Are you ready to elevate your cooking game with a burst of Asian flavors? Look no further than the humble bamboo steamer! This versatile kitchen tool allows for a multitude of delicious and aromatic dishes, from traditional favorites to innovative creations. In this article, we’ll dive into 18 mouth-watering recipes that showcase the magic of bamboo steaming.
From tender pork buns infused with char siu flavors to delicate shrimp and chive dumplings, these recipes are sure to tantalize your taste buds. Whether you’re a seasoned chef or a culinary newbie, the aromatic bamboo steamer is an essential tool in any kitchen. So let’s get started on this culinary journey and explore the wonderful world of bamboo-steamed delights!
Steamed Pork Buns (Char Siu Bao)
These soft and fluffy buns are filled with tender char siu pork, perfect for a quick snack or as part of a traditional Chinese meal.
Ingredients:
– 1 package of active dry yeast
– 2 cups of warm water
– 3 tablespoons of sugar
– 4 cups of all-purpose flour
– 1/4 teaspoon of salt
– Filling ingredients:
+ 1/2 cup of char siu pork (homemade or store-bought)
+ 2 tablespoons of soy sauce
+ 2 tablespoons of oyster sauce (optional)
– Sesame seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine yeast, warm water, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. Add flour and salt to the bowl. Mix until a dough forms.
3. Knead the dough for 10-15 minutes until smooth and elastic.
4. Divide the dough into small portions and shape each into a ball.
5. Place a tablespoon of char siu pork in the center of each ball. Fold the dough over the filling to form a bun, and seal the edges.
6. Steam the buns for 12-15 minutes until cooked through.
7. Brush with soy sauce and oyster sauce (if using). Sprinkle with sesame seeds (if desired).
Cooking Time: 15 minutes
Shrimp and Chive Dumplings
Add a touch of elegance to your meal with these succulent shrimp and chive dumplings, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 pound large shrimp, peeled and deveined
– 1/4 cup chopped fresh chives
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine shrimp, chives, garlic, soy sauce, and olive oil. Mix until just combined.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the shrimp mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
4. Repeat with remaining wrappers and filling.
5. Cook dumplings in boiling water for 5-7 minutes, or until they float to the surface.
Cooking Time: 15-20 minutes
Fluffy Coconut Milk Sticky Rice
This creamy rice dish is a twist on traditional sticky rice, infused with the rich flavor of coconut milk and a hint of sweetness. Perfect as a side dish or base for your favorite Asian-inspired meals.
Ingredients:
– 1 cup glutinous (sticky) rice
– 2 cups water
– 1/4 cup coconut milk
– 1 tablespoon sugar
– 1/4 teaspoon salt
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with 2 cups of fresh water in a medium saucepan. Bring to a boil over high heat, then reduce to low and cover.
3. Simmer for 15-20 minutes or until the rice is cooked and fluffy.
4. Stir in coconut milk, sugar, and salt. Continue cooking for an additional 5 minutes or until the mixture is creamy and sticky.
5. Turn off heat and let it rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Lotus Leaf Wrapped Glutinous Rice
This traditional Chinese dessert is a classic example of wu xiang (), where glutinous rice is cooked with sweet ingredients and wrapped in lotus leaves to create a delicious and visually appealing treat.
Ingredients:
– 1 cup glutinous rice
– 2 cups water
– 1/4 cup rock sugar
– 1/4 cup chopped dates
– 1/4 cup chopped lychees
– 10-12 fresh lotus leaves
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with rock sugar, chopped dates, and chopped lychees.
3. Cut the lotus leaves into squares, slightly larger than a small plate.
4. Place a scoop of the rice mixture onto the center of each leaf square.
5. Fold the leaves over the filling to form a neat package and secure with toothpicks if needed.
6. Steam the wrapped glutinous rice for 12-15 minutes or until the rice is cooked through.
7. Serve warm, garnished with additional chopped dates and lychees if desired.
Cooking Time: 12-15 minutes
Scallion Ginger Steamed Fish
A flavorful and healthy dish that showcases the simplicity of steaming fish with aromatic scallions and ginger. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 fish fillets (such as cod, tilapia, or salmon)
– 1/2 cup sliced scallions
– 2 inches fresh ginger, peeled and thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a steamer basket over boiling water.
2. In a small bowl, mix together soy sauce and olive oil.
3. Place the fish fillets in the steamer basket and brush with the soy sauce mixture.
4. Arrange the scallion slices on top of the fish, followed by the ginger slices.
5. Steam for 8-10 minutes or until the fish is cooked through.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Vegetable and Tofu Dim Sum
A classic Cantonese dim sum dish, this recipe combines the tenderness of tofu with the crunch and flavor of a variety of colorful vegetables. Perfect for a quick lunch or snack, these steamed dumplings are easy to make and packed with nutrients.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1/2 cup mixed vegetables (e.g., cabbage, carrots, bean sprouts)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Dumpling wrappers (usually found in the frozen food section or at an Asian market)
Instructions:
1. In a large bowl, mix together tofu, mixed vegetables, soy sauce, sesame oil, and cornstarch.
2. Lay a dumpling wrapper on a flat surface. Place 1 tablespoon of the tofu mixture in the center.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
4. Repeat with remaining wrappers and filling.
5. Steam the dumplings for 8-10 minutes or until the filling is heated through and the wrappers are tender.
Cooking Time: 8-10 minutes
Chicken and Mushroom Siu Mai
This recipe combines the savory flavors of chicken and mushrooms with the tender texture of siu mai, a classic Cantonese dim sum dish. Perfect for a quick and easy appetizer or snack.
Ingredients:
– 1 lb ground chicken
– 1/2 cup finely chopped mushrooms (such as shiitake or cremini)
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 2 tablespoons cornstarch
– 1 egg, lightly beaten
– Salt and pepper to taste
– Wonton wrappers (about 20-24 pieces)
Instructions:
1. In a mixing bowl, combine chicken, mushrooms, soy sauce, oyster sauce (if using), and cornstarch. Mix until just combined.
2. Add the beaten egg and mix until smooth.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the chicken mixture in the center of the wrapper.
4. Fold the wrapper into a triangle, making sure to seal the edges completely.
5. Repeat with remaining wrappers and filling.
6. Cook siu mai by steaming them for 8-10 minutes or pan-frying until golden brown.
Cooking Time: 12-15 minutes
Steamed Egg Custard with Minced Pork
This traditional Chinese dessert is a perfect combination of creamy egg custard and savory minced pork, all wrapped up in a delicate steamed package.
Ingredients:
– 2 large eggs
– 1 cup milk
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1/2 cup diced Chinese sausage (such as lap cheong)
– 1/4 cup finely chopped scallions, for garnish
Instructions:
1. Preheat a steamer basket with boiling water.
2. In a bowl, whisk together eggs, milk, sugar, salt, and white pepper until well combined.
3. Add diced Chinese sausage to the egg mixture and stir gently.
4. Pour the mixture into small individual cups or ramekins.
5. Steam the custard over boiling water for 12-15 minutes, or until set.
6. Garnish with chopped scallions and serve warm.
Cooking Time: 12-15 minutes
Black Bean Spareribs
This recipe combines the richness of slow-cooked pork ribs with the bold flavors of black beans and spices, creating a unique fusion that’s sure to please. Perfect for a casual dinner or party, this dish is easy to make and packed with flavor.
Ingredients:
– 2 pounds beef or pork spareribs
– 1 can (15 ounces) black beans, drained and rinsed
– 1/4 cup brown sugar
– 2 tablespoons chili powder
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup barbecue sauce (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, mix together black beans, brown sugar, chili powder, smoked paprika, and garlic powder.
3. Add the spareribs to the bowl and toss until they’re evenly coated with the black bean mixture.
4. Season with salt and pepper to taste.
5. Place the ribs on a baking sheet lined with parchment paper and bake for 2-1/2 hours or until tender.
6. If desired, brush with barbecue sauce during the last 15 minutes of cooking.
Cooking Time: 2-1/2 hours
Pandan Leaf Infused Sticky Rice
This aromatic rice dish is a staple in Southeast Asian cuisine, where pandan leaves impart a unique flavor and fragrance to the sticky rice. Perfect as a side dish or main course.
Ingredients:
– 1 cup of uncooked glutinous or sticky rice
– 2 cups of water
– 2 pandan leaves (fresh or frozen)
– 1 tablespoon of vegetable oil
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Drain and set the rice aside.
3. In a medium saucepan, combine the soaked pandan leaves and water. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
4. Add the vegetable oil and drained sticky rice to the pandan-infused water. Stir well to combine.
5. Cook over low heat, covered, for about 18-20 minutes or until the rice is cooked and fluffy.
6. Turn off heat and let it rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Steamed Scallops with Garlic and Glass Noodles
This recipe is a perfect blend of Asian-inspired flavors, featuring succulent scallops steamed to perfection with aromatic garlic and glass noodles. Serve as an appetizer or main course for a quick and impressive meal.
Ingredients:
– 12 large scallops
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 200g glass noodles (bean thread)
– 2 cups water
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the scallops and pat dry with paper towels.
2. In a steamer basket, combine the scallops and minced garlic.
3. Steam the scallops over boiling water for 8-10 minutes or until cooked through.
4. Cook the glass noodles according to package instructions (usually 5-7 minutes in boiling water).
5. Drain the noodles and toss with vegetable oil, salt, and chopped parsley (if using).
6. Serve the steamed scallops on top of the glass noodles.
Cooking Time: 15-20 minutes
Savory Stuffed Bell Peppers
Transform bell peppers into a flavorful and nutritious main course by filling them with a savory mixture of rice, ground beef, and spices. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stir in cooked rice and remove from heat.
6. Stuff each bell pepper with the meat mixture and top with a lid or foil.
7. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Tea-Smoked Duck in Bamboo Layers
A unique fusion of Chinese flavors and Japanese techniques, this recipe yields tender and aromatic duck with a subtle tea smoke flavor.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 cups strong brewed green tea
– 1 cup brown sugar
– 1/4 cup soy sauce
– 1/4 cup sake or mirin
– 2 tbsp honey
– 2 tsp salt
– 2 bamboo skewers (or substitute with wooden skewers)
– 1/4 cup wood chips (e.g., applewood, hickory)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, whisk together tea, brown sugar, soy sauce, sake or mirin, and honey until dissolved.
3. Place the duck on a wire rack set over a rimmed baking sheet.
4. Brush the tea mixture evenly onto the duck’s surface, making sure it’s fully coated.
5. Assemble bamboo skewers by layering wood chips, duck breast, and more wood chips. Repeat this process for 2-3 layers.
6. Place the duck in the smoker, placing the bamboo skewers on top.
7. Smoke for 4-5 hours or until the internal temperature reaches 165°F.
8. Let the duck rest for 10 minutes before carving.
Cooking Time: 4-5 hours
Glutinous Rice with Chinese Sausage
This classic combination of sticky rice and savory sausage is a staple in many Asian households. This simple recipe yields a flavorful and aromatic side dish that pairs well with a variety of main courses.
Ingredients:
– 1 cup glutinous rice
– 2 cups water
– 1/4 cup Chinese sausage, sliced
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and place it in a medium saucepan with 2 cups of fresh water. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, or until the rice is cooked and fluffy.
3. Heat the vegetable oil in a small skillet over medium heat. Add the sliced Chinese sausage and cook until browned and crispy, about 5 minutes.
4. Once the rice is cooked, fluff it with a fork to separate the grains. Stir in the cooked Chinese sausage and season with salt to taste.
Cooking Time: 20-25 minutes
Spinach and Prawn Siu Mai
Siu mai, a popular Chinese dim sum dish, typically consists of a delicate wrapper filled with a savory mixture of ingredients. In this recipe, we’ll create a unique variation by adding wilted spinach and succulent prawns to the classic combination.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup fresh spinach leaves
– 1/4 cup prawn meat, finely chopped
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Wilt the spinach leaves by heating them in a pan with a little water until soft.
2. In a mixing bowl, combine the chopped prawns, wilted spinach, soy sauce, sesame oil, and garlic.
3. Lay a wonton wrapper on a clean surface. Place 1-2 teaspoons of the prawn-spinach mixture in the center of the wrapper.
4. Fold the wrapper into a half-moon shape, pressing the edges together to seal the siu mai.
5. Repeat with the remaining wrappers and filling.
6. Cook the siu mai by steaming them for 8-10 minutes or pan-frying until golden brown.
Cooking Time: 15-20 minutes
Steamed Taro Cake with Dried Shrimp
This recipe combines the natural sweetness of taro with the savory flavor of dried shrimp, creating a unique and aromatic dessert. Perfect for special occasions or as a sweet treat any time.
Ingredients:
– 2 large taro roots, peeled and grated
– 1/4 cup dried shrimp, rinsed and chopped
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 1 egg, beaten
Instructions:
1. In a large mixing bowl, combine grated taro, dried shrimp, sugar, flour, and salt. Mix well.
2. Add coconut milk and beaten egg to the mixture. Stir until a smooth batter forms.
3. Pour the batter into small individual cups or molds.
4. Steam the cakes over boiling water for 15-20 minutes, or until they are cooked through and fluffy.
5. Serve warm or at room temperature. Garnish with toasted coconut flakes or chopped scallions, if desired.
Cooking Time: 15-20 minutes
Lemon Grass Chicken Parcels
This recipe combines the bright flavors of lemon and grass with tender chicken, all wrapped up in a convenient parcel. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 stalks of lemongrass, bruised
– 1/4 cup of olive oil
– 2 cloves of garlic, minced
– 1 tablespoon of fresh parsley, chopped
– Salt and pepper to taste
– 4 pieces of parchment paper (large enough for each chicken breast)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, lemongrass, and parsley.
3. Place a chicken breast in the center of each piece of parchment paper.
4. Brush the top of the chicken with the lemon-herb mixture, then fold the parchment over the chicken to form a parcel.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Sweet Red Bean Baozi
Baozi, or steamed buns, are a staple in Chinese cuisine. These soft and fluffy treats can be filled with a variety of sweet and savory fillings. Today, we’ll be making a classic sweet red bean baozi, perfect for a snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup sweet red bean paste (or red bean filling)
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into small balls, about the size of a golf ball.
4. Roll out each ball into a thin circle, about 1/8 inch thick.
5. Place a tablespoon of red bean paste in the center of each circle.
6. Fold the dough over the filling to form a bun shape, and press edges together to seal.
7. Brush tops with vegetable oil and steam for 12-15 minutes.
Cooking Time: 12-15 minutes
Summary
Discover the art of steaming with these 18 aromatic bamboo steamer recipes for Asian feasts. From classic char siu bao to innovative stuffed bell peppers, this collection has something for everyone. Enjoy tender and flavorful dishes like steamed pork buns, shrimp and chive dumplings, and coconut milk sticky rice. Or try more adventurous options like tea-smoked duck in bamboo layers or sweet red bean baozi. These recipes showcase the versatility of the bamboo steamer and will elevate your Asian cooking to new heights. Get ready to tantalize your taste buds!
