Steaming Dim Sum at Home
Dim sum relies on precision and timing. Whether you are working with store-bought wrappers or delicate handmade skins, the steam is what breathes life into the texture.
Watch the water level
Ensure your steaming vessel is sturdy. If the water stops boiling, the dough will collapse; if it touches the food, the base will disintegrate.
- Bamboo steamer
- Wok or deep skillet
- Parchment paper or cabbage leaves
What goes in.
- 12-16Prepared dim sum (shumai or har gow)
- 1Large head of Napa cabbage or parchment paper
- 4 cupsWater for steaming
Maintain a constant boil
The steam must be consistent throughout the process. Keep the lid tight and do not lift it to peek, as the temperature drop will cause the wrappers to deflate.
The method.
Prepare the steamer floor
Line the bamboo baskets with parchment paper or large cabbage leaves, poking a few small holes in the parchment to allow air to pass through.
Boil the water
Fill your wok with water to about two inches deep. Bring it to a steady, heavy boil over high heat.
Arrange the dim sum
Place the items in the steamer, leaving at least half an inch of space between each. They will expand slightly as they cook.
Steam
Set the basket into the wok. Cover tightly and steam for 8 to 12 minutes depending on the size of the items. Check for a translucent, firm exterior.
Other turns to take.
Vegetable Bed
Using fresh cabbage leaves instead of parchment adds a subtle sweetness and prevents sticking without waste.
When it doesn't go to plan.
Always place the steamer into the wok after the water is boiling, not before.
If your steamer is smaller than the wok, ensure it is wedged securely and not floating.
Steam in batches if you have a large amount; do not crowd the baskets.
The ones that keep coming up.
How do I know when they are finished?
The wrappers will look glossy and, in the case of shrimp-based dumplings, the skin will turn translucent enough to see the filling inside.
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