Dim sum bamboo steamer

Bamboo steamers for dim sum are traditional Chinese cooking utensils used to steam dumplings and other small dishes.

About this subject

Dim sum, a traditional Cantonese meal of small bite-sized dishes, is often cooked in stackable bamboo steamers. These steamers, known as "zhēng lóng" in Mandarin, are handwoven from thin bamboo strips, allowing steam to circulate evenly and cook food without drying it out. The bamboo also absorbs excess moisture and imparts a subtle aroma to the dishes.

The use of bamboo steamers for cooking dates back thousands of years in China. By the Song Dynasty (960-1279 AD), steaming was already a well-established culinary technique. Today, these steamers are an essential part of dim sum culture in restaurants worldwide, especially in tea houses in Hong Kong and Guangzhou.

Beyond classic shrimp dumplings (har gow) and pork dumplings (siu mai), bamboo steamers are also used for buns (baozi), vegetables, and desserts. A curious fact: the round shape and conical lid help retain heat and condense steam, maintaining ideal temperature during service.

For home cooks, bamboo steamers should be seasoned before first use: soak them in water for a few hours, then air dry. They are reusable and durable, but should be washed only with hot water, no soap, to preserve the bamboo and avoid odors.

Frequently Asked Questions

How do you season a bamboo steamer before first use?

Soak the steamer in water for 2 to 3 hours, then let it air dry completely. This prevents cracking and removes impurities.

Can I wash the bamboo steamer with soap?

It is not recommended, as bamboo absorbs soap and may transfer flavor to food. Wash only with hot water and scrub gently.

What are the most common dim sums made in bamboo steamers?

The most popular are har gow (shrimp dumplings), siu mai (pork dumplings), baozi (stuffed buns), and char siu bao (barbecue pork buns).