A set of stackable, round baskets woven from bamboo, with a woven lid, used for steaming food over a wok or pot of simmering water. Each tier has a slatted base so steam passes up through every layer; the lid absorbs condensation instead of dripping it back onto the food, which is why dumplings and buns steamed in bamboo stay dry on top.
Food sits on parchment, cabbage leaves or a plate inside the basket to keep it from sticking to the slats. Two or three tiers cook at once, so a dim sum spread or a fish and a side of greens finish together. Unlike a metal steamer insert, a bamboo set is sized to rest on the sloping sides of a wok above the water line.