I'd like to serve steamed dumplings at an upcoming buffet, though I'm not sure of the best way to put them on the buffet without ending up with either overcooked dumplings or a sticky mess. I could easily put them into a chafer, but I expect they will stick together and become a mess. I could put them in a bamboo steamer, but Im concerned that the tower of steamer trays will be unwieldy and messy, plus continually steaming them might overcook the dumplings. Obviously, we can serve a small amount at a time placed far apart on chafer trays, and continually refresh, but the reality is that we can't likely put enough out that we won't be refreshing immediately. How about steaming them and tossing in oil, would that prevent sticking? Anyone with experience?