So, I’d been eyeing an electric dim sum steamer for a while. My old setup, you know, the bamboo baskets over a pot of boiling water, well, it worked, but it was always a bit of a faff. Water boiling over, or not enough steam, a real pain sometimes. Finally decided to just get one of these electric things and see what’s what.
Getting Started with This Thing
Unboxing it was pretty straightforward. Not a million pieces, which I appreciated. Just the base unit, a couple of stackable steaming trays, and a lid. Looked simple enough. First thing I did was give all the washable parts a good rinse, just like you’re supposed to with any new kitchen gear. Then, I scouted a spot on the counter for it. It’s not massive, but it’s another appliance, right? You gotta find space for these things.
My first attempt was with some frozen har gow and siu mai I had stashed in the freezer. Figured that was a good test. I filled the water reservoir in the base – there’s a little max fill line, pretty hard to mess that up. Then I arranged the dim sum in the trays. Made sure not to cram them in too tight, wanted that steam to get all around them.
The Steaming Process – Did it Work?
Popped the trays onto the base, put the lid on, and then it was time to figure out the controls. Mine’s got a simple dial timer. No fancy digital displays, which is fine by me. Less to go wrong, I always say. I set it for about 12 minutes, based on the dim sum package instructions, maybe added an extra minute just to be safe.
Then I just sort of… waited. It started making gurgling noises pretty quickly, and then I could see steam building up inside. That was a good sign. No water boiling over on my stovetop, which was already a win. I peeked through the clear lid a couple of times. Seemed like things were happening in there.
When the timer dinged, I carefully lifted the lid – gotta watch out for that hot steam, seriously. And there they were. The har gow were nicely translucent, and the siu mai looked plump. Success!
The Results and What I Reckon
I dished them out, and honestly, they were pretty good! Cooked through, hot, and tasted just like they should. It was definitely easier than the old bamboo basket method. Much more consistent steam, I think. No soggy bottoms, either.
Here’s what I’ve noticed after using it a few times:
- It’s quick to get going. Way faster than waiting for a big pot of water to boil.
- Cleanup is mostly okay. The trays and lid are easy to wash. The base unit, you just wipe it down. Sometimes there’s a bit of scale in the water reservoir after a few uses, but a bit of vinegar sorts that out.
- It’s not just for dim sum. I’ve steamed veggies in it, even a couple of bao buns. Works a treat for those too.
Is it perfect? Nah, nothing ever is. The capacity isn’t huge if you’re feeding a crowd, you’d have to do it in batches. And like I said, it’s another thing taking up counter space. But for a quick, easy way to get your dim sum fix at home without much fuss, I’m pretty happy with it. It does what it says on the tin, and sometimes, that’s all you need.
So yeah, if you’re on the fence about getting one, I’d say it’s worth considering if you eat steamed stuff regularly. Made my life a bit simpler, anyway.