The traditional way
Most commonly used in dim sum for dishes like siu mai, har gow, xiao long bao, chee cheong fun, this is the go to for efficiency and healthiness. Stack multiple steamers and prepare multiple dishes at once!
We think this cooking method is underrated.
Bring water to a boil, line steamer with wax paper (ensure there are holes in wax paper to allow steam to vent), place siu mai in steamer 5cm apart, cover.
Steam for 8 minutes or until internal temperature has reached 74 degrees celsius.
For siu mai
Steam for 10-12 minutes or until internal temperature has reached 74 degrees celsius.