Maybe someone can provide advice. I bought a metal steamer to make some Asian dumplings and rolls (they also call for dough). For some reason, the steamer I have has lots of water which fall into the rice cakes or whatever I'm doing and then ruins my cakes. Does anyone know how to prevent water from going into the food that's being steamed. I've heard of flour sacks, opening the lid a tad, cheese cloths, but they all seem clumsy. I saw some posts that bamboo steamers would absorb some of the water but I get conflicting views about bamboo steamers.
I know we don't usually steam bread in North America, but has anyone used metal steamers before in an efficient way?