What You Need to Know
Steam heat transfer at 100°C induces protein denaturation and starch gelatinization without Maillard reactions, while bamboo baskets allow controlled moisture diffusion through their porous structure.
The technique creates exceptionally tender textures in dumplings and buns while maintaining distinct layers in multi-component pieces like shrimp har gow.
Key Parameters
Temperature
100°C
95°C - 105°C
Time
8-12 minutes
3 minutes - 25 minutes
Equipment
Bamboo steamers (10-30cm diameter)Lidded woksMuslin cloth linersMulti-tier stacking systems
Steps
- 1.
Xiao Long Bao (Shanghai): Simultaneously cooks dough and melts aspic into broth
- 2.
Char Siu Bao (Guangdong): Creates pillowy texture while keeping filling moist
The Science
Primary Reaction
Starch gelatinization