Choosing the best Chinese steamer can be overwhelming, but a bamboo steamer is practical and economical for cooking dim sum and dumplings. Stainless steel, electric, and microwave steamers are also options, but material and safety features should be considered. Steaming is healthier than frying and locks in nutrients.
Anyone who loves to cook Chinese food has already discovered that, after a wok, the most essential cooking utensil is a steamer. The problem is, there are so many choices that selecting the best Chinese steamer can be a mind-boggling project. Dim sum and dumplings are best cooked in a bamboo steamer, while other foods such as fish, rice and vegetables can be handled equally well by kitchen, electric or microwave steamers. The best Chinese steamer will depend to some extent on the food being cooked, the needs of the chef and the size of the kitchen.
Almost everyone who cooks Chinese food has a Chinese bamboo steamer because they are very practical and very economical. It’s also designed to be stacked in multiple tiers so you can cook more foods at once and in a small space, and the bottom of each tier basket is woven so that steam can pass through. These steamers are rested inside stovetop or electric woks that hold boiling water. Other benefits of bamboo steamers are that the heat is contained, so cooking remains comfortable, and the bamboo sucks out excess moisture to prevent water droplets from splashing on your food.
Once a cook has mastered using a bamboo Chinese steamer, many decide to purchase a stainless steel cooking steamer, an electric steamer, or a steamer designed to work in the microwave. These steamers all share one advantage; using them means that the stove itself is left to handle other tasks. Once the cook has decided which of these types of steamers will be best, there are a number of options to consider.
First, the type of material used in the construction of the steamer can make a big difference. The best choices are steamers that are dishwasher safe, have glass or stainless steel trays, and have built-in security safes. Plastic trays, which are less dense than steel or glass, can scratch easily and become havens for bacteria and harmful chemicals to leach from the plastic into your food. Steaming is generally very safe, but an automatic shut-off that stops the process if it boils or oversteams adds an extra layer of safety.
Chinese food that is steamed rather than stir-fried or deep-fried not only contains fewer calories, but is more nutritious. That’s because frying levitates vitamins, minerals and other healthy components from the food, while steaming locks them in. The best foods for the steamer are those that are as fresh as possible; whether it’s fish or chicken, snow peas or eggplant or something else entirely, the results will be delicious.
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