What You Can Use

Pick any one. Yes, just one.

• A regular steamer
• An idli stand (the Indian classic)
• A deep pan or wok with a perforated lid
• A deep pan or wok with a small bowl or stand to elevate the plate
  
• A bamboo or cane basket (adds that restaurant-style vibe)
  

Let’s Start Steaming

Step 1: Heat the Water

Fill half of a deep pan or wok with water and bring it to a rolling boil.
Once boiling, place your steaming surface on top.

Step 2: Prep for Non-Stick

Lightly grease the steaming surface so the dimsums don’t stick.
Arrange the frozen dimsums neatly, leaving a little space between each one, and cover with a lid.

Pro Tip:
Placing a banana leaf, cabbage leaf, or lettuce leaf under the dimsums helps prevent sticking and adds a subtle aroma.

Bonus Tip:
A light brush of oil on top of the dimsums ensures a smooth release after steaming.

Step 3: Steam

Steam the dimsums for 6 minutes.

Cheese-based dimsums may cook slightly faster since cheese melts quickly.

How to check if they’re done:
Insert a toothpick into one dimsum. If it goes in smoothly and the inside feels warm, they’re ready to serve.

How to Serve Like a Chef

Serve the dimsums piping hot on a plate, inside a steamer basket, or on a banana leaf for that elevated presentation.

Pair them with chilli oil or your favourite dipping sauce.
Fork, chopsticks, or fingers — all are welcome here.

The only rule?
Enjoy them while they’re hot.

Final Note

Steaming is the best way to enjoy veg frozen dimsum the way they’re meant to be — soft, juicy, and perfectly balanced every single time.

No preservatives.No complicated steps.Just great flavour, ready in minutes.