870 steamed recipes

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Easy Italian seasoned broccoli. Boiled (or steamed) then tossed in aromatics.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Norwegian fiskepudding: a silky steamed haddock mousse bound with cream sauce and eggs, unmolded over shrimp and draped with sorrel sauce. Classic Scandinavian seafood with a delicate custard texture.

Tofu quiche with broccoli, cheese, and picante sauce blended into a creamy, high-protein filling. A lighter, lower-calorie twist on classic quiche.

Pork potstickers with ginger, garlic, soy sauce, and sesame oil in wonton wrappers. Pan-fried then steamed in chicken broth with a soy-ginger dipping sauce.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.