#3,200 in Kitchen & dining accessories
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Reddit mentions of Joyce Chen J26-0013 Steamer, Bamboo, Tan
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of Joyce Chen J26-0013 Steamer, Bamboo, Tan. Here are the top ones.
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- Time-tested method for creating restaurant-style dishes at home, including dumplings, veggies, and fish
- Two tiers to cook several dishes or servings at a time
- So simple to use: place in a pan of water and heat
- Made with traditional bamboo, which is also a renewable resource
- Dimensions: 10.00 in L x 10.00 in W x 6.00 in H
Features:
Specs:
| Color | Natural |
| Height | 6 Inches |
| Length | 10 Inches |
| Number of items | 1 |
| Release date | October 2004 |
| Size | Medium |
| Weight | 2 Pounds |
| Width | 10 Inches |
This are pretty easy to make at home if you ever want to try something different. The only special equipment you need is a steaming basket like this one, or even a rice cooker with a vegetable basket will work! I added a recipe for read bean paste buns below, but another great filling is Char Siu using the same dough recipe.
 
 
Dough
1 packet active dry yeast
1 tsp white sugar
1 cup warm water
1 T butter
1 tsp salt
3 cups all purpose flower
Whisk the yeast and sugar in warm water and let it sit for about 10 minutes while it froths. No froth? Sorry, your yeast is dead. Prepare flour in a large bowl and add the butter, salt, and yeasty water mixture. If you have a stand mixer with a dough hook, great! If not you can mix it by hand with a wooden spoon. Generally when making bread you want a flour to water ratio of about 3:1 but you may need to add more or less of either until the dough is tacky but not sticky. This usually means it will not stick to a silicon or rubber spatula but only just.
Once the dough is at this point form it into a ball and either take it out of the bowl and scrape it down or get a new bowl. Lightly oil the bowl and toss the dough ball a bit to get it covered in oil. Cover the bowl with plastic wrap and leave it in a warm place for about two hours or until doubled.
After it has risen, turn it onto a lightly floured surface and work the dough to get some of that air out. Divide into equal sized balls. I usually divide mine so that I can roll out about 5 inches at 1/2" thick. Flatten with your hands or a roller, fill with whatever you want using a small spoon, and wrap the dough around the filling while sealing it. Let sit for a bit before steaming. The longer the dough sits at this point (proofing) the fluffier the final buns will be. Generally I let my buns with sweet fillings sit for longer than with savory fillings. Cut out some small parchment paper squares and place the buns on them so they don't stick to the steamer. Make sure steam can still get through around the paper! Steam for about 7 minutes for small balls and up to 15 for large ones. When removing from the steam, be careful not to drip any water on the surface of the buns!
 
 
Red Bean Paste
My favorite filling is red bean paste which is basically beans boiled in sugar. You can buy these in jars at most large grocery stores, but if you manage to find dried adzuki beans I suggest making this yourself since it is so much cheaper and lasts for months frozen.
Equal parts by weight red beans and sugar
Water
Soak beans in water overnight in the refrigerator. The next day, drain the beans and add them to a pot large enough so that the beans are only a few inches thick on the bottom. Add about twice as much water as beans to the pot and bring to a boil. Lower and simmer for several hours until the beans can be easily mashed with a spoon. Check frequently in case you need to add more water. Burned beans are terrible!
More of a gear question here.
I'd like to replace my bamboo steamer tray with something collapsible to save storage space. Does such a thing exist?
Also is there an upper limit of how high you could stack those and still cook effectively?