Skip to main content

Cooking with a Steamer

By:

Posted in:
One of the healthiest methods used at home for creating a fresh and tasty meal is by using a steamer. Steaming preserves nutrients, flavour and texture and keeps food succulent and moist which can sometimes be lost during conventional cooking methods. Using a stacking steamer saves cooking space and requires the use of only one ring on the hob, saving energy, mess and cleaning up time. A Steamer can cook a variety of foods allowing a whole meal to be prepared simultaneously ensuring that food is not burnt or overcooked. Foods like fish, meats and vegetables are perfect for steaming as well as rice, grains and beans. Steamed meals are often associated with oriental cooking which in fact is where one of the places of cooking using steam originated. Bamboo and reed baskets were used for steaming freshly caught fish whilst stoneware steamers were used for meats and vegetables. Eating steamed Dim Sum came from early tea-houses in China, who believed that drinking tea aided digestion so small snacks were served along with the tea. Dim Sum recipes usually contain meats or fish mixed with other ingredients to form tiny parcels for steaming. Below is a Dim Sum recipe you can try at home.

What you will need:

Steamer-WYWN-StripFood processor for chopping and mixing your ingredients together, you could also chop and mix by hand or use a mini chopper. Frying pan for cooking the filling for the Dim Sum for your dumplings. Measuring spoons for accurately measuring the ingredients for the recipe. Use a Steamer for cooking your delicious Dim Sum.

Prawn and Cabbage Dim Sum

Thanks to Kitchen Craft for this recipe

Ingredients

• 6 peeled and washed prawns • 2 chopped spring onions • ¼ finely sliced white cabbage • 1 minced garlic clove • 1 dice-sized piece of ginger • 4 tbsp soy sauce • A packet gyoza wrappers • 1 tbsp groundnut oil For the dipping sauce • 1 tbsp sesame oil • 2 tbsp rice vinegar • 3 tbsp soy sauce

Method

In a food processor blend the prawns, spring onions, cabbage, garlic and ginger together with the soy sauce. Fry the mixture gently in a frying pan for two minutes until softened. To make the dumplings, hold a gyoza wrapper in the palm of your hand and then add one teaspoon of the filling mixture. With a little water wet the edges and seal the dumpling, pinching along the edges creating a fan or parcel shape. Prepare your steamer ready for cooking, place the dumplings inside and then cook for around 10 minutes (you could alternatively fry the dumplings in groundnut oil with a dash of soy sauce for around 4-5 minutes if you prefer). Finally mix the dipping sauce ingredients together and serve.