the lid on for at least another 5 minutes. You can adjust the rice-to-water ratio and cooking time based on your preferred rice texture.

Additionally, you can experiment with different liquids and flavourings when steaming rice. For example, you can replace water with tea or coconut milk for extra fragrance and flavour, or use chicken, pork, vegetable, or mushroom stock for more umami. Adding salt, a splash of oil, fried onions, tomatoes, or spices can also enhance the flavour of your steamed rice.

Eggs, either soft-boiled or hard-boiled

Steaming is a great way to cook eggs, whether you like them soft-boiled or hard-boiled. It is a simple process that involves placing eggs in a steamer basket above simmering liquid without letting them touch the water. This method is not only healthy but also foolproof.

To steam eggs, start by adding about an inch of water to a large pot and placing a steamer insert inside. Cover the pot and bring the water to a boil over high heat. Then, add the eggs to the steamer basket, cover, and continue cooking for 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled eggs. If you prefer your hard-boiled eggs with a still translucent and bright yolk, steam them for 10 minutes instead. It's important to note that the steaming time may vary depending on factors such as the size of your eggs, their starting temperature, and your altitude. Therefore, it's a good idea to experiment and adjust the timing accordingly.

One of the main benefits of steaming eggs is that it makes them easier to peel. The hot steam permeates the egg shells, creating an air pocket that helps to loosen the shell from the egg white. This method works especially well with fresh, organic, cage-free eggs.

If you plan to serve the eggs cold, prepare a bowl of ice water before steaming. After steaming, immediately place the eggs in the ice water to cool them down. This step also ensures that the eggs come out perfectly shaped without any indentations on their ends. For warm hard-boiled eggs, run cold water over them until they are cool enough to handle before peeling.

Frequently asked questions