First, start with bamboo steamers. You can purchase these for under $20.00. I'd highly recommend purchasing 2 to 3 of these if cooking for more than two.
Go to your local Asian market and purchase the dumplings, wontons and pot stickers of your choosing. I've never once found an inferior product there.
Line your bamboo steamers with lettuce, cabbage or bamboo leaves to keep your dumplings from sticking to your bamboo tray. Bamboo leaves impart the most flavor but, if using lettuce or cabbage, add chunks of fresh ginger, garlic and place a Thai Basil leaf under each dumpling and to the side as pictured below for fullest flavor.
Lined bamboo steamers with Thai Basil leaves. Try to keep your dumplings separate as so they don't stick together.
Using a lifted rack or a basic ramikin, add water and steam frozen dumplings for 15 minutes. Don't allow bamboo rack to touch water.
Add dumpling basket and cover.
Seal dumplings tightly in an additional pot.
Bahn bot loc steaming pictured.
Fully steamed seafood and pork Bahn bot loc pictured.
Prep your pot stickers. If you want a char on your pot stickers, simply pan sear them in a minimal amount of oil until browned.
Fully steamed pot stickers pictured after 15 minutes.
Chop all vegetables for your garlic ginger dip. Simmer for 10 minutes then chill.
Serve with a myriad of dips like a quality fish sauce or sweet chili sauce. Also, serve on a bed of fresh chilled cabbage. Garnish with fresh Cilantro. Enjoy!
My spicy Nam Prik Sauce pictured.
My Loose Thai Basil Sauce pictured.
A delicious jarred DIM SUM Sauce pictured.
