Steaming Chinese Delicacies: Exploring The Art Of Chinese Steaming

Chinese steamers are a versatile tool for any kitchen, allowing you to steam a wide variety of foods. From dumplings and buns to fish, chicken, vegetables, rice, and even cakes, the Chinese steamer is a great way to cook food while preserving nutrients and allowing natural flavours to shine through. In this article, we will explore the different types of foods that can be cooked in a Chinese steamer, as well as provide step-by-step instructions on how to use this traditional cooking tool.

How to steam dumplings

A bamboo steamer is a great way to cook dumplings, and it can be used to steam not just dumplings but also buns, breads, vegetables, rice, proteins, and cakes. Here's a step-by-step guide on how to steam dumplings using a bamboo steamer:

Step 1: Prepare your bamboo steamer

Place the bamboo steamer into a wok or a wide-rimmed, shallow pan. Fill it with enough water so that it comes up above the bottom rim of the steamer by about a quarter to half an inch. The water level should be high enough to submerge the bottom rim of the steamer to prevent scorching, but not so high that the bubbling water touches the food. If your steamer is brand new, you can soak the bottom rim in water for 30 minutes to prevent scorching.

Step 2: Line the bamboo steamer

You can use multiple levels of your bamboo steamer, depending on how much food you have. If you're placing food directly on the steamer bed, you'll need to line it with something to prevent sticking. You can use napa cabbage leaves, lettuce leaves, cheesecloth, parchment paper, or reusable cloth or silicone liners. Make sure whatever you use is porous to allow steam to circulate.

Step 3: Place dumplings in the steamer

Place your dumplings in the steamer, leaving about one inch between each dumpling to allow for expansion.

Step 4: Place the bamboo steamer in the wok/pot

You can either preheat the water so it's simmering when you place the steamer in, or you can place the steamer in the wok/pot when the water is still cold and then turn on the heat.

Step 5: Allow dumplings to steam

Once the water is simmering, it will start to evaporate. Let the dumplings steam according to your recipe, but keep an eye on the water level and add boiling water as needed. Don't add cold water, as this will interrupt the cooking process.

Caring for your bamboo steamer

Always make sure your bamboo steamer is fully dried out before storing it, or it may form mould. To clean your steamer, wash it with a sponge and mild dish soap, then immediately rinse and air-dry for at least two days before storing. Don't put your bamboo steamer in the dishwasher or soak it in water for more than five minutes.

Steaming fish

Selecting the Fish:

The best fish for Chinese steamed fish is a live or fresh whole fish, preferably a delicate white fish such as sea bass, sea bream, sole, flounder, tilapia, haddock, or grouper. If using a whole fish, choose a small fish (around 1 lb or 500 g) to ensure it cooks faster and tastes juicier. Alternatively, you can use a fish fillet, such as snapper or cod, but keep in mind that fillets may take longer to cook.

Preparing the Fish:

Before steaming, rinse the fish under running water and pat it dry. Cut the fish at a 45-degree angle several times on each side to allow heat to penetrate and flavour to infuse. Stuff the cavity of the fish with aromatics like scallions (green onions) and ginger. You can also place additional aromatics underneath and over the fish. The aromatics lend a subtle aroma and help eliminate any fishiness.

Setting up the Steamer:

The traditional way to steam fish is with a wok, a steaming rack, and a lid, or a wok and a bamboo steamer. Place a small bowl or a wire steaming rack in the middle of the wok. Add water to the wok, ensuring it is lower than the bowl or rack. You can also use a large pot or deep skillet with a lid if you don't have a wok.

Steaming the Fish:

Bring the water to a full boil. Place the fish on a heat-proof plate that fits inside your steaming setup. Carefully put the plate on top of the bowl or rack, cover with a lid, and steam for 7-10 minutes, depending on the size and thickness of the fish. For small, thin fillets, cook for 4-5 minutes. Check for doneness by gently piercing the thickest part of the fillet with a butter knife. The fish is done when the knife falls through easily without resistance. Avoid overcooking the fish to prevent it from becoming tough or rubbery.

Seasoning and Serving:

After steaming, carefully drain any liquid on the plate. Heat up neutral-flavoured cooking oil, such as sunflower, vegetable, or peanut oil, along with sliced dried chilli and Sichuan peppercorns. As soon as the oil starts to smoke, pour it over the fish. This step adds a subtle hint of spiciness and elevates the dish. Finally, heat up the sauce pan with soy sauce, Shaoxing rice wine or dry sherry, sugar, and white pepper. Pour this mixture over the fish and serve immediately with steamed white rice.

Vegetables in a Chinese steamer

Chinese steamers are a great way to cook vegetables, and they can be used to steam almost any leafy greens. The most common vegetables used in Chinese restaurants are Chinese broccoli (gai lan), choy sum, or baby bok choy. However, you can also steam vegetables like snow peas, sugar snap peas, broccoli, green beans, or water chestnuts.

To get started, fill a large, shallow pan or a wok with about an inch of water and bring it to a simmer. Place your Chinese steamer directly into the pan or wok, add your chosen vegetables, and cover with the lid to trap the steam. For harder vegetables, you can steam them first, followed by softer vegetables, which only need about five minutes.

If you're using a bamboo steamer, you can soak the bottom rim in water for 30 minutes to prevent scorching, and be sure to fully dry it after use to prevent mould. You can also line the steamer with napa cabbage leaves, lettuce leaves, cheesecloth, or parchment paper to prevent food from sticking.

When steaming vegetables, it's important to wash them thoroughly and have everything prepared before you start, as the process moves quickly. You can also blanch the vegetables in cold water after steaming to preserve their colour and texture.

Here's a simple recipe for Chinese steamed vegetables with brown rice:

Ingredients:

• 1 Japanese or regular eggplant, cut into strips
• 1 medium red bell pepper, cut into julienne strips
• 1 large carrot, cut into julienne strips
• 1 cup sliced bok choy stems and leaves
• 1 medium onion, thinly sliced
• 1/2 pound snow pea pods
• 2 tablespoons soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon grated gingerroot
• 1 clove garlic, finely chopped
• 2 cups hot cooked brown rice

Place the steamer basket in a saucepan or skillet with 1/2 inch of water (ensure the water doesn't touch the bottom of the basket). Put the eggplant, bell pepper, carrot, bok choy, and onion in the steamer basket. Cover and heat until boiling, then reduce to medium-low. Steam for 5-8 minutes, adding the pea pods for the last minute, until the vegetables are crisp-tender.

In a bowl, mix the soy sauce, peanut butter, hoisin sauce, gingerroot, and garlic. Add the steamed vegetables to the bowl and toss to coat. Serve the vegetables over the hot cooked brown rice.

Using a bamboo steamer

Bamboo steamers are a great way to cook a variety of dishes, from buns and dumplings to breads, vegetables, proteins, and even cakes and desserts. They are also a wonderful way to reheat food, as steaming helps reintroduce moisture into the food. Here are some tips on using a bamboo steamer:

Step 1: Prepare Your Bamboo Steamer

Before using a new bamboo steamer, it is recommended to soak the bottom rim, which will be in direct contact with the pan, in water for about 30 minutes to prevent scorching. The water level should be about a quarter to half an inch above the bottom rim of the steamer. Make sure the bubbling water does not touch the inside bed of the steamer or the food. After use, ensure that the steamer is completely dried before storing to prevent mould.

Step 2: Line the Bamboo Steamer

Bamboo steamers have multiple stackable tiers. Depending on how much food you are preparing, you can use one or more tiers. If you are placing food directly on the steamer bed, such as buns or dumplings, use liners like large soft napa cabbage leaves, lettuce leaves, cheesecloth, or parchment paper. The liners should be porous to allow steam to circulate. If you are steaming marinated meats or vegetables, use a heatproof plate or bowl to collect the juices.

Step 3: Place Food in the Steamer

When placing dumplings, shumai, or buns, leave about an inch of space between them as they will expand during steaming. If you are steaming something in a bowl or plate, place it directly in the steamer basket, ensuring there is enough space for steam to circulate. It is recommended to use a plate with a rim to collect any sauce.

Step 4: Place the Steamer in the Wok/Pot

You can place the steamer in the wok or pot before or after adding water. If you choose to preheat the water, ensure it is simmering before placing the steamer inside. The water level should be maintained by adding boiling water as needed. Do not add cold water, as it will interrupt the cooking process.

Step 5: Allow the Food to Steam

Meats generally take around 20-30 minutes to cook, while seafood and dumplings take about 10-15 minutes, and vegetables take about 5-10 minutes. Keep the lid on during the steaming process. Check the water level if you are cooking for more than 10 minutes, and ensure there is enough water to prevent the steamer from scorching.

Bonus: Cleaning Your Bamboo Steamer

To clean your bamboo steamer, use a sponge and mild dish soap, then rinse thoroughly. Avoid using a dishwasher or soaking the steamer in water for extended periods. Let the steamer air dry completely before storing. You can also oil the steamer with a thin layer of cooking oil to prevent drying and cracking.

Steamer basket lining

When using a bamboo steamer, lining your steamer basket is essential to prevent food from sticking to the base. This is especially important when cooking dishes like dumplings, buns, or marinated meats and vegetables.

There are several options available for lining your steamer basket. One common method is to use parchment paper or baking paper, which can be purchased pre-cut with holes or perforated at home. These sheets are designed to fit inside your steamer and allow steam to circulate while keeping your food from sticking. You can also use natural materials like large, soft napa cabbage leaves, lettuce leaves, or cheesecloth. If you want to be more creative, you can even use lotus leaves or banana leaves to add a subtle flavour to your dish.

If you're looking for a more reusable option, you can opt for silicone or cloth liners. These liners are placed inside the steamer basket and can be easily cleaned and reused multiple times. They are also porous, allowing steam to circulate and cook your food evenly.

When lining your steamer basket, it's important to ensure that the liner is porous or perforated to allow steam to circulate. Additionally, make sure that your liner is the correct size for your steamer and doesn't obstruct the steam holes. By choosing the right liner and following these simple steps, you can easily prepare delicious and healthy meals with your Chinese steamer.

Frequently asked questions