Dumpling Steamer (3-tiered)

This dumpling steamer is made to prepare perfectly steamed oriental dumplings ("manty"), but can be used to cook every possible steamed dish imaginable! The steamer is constructed in the shape of a large pot, divided inside into two compartments. Water for making steam is poured into the lower compartment, while food is placed into the 3-tiered upper compartment. Steam your dumplings and other food to perfection every time with this steamer!

Aluminum cookware has many advantages:

PFOA (Perfluorooctanoic Acid) is not used in cookware. The absence of PFOA makes the cookware environmentally friendly.

The quality of aluminum cookware depends on its thickness. The thicker the sides and bottom of your frying pan or pot, the less it will deform. Aluminum cookware will not rust.

Aluminum has a high thermal conductivity, so water boils faster in aluminum pans and generally takes less time to cook.

Aluminum cookware is extremely lightweight. Even if it is cast cookware with rather thick sides and bottom.

Can be used on gas, electric, glass-ceramic stoves. Not suitable for induction hobs. Can be used in oven if there are no plastic / bakelite handles.

Dishwasher safe. Non-microwave-safe.

How To Make Manty (Steamed Dumplings): Ingredients: Dough: 1 lb of all-purpose flour 1 tsp of salt 7 fl oz of water Filling: 2 lb of minced beef or lamb 1 onion, minced 4 potatoes, peeled and cut into small cubes (optional)* 4 tbsp of water Salt to taste Ground black pepper to taste Sauce: 7 fl oz of plain yogurt 1 garlic clove, grated 1 pinch of dried mint 1 pinch of ground red pepper Directions: Filling: Mix together the meat, onion, potatoes and water. Season with salt and ground black and red pepper. Dough: Combine the flour and salt in a bowl. Add a small amount of water at a time and knead until you have hard dough. Divide the dough into 2 balls. Keep one ball covered while you roll out the other ball on a lightly floured surface to a thickness of about 2 mm (1/16 inch). Fold the sheet in a zigzag manner and slice the strip into squares. Unfold each square, stack the strips on top of one another and slice into squares again. Spread the square sheets and place about a tablespoon of the filling in the center of each square. To seal the dumplings, take two opposite corners of the square and pinch them together in the middle. Repeat with the other two corners and then pinch the adjacent corners together. Sauce: Grate a clove of garlic over a bowl of yogurt. Add the dried mint and ground red pepper and mix well. Cooking: Fill the steamer pot with water and bring to a boil. Grease the steamer tiers with butter and place the dumplings in the steamer with a bit of space between them. Stack the steamer tiers on top of the boiling pot, close the lid and steam for 25-30 minutes. When the dumplings are ready, transfer them to a serving dish and serve with the yogurt sauce. *If you choose to have the potatoes in the filling, you can reduce the amount of meat. You can also use pumpkin instead of potatoes.