Steaming

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.

Cooking method

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. 

For dumplings

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.