Do you want to steam a dish, but don't have a steamer? The problem can be solved with an aluminum foil pie pan

Steaming food is a simple technique that allows you to fully reveal the texture of the dish, its taste, and flavor. It is done using a special basket with holes that is placed over a pot of boiling water.

However, Tasting Table writes that if you don't have such a device at hand, you can solve the problem right on the spot. SSPDaily figured out that an aluminum tin pie pan can easily be converted into a steaming basket.

How to make a steamer at home

Take an aluminum pie pan and make small holes in the bottom with a knife, skewer, or scissors. To prevent the ingredients from sticking to the mold, cut a piece of parchment paper to its size and make several holes. Place the mold into the pan with the bottom side up, and the water should reach halfway up the pie plate.

You don't want to add too much water, but it should be enough for steaming. For best results, make sure that the mold you choose is as close to the edges of the pan as possible.

How to steam dumplings

The above method is ideal for steaming dumplings (dumplings). Here are some tips to achieve complete success.

• Before placing the dumplings, make sure the water is steaming so that they cook evenly and do not turn into soggy pieces of dough.

• When cooking the dumplings, spread them evenly on the baking sheet so that each one has free access to the steam.
• Before the dumplings start steaming, make sure that their seams are securely stuck together. Otherwise, they will remain without filling.
• Dumplings with meat filling should be cooked for at least ten minutes.
• Keep an eye on the dumplings while they are cooking and be ready to add boiling water as needed. Don't aim for a vigorous boil - just a gentle boil to create steam.
• You can tell that the dumplings are ready when they become hard to the touch and slightly translucent. But it doesn't hurt to check the temperature with a meat thermometer.

For your information, according to accepted standards, the temperature of minced meat ready for use should be at least 70 degrees Celsius.