Dim sum bamboo steamer

Bamboo steamers for dim sum are a tradition in Cantonese cuisine, used to steam dumplings and other snacks since ancient China.

About this subject

Dim sum, which means 'touch the heart', is a meal of small dishes served in bamboo steamers or plates. Originating from tea houses along the Silk Road, the custom of eating dim sum with tea (yum cha) became established during the Tang dynasty (618, 907). The bamboo steamers, called zheng long, are handcrafted from woven bamboo strips, allowing steam to circulate evenly. The natural fibers absorb excess moisture, keeping dumplings from becoming soggy, and impart a subtle bamboo aroma to the food.

Iconic dishes include har gow (shrimp dumplings), siu mai (pork and mushroom), char siu bao (steamed barbecue pork buns), and cheong fun (rice noodle rolls). The cooking technique is simple: boiling water at the base, and steamers are stacked vertically, cooking multiple flavors simultaneously without cross-contamination. Each steamer is 20 to 30 centimeters in diameter and lined with lotus leaves or parchment paper to prevent sticking.

Culturally, dim sum represents a time for family gathering and celebration. In Hong Kong, traditional tea houses still use carts with stacked steamers to serve customers. The sustainability of bamboo (Phyllostachys edulis) is a key advantage: it is a fast-growing, renewable, and biodegradable grass. With the global spread of Asian cuisine, bamboo steamers have become common utensils in Western restaurants seeking authenticity and rustic presentation.

Frequently Asked Questions

What is the origin of dim sum?

Dim sum originated in tea houses along the Silk Road during the Tang dynasty (7th, 10th century). Travelers stopped for tea, and hosts began offering small snacks, giving rise to the yum cha tradition.

Why is bamboo the ideal material for steamers?

Bamboo is porous, absorbs excess moisture, and allows even steam circulation. It also imparts a mild aroma and is sustainable, growing quickly without replanting.

How to choose a bamboo steamer for dim sum?

Look for a steamer with tight weaving and no splinters. Ideal diameter is 20, 30 cm to fit in a wok. Ensure the bamboo is untreated. Wash with water and sun-dry before first use.