Wok Steaming — 212°F / 100°C Temperature Guide

Overview

Wok Steaming: 212°F (100°C) for varies (dumplings 12-15 min, fish 8-10 min) using bamboo steamer in wok over boiling water. Fill wok with 2-3 inches of water. Place bamboo steamer above water level. Cover steamer with lid. Check water level periodically — do not let it boil dry. Line steamer with parchment or cabbage leaves to prevent sticking.

Key Details

• Temperature: 212°F / 100°C
• Time: varies (dumplings 12-15 min, fish 8-10 min)
• Method: bamboo steamer in wok over boiling water
• Fill wok with 2-3 inches of water. Place bamboo steamer above water level. Cover steamer with lid. Check water level periodically — do not let it boil dry. Line steamer with parchment or cabbage leaves to prevent sticking.
• Season your carbon steel wok before first use — a well-seasoned wok is naturally non-stick

Why This Matters

• Wok cooking relies on extreme heat for flavor development
• Different wok techniques require very different temperatures
• The right heat creates proper sear without overcooking ingredients

How To

1. 1Heat wok to appropriate temperature for wok steaming
2. 2Method: bamboo steamer in wok over boiling water
3. 3Cook for varies (dumplings 12-15 min, fish 8-10 min)
4. 4Fill wok with 2-3 inches of water. Place bamboo steamer above water level. Cover steamer with lid. Check water level periodically — do not let it boil dry. Line steamer with parchment or cabbage leaves to prevent sticking.
5. 5Have all ingredients prepped and within arm's reach before heating the wok

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