Steam Pot Cooking: Delicious, Healthy, And Easy Recipes

Steaming is a simple and healthy way to cook a wide variety of foods, from vegetables to proteins, breads, dumplings, and even desserts. It's a moist-heat cooking method where boiling water evaporates into steam, and the food is cooked in a tight-sealed environment. There are many types of steamers available, from electric steamers to stove-top steamers, and even DIY setups using a simple pot with a lid. With steaming, you can cook delicious and healthy meals with minimal effort and maximum flavour.

Vegetables

Steaming is a great way to cook vegetables, as it preserves more nutrients and their vibrant colours compared to boiling. Here is a guide on how to steam vegetables, with some tips on cooking times for different types of vegetables.

Preparing the Vegetables

Firstly, pick your vegetables. While technically all vegetables can be steamed, certain vegetables steam better than others, and all of them steam at different rates. Good options include broccoli, spinach, cauliflower, carrots, asparagus, artichokes, green beans, potatoes, radishes, and corn on the cob.

Before steaming, clean your vegetables by rinsing them in clean, cold water and patting them dry with a paper towel. Use a clean vegetable brush to scrub veggies with thick skins, like potatoes or carrots. For veggies with lots of nooks and crannies, like cauliflower and cabbage, soak them in cool water for 1-2 minutes before rinsing.

Next, cut your vegetables into uniform, bite-sized pieces. This will help them cook evenly. Smaller pieces will also cook faster than larger pieces, so if you're cooking multiple types of vegetables, cut the longer-cooking vegetables into smaller pieces than the quicker-cooking vegetables.

Steaming the Vegetables

There are several ways to steam vegetables, including using a steamer, a covered pan, or a microwave.

Using a Steamer

Begin by bringing 1-2 cups of water to a boil in the bottom of your steamer. Once the water is boiling, add your chosen vegetables to the steamer basket, put the lid on, and reduce the heat to medium. If you're steaming different kinds of vegetables, keep them in separate groups so you can easily remove the faster-cooking vegetables when they're done.

Let the vegetables steam for a few minutes, then check if they're done by piercing them with a knife or fork. They should be tender but still have a little crunch. Remove the vegetables from the steamer and serve.

Using a Covered Pan

Choose a deep pot that can hold all the vegetables you want to steam, with a matching lid. Add about 0.5-2 inches of water to the bottom of the pan. Layer the vegetables into the pot based on cooking time, with the longer-cooking veggies on the bottom. Close the lid and heat the pot on medium-high heat until the water is steaming.

Reduce the heat to low and set a timer for the recommended time based on the type of vegetables you're cooking. Check if the vegetables are done by piercing them with a knife. Remove the vegetables from the heat and serve.

Using a Microwave

Place your vegetables in a microwave-safe bowl with a small amount of water (about 2-3 tablespoons per pound of vegetables). Cover the bowl with plastic wrap, leaving one corner turned up as a vent. Heat the vegetables in the microwave on high for around 2.5 minutes, then continue in 1-minute intervals until they're tender but still slightly firm.

Seasoning and Serving

Once your vegetables are steamed, season them with olive oil, salt, and pepper, and add a splash of lemon juice if desired. Steamed vegetables can be served as a side dish, or used in grain bowls, salads, or soups. Enjoy!

Fish

Using a Bamboo Steamer

Place the bamboo steamer in a wok or a pot with enough water to come up to the bottom rim of the steamer by about half an inch. The bamboo steamer must sit in the water at all times to prevent the bottom rim from getting scorched. However, you can't overfill the water, or it might touch the food. Keep adding boiling water as needed as the water in the wok evaporates.

You can either place shallow heat-proof dishes inside the steamer racks or line the racks with cabbage leaves, cheesecloth, or paper steamer liners before placing the fish on top. Bring the water to a simmer, and cover the bamboo steamer with its bamboo lid.

Using a Stainless Steel Steamer

Fill the bottom of the steamer with at least two inches of water, or more if steaming for a longer time. Place the fish in a heat-proof dish, or if steaming fillets, line the tiers with cabbage leaves, cheesecloth, or paper steamer liners and place the fish directly on them. Bring the water to a simmer, cover, and steam.

To prevent condensation from dripping onto the food, tie a thin kitchen towel or tea towel around the lid so that the cloth is on the inside of the lid to catch any condensation. Secure the loose ends so they don't touch the heat source.

Using a Pot or Wok with a Lid and Heat-proof Dish

This method is useful when reheating food. Simply fill a pot or wok with a lid with about two inches of water. Place a metal steam rack or a clean, empty metal can in the centre to act as a stand for the heat-proof dish containing the fish. Make sure the dish is elevated enough so that the bubbling water doesn't touch the food. Cover the pot or wok, turn on the heat, and let the fish steam.

General Tips for Steaming Fish

• Steaming time depends on the thickness of the fish. For fillets that are about 5/8" (1.5 cm) thick, steaming should take no more than 8-10 minutes.
• To check if the fish is done, drag the tines of a fork over the centre. It should flake easily.
• You can season the fish with salt, pepper, lemon, ginger, soy sauce, or chilli.
• For an Asian twist, add some white wine and herbs to the water or julienne some peeled ginger and lay them on top of the fish before steaming. Garnish with finely chopped cilantro or spring onions.

Dumplings

Ingredients:

• All-purpose flour
• Hot water
• Room temperature water
• Filling of your choice (e.g. pork and napa cabbage, lamb with carrot and zucchini, pork with shiitake mushrooms, or carrot and eggs for a vegetarian option)
• Napa cabbage leaves or cheesecloth (optional)
• Dipping sauce (optional)

Method:

• Prepare the dough by mixing all-purpose flour with hot water. You can use a mixer or knead the dough with your hands. The dough should be springy and not stick to the bowl.
• Cover the dough with a thin layer of oil and place it in a bowl. Cover the bowl with plastic wrap and let the dough rest for 30 minutes to an hour.
• Prepare your filling by mixing in the vegetables with the marinated ground meat. Finish it off with sesame oil and mix well.
• Divide the dough into four parts and roll them into balls. Work on them one at a time, keeping the rest covered with plastic wrap to prevent drying.
• Shape and roll each dough ball into a long stick, about 20 cm in length, and cut into 2-cm thick small pieces.
• Lightly dust both sides of each small dough piece with flour and shape them into cylinders.
• Dust your work surface and take one dough cylinder. Press it into a round disc and roll it out with a rolling pin. Rotate the dough and roll it out simultaneously until it forms a round sheet. The wrapper should be about 2 mm thick in the centre and paper-thin on the edges, with a diameter of about 10 to 11 cm.
• Scoop about 2 tablespoons of filling and place it in the centre of the wrapper. Hold the dumpling with one hand and seal the edges with the other. You can use any folding method that you are comfortable with.
• Prepare your steamer by adding about 2 inches of water to the steamer pot. You can use a bamboo steamer, metal steamer, or a simple pot with a lid. If using a bamboo steamer, ensure the water comes up about half an inch on the sides to prevent scorching.
• Line your steamer with napa cabbage leaves or cheesecloth (optional). This step adds flavour and prevents sticking.
• Place the dumplings about one finger apart, giving them room to expand.
• Cover and steam the dumplings on medium to medium-high heat for 8 to 10 minutes. Do not uncover the pot during this time, as it will release steam and increase cooking time.
• Once the dumplings are cooked, carefully remove the steam rack from the pot and uncover with a wet towel placed on the lid to avoid getting burned by the escaping steam.
• Serve the dumplings immediately with your choice of dipping sauce. Enjoy!

Rice

Preparation

Firstly, decide on the type of rice you wish to cook. Medium or long-grain rice is best for boiling, whereas shorter-grain rice is better suited for steaming. Rinsing the rice before cooking will result in more distinct grains, whereas soaking the rice for 10-30 minutes will produce a softer texture.

Cooking

The amount of water used will depend on the type of rice being cooked and the desired texture. For sticky rice, use a 1:1.25 ratio of rice to water. For non-sticky rice, a 1:1.3-1.5 ratio is recommended. Place the rice and water in a steamer and turn the heat to high. Cover and cook for 20 minutes, then turn off the heat and let the rice sit for at least another 5 minutes.

Serving

Before serving, fluff the rice with a fork to separate any grains that have clumped together.

Tips

To add extra flavour, replace the water with tea or coconut milk, or use chicken, pork, vegetable, or mushroom stock. You can also add salt, a splash of oil, fried onions, tomato, or spices.

Meat

Steaming is a great way to cook meat, locking in flavour and nutrients, and making it juicy and tender.

Chicken

Steaming chicken is a great way to retain nutrients and flavour. Season the chicken with your choice of herbs and spices, then place it in a steamer basket in a pot of boiling water. Cover the pot and steam for around 10-12 minutes, or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.

Pork

Steaming is a straightforward way to cook pork. Place your desired cut of pork into a steamer basket and add any other ingredients, such as vegetables or sauce. Set the timer according to the recommended cooking time for the type and thickness of the meat, usually around 20 minutes.

Beef

Beef can also be steamed. For a pot roast, first, spread a thin layer of mustard over the meat and season with salt and pepper. Peel and finely dice some onions, carrots and celery. Heat some clarified butter in a roasting dish and sear the meat until brown on all sides, then remove it from the pan. Put the vegetables into the fat and sear, turning frequently. Add tomato puree and red wine, then gradually pour in beef stock. Add the meat and other ingredients such as juniper berries, bay leaves and peppercorns, and bring to a boil. Place the meat in a baking pan with the vegetables and stock, then roast, turning once or twice, until cooked.

Other Meats

Other meats that can be steamed include ribs and pulled pork.

Frequently asked questions