24 Delicious Bamboo Steamer Recipes for Healthy Eating

You’re about to discover the magic of cooking with a bamboo steamer, a game-changer for anyone looking to whip up healthy, flavorful meals with ease. From succulent dumplings to vibrant veggies, these 24 recipes will inspire you to embrace steaming as your new favorite cooking method. Perfect for busy weeknights or leisurely weekend feasts, get ready to transform your kitchen into a haven of wholesome, delicious eats!

Steamed Pork Buns

Yieldingly soft and packed with flavor, steamed pork buns are a staple that marries simplicity with taste. Perfect for any meal, they’re a testament to the magic of steaming.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp active dry yeast
• 1/2 cup warm water (110°F)
• 1/2 lb ground pork, pasture-raised
• 1 tbsp soy sauce, reduced-sodium
• 1 tsp sesame oil, toasted
• 1/2 cup green onions, finely chopped
• 1 tbsp ginger, freshly grated

Instructions

1. In a large bowl, combine sifted all-purpose flour, granulated sugar, and active dry yeast.
2. Gradually add warm water to the dry ingredients, stirring until a dough forms. Tip: Water temperature is crucial for activating yeast.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. While dough rises, mix ground pork, soy sauce, sesame oil, green onions, and grated ginger in a bowl. Tip: For deeper flavor, let the filling marinate for 30 minutes.
6. After rising, punch down the dough and divide into 12 equal pieces.
7. Roll each piece into a circle, place a tablespoon of pork filling in the center, and pleat edges to seal.
8. Place buns on parchment-lined steamer baskets, ensuring space to expand. Tip: Prevent sticking by lightly oiling the parchment.
9. Steam over boiling water for 15 minutes. Do not open the lid during steaming to avoid temperature drops.
10. Remove from steamer and let cool slightly before serving.

Expect a fluffy exterior giving way to a juicy, savory interior. Serve with a side of chili oil for an extra kick or enjoy as is for a comforting snack.

Dim Sum Shrimp Dumplings

Savory and delicate, Dim Sum Shrimp Dumplings are a staple in Cantonese cuisine, offering a burst of flavor in every bite. Perfect for a light meal or as part of a larger spread, these dumplings are surprisingly simple to make at home.

Ingredients

• 1 cup wheat starch
• 1/2 cup tapioca starch
• 1 cup boiling water
• 1 tbsp vegetable oil
• 1/2 lb fresh shrimp, peeled, deveined, and finely chopped
• 1 tbsp bamboo shoots, finely diced
• 1 tsp ginger, minced
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1/4 tsp salt

Instructions

1. In a large bowl, combine wheat starch and tapioca starch. Gradually add boiling water, stirring constantly until a dough forms. Tip: The dough should be smooth and pliable; if too sticky, add a bit more wheat starch.
2. Knead the dough on a lightly floured surface for 5 minutes until elastic. Cover with a damp cloth and let rest for 15 minutes. Tip: Resting the dough makes it easier to roll out.
3. In another bowl, mix shrimp, bamboo shoots, ginger, sesame oil, sugar, white pepper, and salt until well combined. Tip: For a smoother filling, pulse the mixture in a food processor briefly.
4. Divide the dough into 20 equal pieces. Roll each piece into a thin circle, about 3 inches in diameter.
5. Place 1 tsp of the shrimp filling in the center of each dough circle. Fold the edges up to form a pleated pouch, sealing the top tightly.
6. Steam the dumplings in a bamboo steamer lined with parchment paper over boiling water for 8 minutes. Ensure the water is at a rolling boil before adding the dumplings.
7. Remove from steamer and serve immediately. The dumplings should be translucent with a slightly chewy texture.

Fluffy and translucent, these dumplings reveal a juicy, flavorful shrimp filling. Serve them with a side of chili oil or soy sauce for dipping to enhance their natural sweetness.

Chinese Sticky Rice in Lotus Leaf

Craving a dish that’s both aromatic and satisfying? Chinese Sticky Rice in Lotus Leaf delivers with its rich flavors and tender texture, wrapped in a fragrant leaf.

Ingredients

• 2 cups glutinous rice, soaked overnight
• 4 dried lotus leaves, soaked in warm water for 30 minutes
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 cup Chinese sausage, diced
• 1/4 cup dried shrimp, soaked
• 1/4 cup shiitake mushrooms, rehydrated and diced
• 1/4 cup roasted peanuts, crushed
• 2 green onions, finely chopped
• 1 tsp white pepper

Instructions

1. Drain the soaked glutinous rice and steam over high heat for 20 minutes until partially cooked.
2. Heat sesame oil in a wok over medium heat. Add Chinese sausage, dried shrimp, and shiitake mushrooms. Stir-fry for 3 minutes until fragrant.
3. Add the steamed rice to the wok. Mix in oyster sauce, soy sauce, and white pepper. Stir-fry for 5 minutes until well combined.
4. Lay out the soaked lotus leaves on a flat surface. Divide the rice mixture evenly among the leaves, placing it in the center.
5. Fold the lotus leaves over the rice, creating a tight parcel. Secure with kitchen string if necessary.
6. Steam the parcels over high heat for 30 minutes, ensuring the leaves impart their aroma to the rice.
7. Remove from heat. Unwrap the parcels carefully to preserve the shape.
8. Garnish with crushed peanuts and chopped green onions before serving.

Delight in the sticky rice’s chewy texture, enhanced by the savory mix of sausage and shrimp. Serve these parcels as a standout dish at your next gathering, or enjoy them as a hearty meal on their own.

Steamed Fish with Ginger and Scallions

Gather around for a dish that’s as simple as it is sublime. Steamed fish with ginger and scallions brings out the purest flavors of the sea with minimal fuss.

Ingredients

• 1 whole white fish (about 1.5 lbs), such as branzino or sea bass, cleaned and scaled
• 2 tbsp fresh ginger, julienned
• 3 scallions, cut into 2-inch lengths
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1/4 cup water

Instructions

1. Rinse the fish under cold water and pat dry with paper towels. Make 3 diagonal slashes on each side of the fish.
2. Place the fish on a heatproof plate that fits inside your steamer. Scatter half of the ginger and scallions over the fish.
3. In a small bowl, mix soy sauce, Shaoxing wine, and sesame oil. Pour over the fish.
4. Bring water in the steamer to a boil over high heat. Once boiling, place the plate with the fish in the steamer. Cover and steam for 8-10 minutes, depending on the thickness of the fish.
5. Check for doneness by inserting a fork at the thickest part; flesh should flake easily. If not, steam for an additional 1-2 minutes.
6. Remove the plate from the steamer. Discard the steamed ginger and scallions. Garnish with the remaining fresh ginger and scallions.
7. Heat a small saucepan over high heat. Add the 1/4 cup water and bring to a boil. Pour the boiling water over the fish to rinse off any excess soy sauce mixture.

Key to this dish is the delicate texture of the fish, perfectly steamed to retain its moisture. The ginger and scallions add a bright, aromatic lift, making it a refreshing choice for any season. Serve it with a side of jasmine rice to soak up the flavorful juices.

Vegetable Dumplings

Whisk together a vibrant mix of finely diced vegetables and aromatic spices for these homemade vegetable dumplings. Perfect for a quick appetizer or a hearty meal, they’re a crowd-pleaser.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup warm water, at 110°F
• 1 tbsp clarified butter
• 1 cup finely diced mixed vegetables (carrots, cabbage, mushrooms)
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp white pepper, freshly ground

Instructions

1. In a large bowl, combine sifted all-purpose flour and warm water. Knead into a smooth dough. Cover with a damp cloth; rest for 30 minutes.
2. Heat clarified butter in a pan over medium heat. Sauté mixed vegetables, garlic, and ginger until soft, about 5 minutes. Stir in soy sauce, sesame oil, and white pepper. Cool to room temperature.
3. Divide dough into 20 equal pieces. Roll each into a thin circle, about 3 inches in diameter.
4. Place 1 tsp of filling in the center of each circle. Fold and pleat edges to seal tightly.
5. Steam dumplings in a bamboo steamer lined with parchment paper over boiling water for 10 minutes, or until translucent.
6. Tip: Ensure dough is covered while working to prevent drying. Tip: Pleat edges firmly to avoid opening during steaming. Tip: Serve immediately for the best texture.

Kickstart your meal with these dumplings, boasting a delicate wrapper encasing a savory, crunchy filling. Pair with a spicy dipping sauce for an extra flavor boost.

Steamed Chicken with Mushrooms

Ready to elevate your weeknight dinner? Steamed Chicken with Mushrooms combines simplicity with depth of flavor, perfect for a nutritious meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into 1-inch pieces
• 2 cups shiitake mushrooms, stems removed and caps thinly sliced
• 1 tbsp ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup chicken stock, low-sodium
• 1 tbsp scallions, finely chopped for garnish

Instructions

1. In a large bowl, combine chicken pieces with soy sauce and sesame oil. Marinate for 15 minutes at room temperature.
2. Arrange marinated chicken in a single layer on a heatproof plate that fits inside your steamer.
3. Scatter sliced shiitake mushrooms, grated ginger, and minced garlic evenly over the chicken.
4. Pour chicken stock around the edges of the plate to avoid washing off the marinade.
5. Bring water in the steamer to a boil over high heat. Once boiling, place the plate in the steamer.
6. Cover and steam for 12 minutes, or until chicken is fully cooked and no longer pink in the center.
7. Carefully remove the plate from the steamer. Garnish with chopped scallions before serving.

Best enjoyed immediately, the chicken remains juicy and tender, while the mushrooms absorb all the aromatic flavors. Serve over a bed of jasmine rice for a complete meal.

Pork and Shrimp Siu Mai

Perfect for a quick yet impressive appetizer, Pork and Shrimp Siu Mai combines juicy ground pork and succulent shrimp in a delicate wonton wrapper.

Ingredients

• 1 lb ground pork, preferably shoulder
• 1/2 lb shrimp, peeled, deveined, and finely chopped
• 1/4 cup dried shiitake mushrooms, rehydrated and finely diced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 package round wonton wrappers
• 1 egg white, lightly beaten
• 1/4 cup green peas for garnish

Instructions

1. In a large mixing bowl, combine ground pork, chopped shrimp, shiitake mushrooms, soy sauce, sesame oil, sugar, and white pepper. Mix until well incorporated.
2. Place a wonton wrapper on your palm. Spoon 1 tbsp of the filling into the center. Gather the edges of the wrapper around the filling, leaving the top exposed.
3. Brush the exposed filling with egg white. Top with a green pea for garnish.
4. Line a steamer basket with parchment paper. Arrange Siu Mai in the basket, ensuring they do not touch.
5. Steam over boiling water for 8-10 minutes, or until the pork is fully cooked.
6. Tip: For a glossy finish, lightly spray Siu Mai with water before steaming.
7. Tip: Ensure the steamer is at a vigorous boil before adding the Siu Mai to prevent sogginess.
8. Tip: Serve immediately for the best texture, as the wrappers can dry out if left standing.

Zesty and savory, these Siu Mai boast a tender filling with a slight chew from the wrapper. Try serving them with a side of chili oil for an extra kick.

Steamed Egg Custard Buns

Perfectly soft and subtly sweet, steamed egg custard buns are a delightful treat that combines simplicity with elegance.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, clarified
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour, granulated sugar, and active dry yeast.
2. Gradually add warmed whole milk to the dry ingredients, stirring until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic.
4. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, prepare the custard by whisking together lightly beaten pasture-raised eggs, clarified unsalted butter, and fine sea salt in a heatproof bowl.
6. Steam the custard over a double boiler for 15 minutes, stirring occasionally, until thickened. Let it cool.
7. After the dough has risen, punch it down and divide into 12 equal pieces.
8. Flatten each piece into a disc, place a teaspoon of cooled custard in the center, and seal the edges tightly.
9. Arrange the buns in a steamer lined with parchment paper, leaving space between each for expansion.
10. Steam the buns over boiling water for 12 minutes, then turn off the heat and let them sit for 3 minutes before opening the lid.

Cloud-like in texture with a rich, creamy center, these buns are best enjoyed warm. For an extra touch, drizzle with honey or sprinkle with toasted sesame seeds before serving.

Cantonese Steamed Spare Ribs

Lusciously tender and bursting with umami, Cantonese steamed spare ribs are a classic dim sum favorite that’s surprisingly simple to make at home.

Ingredients

• 1.5 lbs pork spare ribs, cut into 1-inch pieces
• 2 tbsp fermented black beans, rinsed and lightly mashed
• 1 tbsp garlic, finely minced
• 1 tbsp ginger, julienned
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp water

Instructions

1. In a large bowl, combine the spare ribs with fermented black beans, garlic, ginger, Shaoxing wine, soy sauce, sesame oil, sugar, and white pepper. Mix thoroughly.
2. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.
3. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes before steaming.
4. In a small bowl, mix cornstarch and water to create a slurry, then fold it into the marinated ribs to coat evenly.
5. Arrange the ribs in a single layer on a heatproof plate that fits inside your steamer.
6. Fill a wok or pot with water until it reaches just below the steamer basket. Bring to a boil over high heat.
7. Once boiling, place the plate of ribs in the steamer, cover, and steam over high heat for 20 minutes.
8. Check the water level halfway through steaming to ensure it hasn’t evaporated completely; add more boiling water if necessary.
9. After 20 minutes, turn off the heat and let the ribs rest in the steamer for 5 minutes before serving.

Unbelievably succulent, these ribs offer a perfect balance of savory and sweet with a melt-in-your-mouth texture. Serve them atop a bed of jasmine rice to soak up the flavorful juices, or alongside steamed bok choy for a complete meal.

Steamed Tofu with Minced Pork

Elevate your weeknight dinner with this simple yet flavorful steamed tofu topped with savory minced pork, a dish that balances texture and taste effortlessly.

Ingredients

• 1 block (14 oz) silken tofu
• 1/2 lb ground pork, preferably pasture-raised
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, finely minced
• 1 tbsp ginger, finely minced
• 2 green onions, thinly sliced
• 1 tbsp vegetable oil
• 1/4 cup water

Instructions

1. Prepare a steamer by filling it with water and bringing it to a boil over high heat.
2. Carefully place the block of silken tofu on a heatproof plate that fits inside the steamer.
3. Steam the tofu for 5 minutes to warm through. Tip: This step ensures the tofu is tender and ready to absorb the flavors of the pork.
4. While the tofu steams, heat vegetable oil in a skillet over medium-high heat. Add garlic and ginger, sautéing until fragrant, about 30 seconds.
5. Add ground pork to the skillet, breaking it apart with a spatula. Cook until no longer pink, about 3 minutes.
6. Stir in soy sauce, oyster sauce, and sesame oil. Cook for another minute to blend the flavors. Tip: The oyster sauce adds depth, so don’t skip it.
7. Pour in water, reduce heat to low, and simmer for 2 minutes until the sauce slightly thickens.
8. Remove the tofu from the steamer. Carefully pour off any excess water from the plate.
9. Spoon the minced pork mixture over the steamed tofu. Garnish with green onions. Tip: For extra heat, add a sprinkle of red pepper flakes before serving.

Finished dish offers a delightful contrast between the silky tofu and the rich, umami-packed pork. Serve it over a bed of jasmine rice to soak up the savory sauce, or enjoy it as is for a low-carb option.

Steamed Scallops with Garlic

Brighten up your seafood game with this simple yet elegant dish. Steamed scallops with garlic offer a delicate balance of flavors, perfect for a quick gourmet meal.

Ingredients

• 12 large sea scallops, side muscle removed
• 2 tbsp clarified butter
• 4 garlic cloves, finely minced
• 1/4 cup dry white wine
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add scallops to the skillet, ensuring they are not touching, and sear for 2 minutes per side until golden brown. Tip: Do not move scallops while searing to achieve a perfect crust.
4. Remove scallops from the skillet and set aside on a warm plate.
5. In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
6. Deglaze the skillet with white wine, scraping up any browned bits, and simmer for 2 minutes until slightly reduced.
7. Stir in lemon juice, sea salt, and black pepper, then return scallops to the skillet to warm through for 1 minute. Tip: The acidity of lemon juice brightens the dish.
8. Sprinkle with fresh parsley before serving. Tip: Fresh herbs add a pop of color and freshness.

Tender scallops paired with the pungent aroma of garlic create a luxurious yet straightforward dish. Serve over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Chicken and Corn Dumplings

Warm up your kitchen with this comforting Chicken and Corn Dumplings recipe, perfect for a cozy night in.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced
• 2 cups fresh corn kernels
• 1 cup all-purpose flour
• 2 tbsp clarified butter
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 cups chicken stock
• 1 tbsp fresh thyme leaves

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering.
2. Add diced chicken thighs, searing until golden brown, about 5 minutes per side.
3. Pour in chicken stock, bringing to a gentle simmer. Tip: Skim off any foam for a clearer broth.
4. Stir in fresh corn kernels and thyme leaves, simmering for 10 minutes.
5. In a mixing bowl, combine flour, baking powder, sea salt, and black pepper.
6. Whisk in whole milk and lightly beaten eggs until just combined. Tip: Do not overmix to keep dumplings light.
7. Drop tablespoon-sized dollops of dough into the simmering broth. Tip: Space dumplings evenly to prevent sticking.
8. Cover and cook for 15 minutes without lifting the lid, ensuring dumplings steam properly.

Noteworthy for its tender dumplings and savory broth, this dish shines when served with a sprinkle of fresh herbs. For a twist, top with a dollop of crème fraîche.

Steamed BBQ Pork Buns

Perfectly fluffy and bursting with savory-sweet flavors, these steamed BBQ pork buns are a must-try for any dim sum enthusiast.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup warm water (110°F)
• 1 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 tbsp vegetable oil
• 1 cup BBQ pork, finely diced
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp five-spice powder

Instructions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add sifted flour, salt, and vegetable oil to the yeast mixture. Knead into a smooth dough for 10 minutes.
3. Cover dough with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
4. While dough rises, mix BBQ pork, hoisin sauce, sesame oil, and five-spice powder in a bowl. Set aside.
5. Punch down dough and divide into 8 equal pieces. Roll each into a ball.
6. Flatten each ball into a 3-inch circle. Place 1 tbsp of pork mixture in the center.
7. Pinch edges to seal, forming a bun. Place on parchment paper squares.
8. Let buns rest for 15 minutes before steaming.
9. Steam buns in a bamboo steamer over boiling water for 12 minutes. Do not open the lid during steaming.
10. Remove from steamer and serve immediately.

Enjoy the tender, pillowy texture of the buns paired with the rich, aromatic filling. For an extra touch, serve with a side of spicy mustard or pickled vegetables.

Vegetable and Tofu Dumplings

Let’s dive into making vegetable and tofu dumplings, a dish that’s as nutritious as it is delicious. Perfect for a quick dinner or a meal prep staple, these dumplings are packed with flavor and texture.

Ingredients

• 1 cup firm tofu, pressed and crumbled
• 2 cups finely chopped mixed vegetables (carrots, cabbage, shiitake mushrooms)
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 1 package round dumpling wrappers
• 1/4 cup water for sealing
• 2 tbsp vegetable oil for frying

Instructions

1. In a large bowl, combine crumbled tofu, chopped vegetables, sesame oil, soy sauce, and grated ginger. Mix until evenly distributed.
2. Place a dumpling wrapper on a clean surface. Spoon 1 tbsp of the filling into the center.
3. Dip your finger in water and moisten the edges of the wrapper. Fold and pleat to seal, ensuring no air pockets remain.
4. Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in a single layer, flat side down.
5. Cook for 2-3 minutes until bottoms are golden brown. Carefully add 1/4 cup water to the skillet and cover immediately.
6. Steam for 5 minutes, then uncover and cook until all water has evaporated. Tip: Listen for a sizzle to know when the water is gone.
7. Remove from heat and let sit for 1 minute before serving. Tip: Use a thin spatula to lift dumplings to prevent tearing.
8. Serve with a dipping sauce of your choice. Tip: A mix of soy sauce, vinegar, and chili oil complements the dumplings well.

Here’s how these dumplings turn out: crispy on the bottom, tender on top, with a savory, umami-packed filling. Try serving them on a bed of steamed greens for an extra nutrient boost.

Steamed Crab with Ginger and Vinegar

Bold flavors and simple techniques define this steamed crab dish, perfect for a quick yet impressive meal. Fresh crab and sharp ginger come together under steam for a dish that’s both vibrant and comforting.

Ingredients

• 2 live blue crabs, about 1.5 lbs total
• 1/4 cup rice vinegar
• 2 tbsp finely julienned fresh ginger
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 cup water

Instructions

1. Prepare a steamer by filling the base with water and bringing to a boil over high heat.
2. While the water heats, clean the crabs under cold running water, removing any debris from the shell.
3. In a small bowl, whisk together rice vinegar, julienned ginger, sugar, and kosher salt until the sugar dissolves.
4. Place the crabs in the steamer basket, ensuring they are not overcrowded. Steam for 12 minutes, or until the shells turn bright orange.
5. Tip: To check for doneness, the legs should easily pull away from the body.
6. Remove the crabs from the steamer and immediately brush with the ginger-vinegar mixture.
7. Tip: For deeper flavor, let the crabs sit for 5 minutes after applying the mixture.
8. Serve the crabs whole or split, with the remaining ginger-vinegar mixture on the side.
9. Tip: Enhance the presentation by garnishing with additional julienned ginger and a sprinkle of freshly cracked black pepper.

Rich in texture, the crab meat is tender and succulent, contrasting beautifully with the sharpness of the ginger-vinegar glaze. Consider serving atop a bed of steamed jasmine rice to soak up the flavorful juices.

Pumpkin Cake

This pumpkin cake is a fall favorite, blending warm spices with moist, tender crumb. Try it for a cozy dessert or festive gathering.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup clarified butter, room temperature
• 1 1/4 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/3 cup whole milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a large bowl, beat clarified butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Gradually add lightly beaten eggs to butter mixture, beating well after each addition.
5. Mix in pumpkin puree, whole milk, and vanilla extract until just combined.
6. Fold dry ingredients into wet ingredients in three additions, mixing until no flour streaks remain. Tip: Do not overmix to ensure a tender crumb.
7. Pour batter into prepared pan. Smooth top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate pan halfway through for even baking.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best flavor, wrap cooled cake and let sit overnight before serving.

Key to its appeal, this cake boasts a moist texture and rich spice profile. Serve slices with a dollop of whipped cream or a drizzle of caramel for added indulgence.

Steamed Glutinous Rice with Chicken

Absolutely comforting and effortlessly satisfying, this dish combines tender chicken with sticky, aromatic rice for a meal that’s both hearty and nuanced.

Ingredients

• 2 cups glutinous rice, soaked overnight
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, julienned
• 1 cup chicken stock
• 2 green onions, thinly sliced

Instructions

1. Drain the soaked glutinous rice and spread it evenly in a steamer basket lined with cheesecloth.
2. In a bowl, marinate the chicken pieces with soy sauce, oyster sauce, sesame oil, garlic, and ginger for 15 minutes.
3. Layer the marinated chicken over the rice in the steamer basket.
4. Pour the chicken stock evenly over the chicken and rice.
5. Steam over boiling water on high heat for 25 minutes, or until the rice is tender and the chicken is cooked through.
6. Check the water level halfway through steaming to ensure it hasn’t evaporated completely; add more boiling water if needed.
7. Once cooked, let the dish rest for 5 minutes before fluffing the rice gently with a fork.
8. Garnish with sliced green onions before serving.

Notably sticky and slightly chewy, the rice absorbs the savory flavors of the chicken beautifully. Serve it with a side of pickled vegetables to cut through the richness.

Steamed Lobster with Garlic Butter

Vibrant and succulent, this steamed lobster with garlic butter is a decadent dish that’s surprisingly simple to prepare. Perfect for special occasions or a luxurious weeknight dinner.

Ingredients

• 2 live lobsters, 1 1/2 lbs each
• 1/2 cup unsalted butter, clarified
• 4 garlic cloves, finely minced
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Fill a large pot with 2 inches of water. Bring to a rolling boil over high heat.
2. Place lobsters in the pot head first. Cover tightly. Steam for 12 minutes for 1 1/2 lb lobsters, adjusting time for size.
3. While lobsters steam, melt clarified butter in a small saucepan over low heat. Add minced garlic, cooking until fragrant, about 1 minute. Stir in lemon juice, sea salt, and black pepper. Remove from heat.
4. Transfer steamed lobsters to a cutting board. Let rest for 2 minutes before splitting in half lengthwise with a sharp chef’s knife.
5. Brush garlic butter mixture generously over lobster meat. Sprinkle with chopped parsley.
6. Serve immediately with remaining garlic butter on the side for dipping.

Buttery and rich, the lobster meat is tender with a slight sweetness, perfectly complemented by the aromatic garlic butter. For an extra touch, serve with a side of grilled asparagus or a crisp white wine.

Red Bean Paste Buns

Nothing beats the comforting taste of homemade Red Bean Paste Buns, a sweet treat that’s both satisfying and simple to make.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup clarified butter, melted
• 1 cup red bean paste, store-bought or homemade
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour, granulated sugar, and active dry yeast.
2. Gradually add warm water and melted clarified butter to the dry ingredients, stirring until a dough forms.
3. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball.
6. Flatten each ball and place 1 tablespoon of red bean paste in the center. Seal the dough around the filling.
7. Place the buns on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
8. Preheat the oven to 350°F. Brush the buns with lightly beaten egg wash.
9. Bake for 20 minutes, or until golden brown. Cool on a wire rack before serving.

Creating these buns offers a delightful contrast between the fluffy, slightly sweet dough and the rich, creamy red bean paste inside. For an extra touch, serve warm with a drizzle of honey or a sprinkle of sesame seeds.

Steamed Clams with Black Bean Sauce

Just when you thought clams couldn’t get any better, this steamed version with black bean sauce elevates them to new heights.

Ingredients

• 2 lbs fresh littleneck clams, scrubbed
• 2 tbsp fermented black beans, rinsed and lightly crushed
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, julienned
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp granulated sugar
• 1/4 cup chicken stock, low-sodium
• 2 tbsp clarified butter
• 2 scallions, thinly sliced
• 1 red chili, thinly sliced

Instructions

1. In a large wok, heat clarified butter over medium-high heat until shimmering.
2. Add garlic, ginger, and fermented black beans. Stir-fry for 30 seconds until fragrant.
3. Pour in Shaoxing wine, light soy sauce, sugar, and chicken stock. Bring to a simmer.
4. Add clams to the wok, cover, and steam for 5-7 minutes until shells open. Discard any unopened clams.
5. Garnish with scallions and red chili before serving.

The clams should be plump and juicy, with a savory depth from the black bean sauce. Serve immediately with crusty bread to soak up the flavorful broth.

Steamed Eggplant with Garlic Sauce

You’ll find this Steamed Eggplant with Garlic Sauce to be a simple yet flavorful dish that brings a healthy twist to your table.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, finely minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup fresh cilantro, chopped

Instructions

1. Prepare a steamer by filling the bottom with 2 inches of water and bringing to a boil over high heat.
2. Arrange eggplant slices in a single layer in the steamer basket, working in batches if necessary. Steam for 8 minutes, or until tender when pierced with a fork.
3. While eggplant steams, heat olive oil in a small saucepan over medium heat. Add garlic and sauté for 1 minute, until fragrant but not browned.
4. Remove saucepan from heat. Stir in soy sauce, rice vinegar, sesame oil, and red pepper flakes.
5. Transfer steamed eggplant to a serving platter. Drizzle with garlic sauce and sprinkle with cilantro.
6. Let the dish sit for 2 minutes before serving to allow flavors to meld.

Lightly charred edges on the eggplant add a smoky depth, while the garlic sauce offers a punchy contrast. Serve alongside grilled meats or over a bed of jasmine rice for a complete meal.

Steamed Pork Ribs with Black Bean Sauce

Here’s a dish that combines simplicity with deep flavors, perfect for a weeknight dinner or a special occasion. Steamed pork ribs with black bean sauce is a classic that never fails to impress.

Ingredients

• 1.5 lbs pork spare ribs, cut into 2-inch pieces
• 2 tbsp fermented black beans, rinsed and lightly mashed
• 1 tbsp garlic, finely minced
• 1 tbsp ginger, julienned
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp vegetable oil
• 1 red chili, thinly sliced (optional)
• 2 green onions, cut into 1-inch pieces

Instructions

1. In a large bowl, combine pork ribs with Shaoxing wine, light soy sauce, sugar, and white pepper. Marinate for 30 minutes at room temperature.
2. Mix cornstarch and water to create a slurry, then stir into the marinated ribs to coat evenly.
3. Heat vegetable oil in a pan over medium heat. Sauté garlic, ginger, and fermented black beans for 1 minute until fragrant.
4. Add the marinated ribs to the pan, searing each side for 2 minutes until lightly browned.
5. Transfer ribs to a heatproof dish, arranging them in a single layer. Scatter red chili and green onions on top.
6. Steam over high heat for 25 minutes, ensuring the water in the steamer is boiling before adding the dish.
7. Check for doneness; the meat should pull away easily from the bone. Serve immediately.

Delightfully tender, the ribs are infused with the umami richness of black beans and the aromatic punch of garlic and ginger. For a vibrant presentation, garnish with additional sliced green onions and serve with steamed jasmine rice.

Steamed Spinach with Garlic

Vibrant and verdant, this steamed spinach with garlic is a simple yet sophisticated side that pairs beautifully with any main. Fresh spinach and garlic come together for a dish that’s both nutritious and flavorful.

Ingredients

• 1 lb fresh spinach leaves, thoroughly washed and stems removed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, finely minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter

Instructions

1. Fill a large pot with 1 inch of water and bring to a boil over high heat.
2. Place the spinach in a steamer basket and lower into the pot. Cover and steam for 2 minutes, just until wilted.
3. Remove the spinach immediately and plunge into ice water to stop the cooking process. Drain well and squeeze out excess water.
4. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant but not browned.
5. Add the steamed spinach to the skillet, tossing to coat with the garlic oil. Season with sea salt and black pepper.
6. Finish by stirring in unsalted butter until melted and evenly distributed, about 1 minute.

Garlicky and buttery, the spinach retains a slight bite, offering a perfect texture contrast. Serve alongside grilled meats or fold into warm pasta for an easy upgrade.

Steamed Custard Buns

Every bite of these steamed custard buns offers a soft, pillowy exterior with a rich, creamy center. Perfect for a sweet treat or a unique breakfast option.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp fine sea salt
• 1 cup custard powder
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract

Instructions

1. In a large bowl, combine sifted flour, sugar, and yeast. Mix thoroughly.
2. Add warmed milk and melted clarified butter to the dry ingredients. Stir until a dough begins to form.
3. Incorporate lightly beaten eggs and sea salt into the dough. Knead for 10 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, prepare the custard filling by whisking custard powder, heavy cream, and vanilla extract in a saucepan over medium heat until thickened. Cool to room temperature.
6. Divide the risen dough into 12 equal pieces. Flatten each piece into a circle.
7. Place a tablespoon of custard filling in the center of each dough circle. Pinch the edges to seal.
8. Arrange buns in a steamer lined with parchment paper, ensuring space between each for expansion.
9. Steam over boiling water for 15 minutes. Do not open the steamer during this time to prevent collapse.
10. Remove from steamer and let cool slightly before serving.

Steamed custard buns should be light, fluffy, and slightly sweet with a velvety custard center. Serve warm with a drizzle of honey or alongside a cup of strong coffee for contrast.

Conclusion

Savory, nutritious, and utterly delightful, these 24 bamboo steamer recipes are your ticket to healthy eating without sacrificing flavor. We hope this collection inspires your next kitchen adventure. Don’t forget to leave a comment sharing which recipe stole your heart, and spread the love by pinning your favorites on Pinterest. Happy steaming!

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