179 delicious steamed recipes from around the world
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.
Fluffy, steamed savory cakes made from fermented gram flour (besan), a popular and healthy snack from Gujarat, India. They are characterized by their light, spongy texture and are often tempered with a sweet and spicy mixture.
Tender, succulent pork ribs steamed to perfection with the savory, umami-rich flavor of fermented black beans and garlic. This classic Cantonese dish is a staple in dim sum and a beloved home-cooked meal.
Ga Kenkey is a popular Ghanaian dish made from fermented corn dough, steamed in corn husks until firm. It has a distinct tangy flavor and a dense texture, often served as a side to various stews and sauces. This recipe pairs it with Shito, a spicy Ghanaian black pepper sauce, and crispy fried fish, creating a classic and satisfying meal.
A fragrant and flavorful steamed fish dish where fish is mixed with herbs, spices, and coconut milk, then wrapped in banana leaves and steamed to perfection. It's a delicate and aromatic preparation showcasing fresh ingredients.
Oromo is a steamed dough dish, similar to a dumpling or a rolled pastry, often filled with meat and onions. It's a hearty and flavorful meal, showcasing the nomadic culinary traditions.
Kueh Selurut is a traditional Bruneian sweet cake made from glutinous rice flour, coconut milk, and palm sugar, often steamed in banana leaves to impart a subtle aroma. It has a chewy texture and a rich, caramelized sweetness.
Mbika ya Mbisi is a unique Congolese dish where pumpkin seeds are processed into a flour and then steamed in banana leaves with fish and vegetables. It offers a rich, nutty flavor with a hint of spice.
Mok Pa is a classic Laotian dish featuring tender white fish marinated in a vibrant blend of fresh herbs and spices, then steamed to perfection in banana leaves. This method infuses the fish with a delicate aroma and ensures it remains moist and flavorful. It's a healthy and visually appealing dish, often served with sticky rice.
A light, fluffy, and savory Korean steamed egg custard, often served as a comforting side dish. This recipe uses a traditional ttukbaegi (earthenware pot) for even cooking and a beautiful presentation.
A simple yet flavorful dish where fresh fish is seasoned with local herbs and aromatics, then steamed inside banana leaves, imparting a subtle smoky and herbaceous aroma.
A comforting and flavorful dish where fish is steamed with aromatic vegetables and spices, served alongside fluffy rice. This is a staple in Sierra Leonean households, often adapted to available ingredients.
Authentic Mexican tamales featuring tender masa dough filled with shredded chicken in a vibrant salsa verde, all steamed to perfection within corn husks. A beloved staple for holidays and celebrations.
A classic Cantonese dish where a whole fish is delicately steamed to perfection, infused with the aromatic flavors of ginger and scallions, and finished with a dramatic pour of sizzling hot oil.
A traditional dish from Timor-Leste where whole fish are marinated in a flavorful spice paste, wrapped in banana leaves, and then steamed and grilled. The result is a tender, aromatic fish infused with the flavors of the spices and banana leaf.
Parené buchty are soft, steamed yeast dumplings, a popular Slovak dessert or sweet snack. They are typically filled with sweet ingredients like jam, poppy seeds, or quark cheese, and served with melted butter and powdered sugar.
Steamed dumplings filled with seasoned ground meat (often lamb or beef) and onions, traditionally served with a cooling garlic-yogurt sauce.
A beloved Fijian dish of tender taro leaves (rourou) filled with a savory mixture, often including corned beef, onions, and creamy coconut milk, then steamed or cooked in an earth oven (lovo).
Laplap is a traditional dish from the Solomon Islands, often considered a national dish. It's made from grated root vegetables like taro or yam, mixed with coconut milk, and then steamed or baked, traditionally in banana leaves. It can be a savory dish with added ingredients or a sweet dessert.
Lo Mai Gai, literally meaning 'glutinous rice chicken', is a classic Cantonese dim sum dish. It features sticky glutinous rice steamed with marinated chicken, Chinese sausage, shiitake mushrooms, and often salted egg yolk, all traditionally wrapped in fragrant lotus leaves. The steaming process allows the rice to absorb the rich flavors and juices from the filling, resulting in a moist, savory, and aromatic parcel.
Mantu are delicious steamed dumplings filled with seasoned ground meat and onions, often topped with a yogurt-based sauce and a tomato-based sauce.
Ikokore is a traditional Tuvaluan dish that combines the staple root vegetable, taro, with fresh fish, all steamed together in banana leaves. This method of cooking in leaves is common in Pacific Island cuisines and imparts a subtle, pleasant aroma to the food. It's a simple yet flavorful dish that highlights the reliance on local produce and seafood.
Buuz are traditional Mongolian steamed dumplings, often filled with minced mutton or beef, seasoned with onion, garlic, and caraway seeds. They are a staple during celebrations, especially Tsagaan Sar (Mongolian Lunar New Year).
A quintessential New England feast, this clambake features an array of fresh seafood and vegetables steamed to perfection with aromatic seaweed, traditionally prepared on a beach but adaptable for home kitchens.
