777 steamed recipes

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Oven-roasted spareribs glazed with a sweet soy and brown sugar sauce. Ribs steam tender under a covered roaster, then get basted with a sticky, caramelized glaze.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

How to brew espresso and cappuccino with a stovetop moka pot. Step-by-step guide for 3, 6, or 9 cups with steam frothing instructions for cappuccino.

Fun gwau: Cantonese steamed dumplings stuffed with pork, shrimp, shiitake mushrooms, bamboo shoots, and water chestnuts, all wrapped in translucent wheat-starch wrappers. A dim sum classic.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Hot sandwiches stuffed with SPAM, melted cheese, and crisp vegetables get wrapped in foil and baked until steaming for easy lunch boxes, camping trips, or retro comfort food.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.