Steaming Successfully

Steaming is the healthiest method in Chinese cooking. When steaming, make sure to bring water to a rolling boil and maintain the heat level while cooking. It’s important to ensure there is enough water so it doesn’t evaporate and leave you with a scorched pot. If you don’t have a steamer, you can use your own stockpot and a heat-safe plate or platter to steam. Simply set two empty cans (such as empty tuna fish cans) in the pot to raise the plate 2 inches above the water. When steaming dumplings, you can place sliced carrots under the dumplings to prevent them from sticking, or set them on parchment paper with holes cut in it. Whether you use a wok, stockpot or traditional steamer, make sure the items are raised above the water and that the lid fits securely.