179 delicious steamed recipes from around the world
Fluffy, slightly sweet Chinese steamed buns. These plain buns are a versatile staple, perfect for soaking up rich sauces, accompanying stir-fries, or enjoyed simply with a drizzle of condensed milk.
Authentic Har Gow, featuring delicate, translucent wheat starch wrappers encasing a succulent filling of chopped and whole shrimp, tender bamboo shoots, and a hint of pork fat for richness. A true dim sum classic.
A refreshing and zesty Malaysian steamed fish dish, often prepared with sea bass or other white fish. The fish is steamed to perfection and then generously doused in a vibrant sauce made from fresh lime juice, garlic, chilies, and fish sauce, creating a harmonious balance of sour, spicy, and savory flavors. It's a light yet flavorful dish, perfect for a healthy meal.
A silky smooth, savory steamed egg custard. This is the gentlest, most comforting, and easiest dish in Chinese home cooking, perfect for any meal.
A light, airy, and moist steamed cake with a subtly sweet flavor, often enjoyed as a dim sum treat or a delightful afternoon snack. Its fluffy texture comes from the careful steaming process and a well-aerated batter.
Classic Cantonese dim sum siu mai are open-topped dumplings filled with a savory mixture of ground pork, shrimp, and shiitake mushrooms, steamed to juicy perfection. They are traditionally garnished with a dot of crab roe, but finely grated carrot is a common alternative.
Basket tacos, also known as 'tacos de sudor' (sweat tacos), are a beloved Mexican street food. They are soft, steamed corn tortillas filled with various savory ingredients, traditionally kept warm and moist in a cloth-lined basket. This method allows the flavors to meld beautifully, creating a comforting and delicious bite. Common fillings include mashed potato, refried beans, or chicharrón (fried pork rind).
A traditional Fijian dessert made from grated cassava and coconut, sweetened and steamed, often served with a rich caramel coconut sauce.
Kue Putu are traditional Indonesian steamed rice cakes, often sold as a street snack. They are characterized by their cylindrical shape, vibrant green color (from pandan), sweet palm sugar filling, and are typically served with fresh grated coconut.
Saksak are delightful, chewy dumplings made from sago pearls and mashed ripe bananas, steamed in banana leaves and served with a warm, sweet coconut milk sauce. This dish is a popular dessert or snack, especially in the coastal regions of Papua New Guinea.
Pais Ikan is a traditional Malaysian dish where fish is marinated in a flavorful paste of chilies, herbs, and spices, then wrapped in banana leaves and grilled or steamed until tender and aromatic. The banana leaf imparts a subtle, earthy fragrance to the fish, creating a moist and succulent result. It's a simple yet delicious way to enjoy fish, often found in Malay and Indonesian cuisine, with regional variations across Malaysia.
Classic red tamales featuring tender shredded pork enveloped in a rich, savory red chile sauce, all encased in a soft masa dough and steamed to perfection within corn husks. A beloved staple for celebrations.
A prized dim sum delicacy, these chicken feet are braised in a savory black bean sauce until incredibly tender and gelatinous, offering a unique textural experience.
Amok Trey is a celebrated Cambodian dish, often considered the national dish, featuring tender pieces of fish gently steamed in a fragrant coconut milk curry sauce infused with kroeung (a traditional Khmer spice paste). The mixture is typically steamed in banana leaf cups, giving it a delicate, mousse-like texture. It's a harmonious blend of savory, slightly sweet, and aromatic flavors.
A classic home-style Cantonese dish featuring tender chicken pieces steamed with fragrant shiitake mushrooms, ginger, and scallions. It's a simple yet flavorful preparation that highlights the natural taste of the ingredients.
Puto Bumbong is a traditional Filipino purple rice cake, especially popular during the Christmas season. Made from glutinous rice flour and often colored with ube (purple yam) extract or food coloring, it's steamed until soft and sticky. Traditionally cooked in bamboo tubes, modern versions often use foil or banana leaves. It's typically served warm, slathered with butter, and topped with grated coconut and muscovado sugar.
Delicate, pleated wrappers encasing a savory pork filling and a rich, gelatinous broth that transforms into a delicious soup when steamed. These iconic Shanghai soup dumplings are a true culinary delight, bursting with flavor in every bite.
Shanghai's iconic soup dumplings, featuring delicate, intricately pleated wrappers encasing a savory pork filling and a rich, gelatinous broth that bursts with flavor when bitten. A true culinary masterpiece requiring patience and precision.
A vibrant and flavorful Peruvian green tamale, featuring a tender corn masa infused with fresh cilantro and a savory chicken filling. The bright green hue comes from the generous use of herbs, making it a visually appealing and delicious dish, often reserved for special occasions.
Fluffy, savory steamed cakes made from fermented rice and lentil batter. A quintessential South Indian breakfast, often served with sambar and coconut chutney.
Bollo de Maduro is a sweet Ecuadorian delicacy made from ripe plantains, often filled with cheese or sometimes a sweet filling, then wrapped in plantain leaves and steamed or baked. It's a popular snack or dessert, especially in the coastal regions.
An elegant and flavorful Thai steamed fish curry custard, also known as a fish mousse, traditionally steamed in individual banana leaf cups. The delicate texture and aromatic spices make it a delightful appetizer or light main course.
Vaho is a traditional Nicaraguan dish consisting of layers of marinated beef, yuca, and plantains (both green and ripe), all steamed together in banana leaves. It's a hearty and flavorful meal that celebrates the country's mestizo heritage.
Maboké de Capitaine is a traditional dish from the Central African Republic, featuring fish (often Nile perch) steamed in banana leaves with a flavorful base of onions, garlic, tomatoes, and hot peppers. It's a light and succulent dish, typically served with rice and fried plantains.
