Description
Steaming cooks dim‑sum using saturated steam at ~100 °C, gently gelatinizing starch and denaturing proteins while preserving moisture.
Technical
During steaming, the wrapper’s starch granules absorb water and swell between 60–70 °C, a process called gelatinization that gives the wrapper a soft yet firm texture. Simultaneously, proteins in pork or shrimp denature around the same temperature range, ensuring safety and tenderness. The moist environment suppresses Maillard browning, keeping the surface pale and the filling moist.
Science
Primary Reaction
Starch gelatinization and protein denaturation
Sensory Profile
Aroma ()
steamedsavorylightherbalumamifragrantearthygingerygarlickydelicate