I have a metal steamer that I currently use to steam dumplings, but I would like to get a bamboo steamer and compare the results. I understand some of the pros (a different, perhaps better, flavor being the one I'm most interested in) as well as some of the cons (the bamboo may be difficult to keep clean over time), but I am interested what some of you with previous experience cooking dumplings (i.e. xiao long bao) in metal vs. bamboo steamers have to say on the subject. With the metal steamer, I place cabbage on its surface under the dumplings, and I would do the same with the bamboo.
Any other suggestions on how to improve upon the cooking method with either material would be appreciated.
thank you in advance.