Bamboo Steamer: The Ultimate Dim Sum Cooker

Steam cooking is a traditional Chinese method that can be traced all the way back to 5,000 years ago, when the earliest agricultural societies were formed along the Yellow River Valley. A simple way to ensure food is always well-cooked, and retains all their natural juices, flavours and textures. Eventually, the Chinese also discovered they could steam-cook to make pastries that pair well with tea. And thus, the thousands-year old bamboo steamer still grace the kitchens of Yum Cha restaurants today.

The bamboo advantage

Native to China, strong and hard like wood, fast to grow, easy to harvest, and versatile to work with, it’s no wonder that bamboo became an essential building and crafting material among the Chinese for millennia. It remains so today – from the famed Hong Kong construction scaffolds and practical household furniture, to mats, window-blinds, calligraphy brushes, the bamboo steamer and many more.

When shaved to the right thinness, bamboo strips become easily bendable to create the steamer’s short cylindrical shape, yet also thick enough to handle high heat. The flat weaved bottom lets in the steam. The domed weaved top concentrates the heat, while also allowing the food inside to ‘breathe’ when cooking.

Awesome for Dim Sum

Say you steam-cook with a regular pot. Condensation would gather on the inside of the lid. When the cooking’s done, and you open it, these water droplets would inevitably fall to the food. Negligible for some dishes, but a no-no for pastries and dumplings. The bamboo steamer avoids this problem entirely, because the top’s weaving doesn’t trap vapour and condensation. Think about the fluffy baos, cakes and tender dumplings: they have a nicely moist mouth-feel, but never soggy. Because no droplets touched them, just hot steam.

Besides that, you can only put one pot on a stove at a time. The bamboo steamer’s design is made for stacking them up to cook many servings in one go. Which is super practical for a Yum Cha restaurant to make lots of steamed Dim Sum, fast. The smaller steamers can also be served to the table instantly without the need to transfer the food out to another bowl or plate.

Last but not least, steaming with bamboo also releases a very subtle smoky aroma that enhances the allure of Dim Sum dishes.

Want to try it at home? Come discover how to make the best of your bamboo steamer with our guide, and start off with these 5 Dim Sum classics.

Xiao Long Bao

Dripping umami broth in every bite, plus a rich savoury meaty filling, the Xiao Long Bao is always a mesmerising indulgence to savour. Come learn more about its amazing history and make them fresh and warm at home with our recipe!

Char Siu Bao

The definitive Yum Cha bao. Fluffy and chewy outside, and a sweet-savoury tender Char Siu pork from within. Bliss in every mouthful. Come grab the recipe!

Siu Mai

One has not truly experienced Yum Cha without a taste of Siu Mai: bite-sized cupcake-like dumplings with minced pork and shrimp filling. Tender, umami and absolutely scrumptious.

Har Gow

Succulent prawn meat wrapped in thin and tender dumpling skin, flavoured with ginger, oyster sauce, salt, sugar, white pepper and sesame oil. Steam-cooked to tender perfection. Har Gow is a Yum Cha must-have that’s sure to linger on your taste-buds.

Ma Lai Koh

Fluffy sweet with a light smoky aroma, Ma Lai Koh is the palate cleanser pastry for Yum Cha. Enjoyed as the starter or dessert. Although its name is actually Cantonese for ‘Malay cake’, the recipe didn’t originate from Malaysia, but Hong Kong – when Yum Cha chefs discovered the wonder of palm sugar. Here’s the authentic recipe!

More steamed goodies

That’s just a tiny sample of the plethora of Dim Sum pastries and dumplings you can cook with the bamboo steamer. Come check out some unique yummy baos beyond the classics, and the many delish dumplings. Want more steam-cooked wonders to whet your appetite? Come browse our collection of steamy recipes!