Never tried it....but perhaps if you put a small basket over a steamer it would hold some of the steam and allow the drip factor to escape...
I think part of the trick is to not have a "lid" that is metal and will cause condensation...so in the absence of a bamboo steamer....a basket should work....shouldn't it?

Thanks for the thought, Linda! The lid of my veggie steam is plastic but it still collects vapors and drips... I know if I use the small plastic "basket" (came with the veggie steamer) inside the steamer and cover the "basket" with a piece of tin foil, that will protect the buns from drips. Unfortunately, the basket is just too small to be practical. I am thinking... maybe I put something loose like cheesecloth over the steamer instead of the solid lid. But again, it may not work because the temperature then will not be high enough. Just thinking out loud.

Al

For your purposes, as someone who would get a lot of use out of them, bamboo steam baskets (plural because they stack) would be a good investment. I wouldn't give up on finding them. Diameter isn't critical if you set them in a wok.

Bamboo steam baskets are readily available in Asian markets. You are in Canada, right? I don't know about shipping from on-line sources but they are available at reasonable prices.

I have also seen it recommended to place crossed chop sticks (large ones I would guess) in a wok to support a dish. With a wok cover, this becomes a steamer. I haven't tried it because I have the baskets. My rice cooker has an aluminum steamer "basket" which fits on top. I've used this for vegetables but not for steamed buns.

Jim

Here is a link that might be useful: Bamboo Steam Baskets

Is this what you are looking for?

Here is a link that might be useful: bambo steam baskets

don't use plastic or foil....as you see with the real thing...it's a basket which absorbs moisture and still allows the steam to escape...

Thanks Jim and Cotehele for the links. Jim, I am not saying that I had given up on looking for a bamboo steamer. The Superstore normally carries the right size of bamboo steamers I need but those were sold out and the store hasn't restocked. The reason I need a cheat is that I have promised my family to make steamed buns this weekend. Plus, I would like to use the pork I ground today.

Al

I see. Good luck with the buns this week-end. Everyone I know loves them.

Jim

Two things to try:

~ put lettuce leaves on your metal steamer, then set the buns on the leaves

~ put a cotton or linen dish cloth/tea towel between the buns and the lid of the pot you are steaming in; be careful that the cloth doesn't hang down far enough to catch fire!

Teresa

I can't think that the problem is your lack of the bamboo baskets. In the first place, I have never owned any and have made a variety of dim sum and other Chinese foods with the same sort of jury-rigged steamer that my old friend Mrs. Yee used. A large pot with tight fitting lid, and one to three tuna cans with both ends cut out on which a plate, rack or bowl sits above the level of the water. Well, nowadays tuna cans can't be opened with a can opener on both sides, so you have to search for ingredients that come in like-sized cans you are able to open on both sides or use a tuna can with the lid pulled out and the bottom savaged open with tin shears or something.

Actually, if you have access to a good Chinese goods store, you can find small wire stands that are meant to go into the pot with the water for the same purpose. There are also funny looking, three legged tongs made to lift the bowl or plate out of the steaming pot.

In any case, many restaurants that specialize in dim sum use the stainless steel, stacking steamers rather than the bamboo, and their dim sum turns out just fine.

My suspicion is that your filling might be too moist or that there might be a problem in the dough you're using. I found a pretty good article on it...

Here is a link that might be useful: Perfect Bao dough

Could it be that flatter lids are more apt to drip condensation than more dome-shaped ones? I think this is true but I don't know if it explains your situation, Al.

Jim

I have used an old metal (aluminum) colander, with the little feet, that I took the handles off so that it would fit into a large pot. I now have a couple sizes of the steaming baskets.

Thanks everyone! I did make them this afternoon - took 3 hours to rise, together 5 hours to make - Little man and hubby really liked the buns. Well worth the time and efforts. I will post pictures in a different thread.

Al