So, I’d been eyeing one of those electric dim sum steamers for ages. My old bamboo one, you know, the kind you stick on a wok? It was getting a bit tired, and honestly, I was getting tired of the whole balancing act and making sure the water didn’t boil dry. It just felt like too much fuss for a quick snack.
Getting Started with the New Gadget
Finally bit the bullet and got one. It arrived, all sleek and modern looking, not like my battered old bamboo friend. First thing I did, obviously, was tear open the box. Looked simple enough. A base for the water, a couple of steaming tiers, and a lid. Not rocket science, right? I figured, how hard could this be?
I washed all the parts, like you’re supposed to. Felt a bit like playing with a new toy. Then I rooted around in the freezer. Found a bag of frozen char siu bao that had been lurking in there for a while, probably from my last big shop. Perfect test subjects, I reckoned.
So, I poured water into the bottom, right up to the line. Popped the buns into one of the trays – didn’t want to overcrowd them on the first go. Stacked it up, put the lid on, and found the timer dial. The instructions suggested about 15 minutes for frozen buns. Easy. I thought, great, I can finally make decent steamed stuff without flooding the kitchen or setting off the smoke alarm, which happened more than once with the old setup.
The First Run and Some Thoughts
I actually got a bit sidetracked. My neighbor, old Mrs. Henderson, her cat, Whiskers, got himself stuck up the big oak tree in her yard again. He does that sometimes. So, I was out there for a bit, armed with a tin of tuna and my most persuasive cat-voice, trying to coax it down. Took longer than I thought, as these things always do. Typical. By the time I remembered the steamer, the little bell had pinged ages ago.
Rushed back in. The buns? Well, they were steamed. A bit… enthusiastically steamed, maybe? A little soggier on the bottom than I’d have liked, if I’m being honest. My fault, really, for abandoning my post during a critical bun-steaming operation. But they were hot and edible! And the kitchen didn’t smell like burnt bamboo or impending doom, which was a definite plus.
It got me thinking, though. The whole experience. The last time I had really, really good char siu bao, the kind that just melts in your mouth, was with my old mate Dave. We used to have this Sunday morning ritual, come rain or shine, we’d head down to that little place in Chinatown. We’d order way too much, chat about nothing and everything. He moved away a couple of years back, got a big job opportunity up north. We still try to catch up on the phone, send messages, but it’s not quite the same, you know? Haven’t really found a new dim sum buddy since he left.
Learning the Ropes
Anyway, this electric steamer, it’s actually pretty handy once you get the hang of it. I’ve used it a bunch since that first slightly over-enthusiastic run. Tried some har gow, some siu mai, even some sticky rice parcels. It’s definitely a bit of a learning curve with the timings and how much water to use for different things. You can’t just set it and completely forget it, not if you want top-notch results. Here’s what I’ve kinda figured out through trial and error:
- Frozen stuff nearly always needs a bit longer than the packet says, especially denser items.
- Don’t overcrowd the trays, seriously. Give them space to breathe, or some bits get steamed perfectly and others are a bit sad.
- Letting them sit for a minute or two after the timer goes off, with the power off but lid on, seems to help. Stops them being quite so wet on the outside.
It’s not quite the same as the bustling atmosphere of a proper dim sum restaurant, or having Dave there to argue over the last dumpling. But for a quick, easy way to get a dim sum fix at home, especially when I’m feeling a bit lazy or a tad nostalgic, it’s pretty good. Definitely less faff than the old bamboo steamer and the wok balancing act, that’s for sure. And no more near-misses with the fire alarm when the water boils dry. Small victories, eh?
Still, every time I load it up with some dumplings or buns, I can’t help but think about those Sunday mornings. Funny how a simple kitchen gadget can stir up memories like that, isn’t it? Maybe I should actually give Dave a proper call this week, see if he’s managed to find a decent dim sum spot up there yet. Probably not as good as our old haunt, though.