Short answer: for xiaolong bao (小笼包), a bamboo steamer is the traditional choice, and stainless steel works just as well if you handle it right.
Bamboo steamer
- Absorbs some condensation, so less water drips onto the dumplings' bottoms.
- Traditionally sits over a wok or pot of simmering water, and the stacked tiers let you steam several batches at once.
- Downsides: it can stain, smell of old food, and it needs a liner (parchment or cabbage leaves) so the wrappers don't stick. Dry it fully after each use to prevent mold.
Stainless steel steamer
- Durable, easy to clean, and doesn't absorb odors. Most stacking models are dishwasher-safe.
- Metal conducts heat quickly, so steam output is steady. The catch is condensation: it drips straight down, which can soak the bottoms of delicate skins. Use a lid with a towel tucked under it, or place the dumplings on parchment with a small rim so drips run off.
- Pick a model with a fine mesh or perforated base so the dumplings don't stick.
Either way
- Leave space between dumplings, since the skins expand and can fuse.
- Steam for about 8 to 10 minutes over vigorously boiling water, and keep the water topped up.
- Oil the liner lightly, or use cabbage leaves, to prevent sticking.
If you're buying one, bamboo is cheap and traditional, while stainless is the lower-maintenance pick. Has anyone here found a combination that keeps the bottoms intact?
Photos via Wikimedia Commons: Xiaolongbao Shanghai by Robigasp, CC BY-SA 4.0.
