Sake-Steamed Clams
Just six ingredients and 15 minutes out of a busy day are all that's needed to whip up this quick lunch or dinner. These sake-steamed clams are a snap to make and delicious — and the convivial effects of sake go without saying. Fresh ginger and red chile pepper add a little extra kick.
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4.5

Steamed Tamarind Chicken
This is a healthy version of a Filipino dish called sinampalukan manok (chicken with tamarind). Instead of doing the traditional soup with chicken, I steamed the chicken and used the same sinampalukan manok ingredients as a dry rub. This recipe is under the category "I can't believe it's that easy."  You can also prepare chicken soup stock with tamarind and serve it on the side, making this a deconstructed version of the traditional dish.
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4.2

This is the best way to give kids what they want but also give them something that is good for them. 
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4

Types of Carrots
Some may caution against making your own carrots at home due to issues with nitrates. However, the solution to avoiding any contamination is to avoid using the steaming liquid when pureeing carrots.
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4

Gyeranjjim (Korean Steamed Eggs)
Gyeranjjim is a popular Korean side dish. It is a custard-like steamed egg casserole. Because it's so simple to make, this is a side dish that I frequently add to a meal at the last minute. Gyeranjjim is a humble and adaptable dish — you can make it just with eggs and scallions or with other chopped vegetables like carrots, onions, and/or zucchini. Shrimp and pollack roe are often added, too. To thin the eggs and enhance the flavor, I use anchovy broth, which is typically used for this dish. But chicken stock, vegetable broth, or even water work as a substitute. This side dish is usually served in a small stone pot (ttukbaegi) in Korean restaurants. Here, I used a regular ramekin.
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4

mussels
The tahini in this recipe balances out the acidity of the beer and provides creaminess to the broth. Make sure to serve it with plenty of toasted bread to sop up the flavor. 
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4

Ginger-Soy Steamed Fish
A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist. I enjoy serving this simplistic dish family-style. Click here to see The Ultimate Chinese New Year Dinner.
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3.4

Complex carbs like the soba noodles in this recipe are perfect to load up on when training for a marathon or a long-distance sprint.
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3.333335

Steamed Mussels
We had the pleasure of working with Italian cooking authority and cookbook author Julia della Croce at Canal House while photographing her most recent book, Italian Comfort Food. One of the last dishes we prepared together before the shoot was over called for little square cubes of potato. Rather than discarding the trimmings, someone put them into a small tub of water and stuck them in the fridge — the perfect thing to take up room in the cramped space just to be thrown away two weeks later. A couple of days passed, and looking to make something for lunch, I went rummaging around in the refrigerator and found a bag of fresh mussels. Okay. Steamed open, they’d make a nice meal, but not quite enough to satisfy our hunger. Rooting around some more, I discovered the tub of potato trimmings. What if I added them to the pot with the mussels? How bad could that be? Well, by now you know the end of the story. Steamed together — the mussel broth soaking into the tender scraps of potato; the potatoes giving body to the flavorful broth —the dish was a revelation, yet obvious in hindsight. No matter. It’s so delicious we now have a hard time preparing steamed mussels any other way. - MH Adapted from "Canal House Cooking Volume No.5" by Melissa Hamilton and Christopher Hirsheimer.
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3.24

Steamed Corn with Clams and Bacon
When I was 9, my uncle had a clam bake. He drove four hours in his banana-yellow 1965 Chevy pickup truck to the Massachusetts coast and filled the back with bushel baskets of clams packed in ice and seaweed. Then he returned to his house in Vermont where he’d invited about 100 folks and hired a local rock band to play while he baked clams and steamed huge cauldrons of corn over big fire pits. It was a hot July night and just at dusk it began to rain so hard we had to put a tent over the fire pit, which made for delicious, smoky corn. This is just another one of the great rules of the kitchen, that from mishaps you often discover wonderful things. I know that gastro-nostalgic moment influenced the way I make corn. Sweet corn with smoky pimentón always take me back to that rainy July night. See all corn recipes. Click here to see Seamus Mullen's Hero Food.
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2.75

Green beans
A simple side dish for a weeknight meal of meatloaf or lemon chicken, served atop a green salad, or as an essential component of a Deconstructed Salmon Niçoise Salad. — Allison Beck
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2

Homemade Steamed Vegetable Buns
By
  Homemade Steamed Vegetable Buns Welcome! I am stella from Sri lanka  Step By Step Recipe   * FOR THE DOUGH: * 250 grams Bread Flour * 6 grams Sugar * 5 grams Yeast, Active Dry * ½ teaspoons Salt To Taste * 1 teaspoon Olive Oil * 130 milliliters Water * _____ * FOR THE FILLING: * 2 drops Food Coloring -yellow * 2 drops Food Coloring -green * 1 Tablespoon Olive Oil * 1 Tablespoon Garlic Chopped * 2 Tablespoons Red Onion, Chopped * 75 grams Carrot (cut Into Small Slices) * 50 grams Leeks (cut Into Small Slices) * 100 grams Prepared Or Left Over Mashed Potatoes * ½ teaspoons Salt To Taste * ¼ teaspoons Pepper * 6 sticks Cinnamon (1 Inch Sized Sticks), For Decorating Preparation Instructions For the buns: Sift the flour. In a mixing bowl combine the flour, sugar, yeast and salt. Mix well about 1 minute. Pour in olive oil and water. Mix well. Now clean your dry working surface and knead by hand about 10 minutes. Cover the dough and let rise in a warm place for about 30 minutes. Now, take 2 drops of yellow food color(use your fingers) and mix into the dough. Then take 2 drops of green food color (use your finger) and mix into the dough. Make 6 round apple sized balls of dough and allow them to rise for 10 minutes . Now take each ball and roll out with a rolling pin until you get a disk (3-inch diameter and 1/4-inch thick). In a pan heat 1/2 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, carrots, leeks and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well. Now place a tablespoon full of filling mixture in the middle of each dough disk and then wrap the dough around it and cover it from all sides with the dough. Then, pinch them to close. Place pinched side down on top of oiled parchment paper or baking paper. Then stick a cinnamon stick into the top of buns. I’ve done this in the photo above. Place buns in a steamer and steam over a pan of boiling water for about 10 minutes. When the apple buns are cooked, remove from the steamer and place on a dish.Serve warm. Enjoy                                                                                                                                                          
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1