Best Bamboo Steamers for Dumplings
A bamboo steamer is the right tool for dim sum dumplings (har gow, siu mai, cheung fun rolls) and steamed jiaozi. It steams gently, absorbs excess moisture so the lid does not drip condensation onto the wrappers, and presents well straight from the basket. This guide covers what to buy and what to skip.
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The Only Size Decision That Matters: 25 cm vs. 30 cm
Buy a steamer that sits inside your wok with the rim resting on the sloped sides — not on a flat pan. The steamer should sit 5–8 cm above the water level; if it sits in the water the bottom tier fills with liquid and you boil rather than steam.
- 25 cm (fits a 30–32 cm wok) — right for most home
kitchens. Holds 8–10 dumplings per tier; two tiers means a full batch of
jiaozi or a dim sum spread for two. This is the standard Chinese
restaurant size.
Find 25 cm bamboo steamers on Amazon.de → - 30 cm (fits a 34–36 cm wok) — better for cooking for
four or batch-making. Holds 12–14 per tier. If your wok is smaller than
34 cm, this size will not sit properly — the rim hits the flat bottom
rather than the slope.
Find 30 cm bamboo steamers on Amazon.de →
Recommendation: If you own a standard 30–32 cm home wok, buy 25 cm. If you own or plan to buy a larger wok for serious cooking, buy 30 cm and skip the 25 cm entirely.
Tier Count: 1, 2, or 3?
Two tiers is the default. One tier is too small for a meal; three tiers are useful in a restaurant kitchen where the top tier is always slightly cooler, but at home the steam output from a domestic burner is not consistent enough to make three tiers reliable. The middle tier in a three-tier stack will be perfectly cooked while the top tier may be undercooked.
Buy two tiers. Stack more food in each tier rather than adding a third.
Liners: Silicone vs. Parchment vs. Cabbage Leaves
You need a liner on each tier so dumplings do not stick to the bamboo. Do not steam directly on bare bamboo — the wrappers will adhere and tear when you lift them.
- Reusable silicone liners — the best long-term choice.
Perforated for steam flow, easy to clean, last for years. Pay slightly
more once and skip the recurring parchment cost. Get two sets so you can
reuse both tiers simultaneously.
Find reusable silicone liners on Amazon.de → - Pre-cut parchment liners — good for occasional use.
Buy the pre-cut packs for your steamer size (25 cm or 30 cm) rather than
cutting baking paper yourself — the cut matters for steam flow around the
edge. They are single-use but cheap per piece.
Find pre-cut steamer liners on Amazon.de → - Cabbage or lettuce leaves — the traditional liner. Works well, no cost, but the leaf wilts and compresses the dumpling base slightly. Fine for dim sum served straight from the basket at the table; less ideal if you want the bottom of the dumpling fully intact.
What Makes a Good Bamboo Steamer
All bamboo steamers look similar, but quality varies:
- Tight weave on the lid — the lid should trap steam without gaps. Run your hand over the lid before buying; you should feel no significant air movement when it is seated.
- Even rim — the rim of each tier should be uniformly round so they stack flush. A warped rim lets steam escape between tiers and the lower tier overcooks while the upper one does not.
- No lacquer or varnish — some cheap steamers are coated. Heat and steam will peel the coating onto your food. Raw bamboo only.
- Bamboo base slats, not a solid floor — the slats allow steam circulation from below. Avoid steamers with a woven basket floor so dense that steam cannot pass through.
What Bamboo Steamers Are Wrong For
Bamboo steamers are the right tool for dim sum, steamed jiaozi (zhengjiaoze), and steamed bao. They are the wrong tool for guotie (pan-fried potstickers) and shuijiao (boiled jiaozi) — those need a flat-bottom wok and a stockpot respectively. If you want all three styles, you need both a steamer and a pot. See the full jiaozi equipment guide →
Steamer Care
After each use, rinse the steamer immediately with hot water — do not soak and do not put it in a dishwasher. Dry it upright in a warm spot before storing. Bamboo that stays damp develops mould in the weave. A bamboo steamer that is dried properly after every use will last five or more years.