I’ve been delighted to get a dumpling steaming situation figured out, so now I can have dumplings fresh from my freezer any time I feel my house is too dry or cold. Or just wherever.
I used to have line 6″ streaming baskets and would put them in a 5qt soup pot up on canning rings. But I was always terrified I’d run out of water, and would keep the water high enough that I couldn’t use the bottom basket. And still ruined a pot once!
But now I’ve learned about the adapter ring that lets you bridge the diameter of a pot and your baskets. So now I have a 3-4qt pot that I fill like 2/3 full of water and never have to worry about it running dry or boiling over out teaching my dumplings!
I like lining the baskets with cabbage leaves, instead of paper, because you can then eat the leaves at the end! And here’s the two baskets with soup dumplings and fluffy bao with greens and mushroom filling
I make my own dippng sauce with sliced ginger, soy sauce, black vinegar, and then maybe a tiny splash of sesame oil, some sugar or mirin, some chili crisp (not in this one because I was thinking I’d have them separately and then I just forgot to grab it), and some scallion greens (didn’t put in this one).
this is a glamour shot of the vegetable bun because I am planning to write a (positive) review on @sayweee_official (where I bought them).
And then I thought I’d give steamed eggs a shot, but I forgot to cover them to keep condensation from the lid getting in then, and they turned out more fluffy than custardy. Next time I’ll review directions right before instead of assuming I’ve watched enough videos that I can remember what to do.