steaming

Easy Christmas Steamed Pudding  the best recipe of Christmas dessert to cook. This is a very popular dessert prepared in advanced and kept for it get matured and yield the better taste.  This recipe of steamed christmas pudding uses very common ingredients. Check how to make christmas pudding with fruit mince.

Easy Christmas Steamed Pudding Recipe, How To Make Steamed Christmas Pudding

orange and lemon peels chopped

dates

cashew nuts chopped

currants chopped

raisins

brandy

lemon juice

flour

cinnamon powder

tsp nutmug powder

bread crumbs

tbsp butter

brown sugar

eggs beaten

Easy Christmas Steamed Pudding Recipe, How to Make Steamed Christmas Pudding

Mix together orange and lemon peel, dates, cashewnuts, currants, raisins, brandy and lemon juice very well.

Sift together flour, cinnamon, clove and nuteg powders and mix in the breadcrumbs.

Mix butter and sugar and beat till light and fluffy. Gradually add eggs, beating well after each addition. Fold in the prepared flour and fruits and nuts mixtures.

Spoon the mixture in to the greased pudding basin (1 litre mould), gently putting the mixture . Cover the mould tightly with grease proof paper / baking paper securely tied.

Place the pudding mould in the steamer filled nearly 1/2 with water and steam for 2.5 – 3 hours. Check the water level frequently, the water should not dry. Check if the pudding is ready by piercing the toothpick and see if it comes out clean.

Remove the pudding from the steamer, and let it cool naturally.

Remove the wrappings and again wrap it tightly in new greaseproof paper / aluminium foil. Keep it at cool place till christmas.

Before serving again steam it for one hour, then cut the Xmas Pudding into small portions.

Serve the Easy Christmas Steamed Pudding with brandy sauce or custard or ice cream and decorated with cherries.

Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.

Steamed pork buns

pork

water

oz scallions

tsp salt

oz fresh yeast

ginger

tsp oyster sauce

0.5 tbsp white pepper

five-spice powder

tsp light soy sauce

tsp dark soy sauce

tsp sesame oil

flour,

Finely slice the scallions and chop the ginger. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, dark soy sauce, oyster sauce and sesame oil. If needed, add a little water to loosen the mixture. Stir well to combine and set aside.

Bring a large pot of water to a boil. Roll the dough into a log shape and cut into 15 equal portions. Dust the work surface with flour, then use a rolling pin to roll out the pieces of dough into equal-sized circles, rotating the dough as you roll it to ensure an even thickness. Place a spoonful of the pork filling in the center of each dough circle and gently pull and pinch the edges together to make a tight seal. Set aside to rise for 20 min.

Transfer buns to a steam basket set over boiling water and steam for approx. 15 min.  Allow to cool and enjoy!

The combination of Asian flavors in this dish is distinct and powerful. Steaming the fish makes it moist and tender. Swap halibut for the cod, if desired. This simple dish can be prepared in just 15 minutes, making it perfect for a quick weeknight supper. The fish is so flakey and tender that it just melts in your mouth. The garlic and ginger mixed with soy sauce and sherry adds a distinctive and delicious flavor. The thickness of the cod will impact how long it cooks. Thinner fish cooks faster. Serve this with rice and steamed broccoli.

Ginger-steamed cod fillets

Uncooked scallion(s) minced

Tbsp Ginger root fresh, minced,

tsp Minced garlic

Tbsp Soy sauce

Tbsp Sherry (dry

1.5 pound(s) Uncooked Pacific cod

Image of Ginger-steamed cod fillets

Place fish in a single layer in a glass baking dish. In a small bowl, combine scallions, ginger, garlic, soy sauce and sherry; pour over fish and marinate in refrigerator up to 2 hours.

Fill a saucepan with an inch of water; set over high heat and bring to a boil. Place fish in a steamer basket; discard marinade. Set steamer basket in saucepan, making sure basket sits above water.

Cover saucepan and steam until fish is completely cooked (it should easily flake when tested with a fork), about 10 minutes. Divide into 4 pieces and serve.

Instant Pot Steamed Broccoli is a perfect way of cooking crunchy tender broccoli in just few minutes.

Instant Pot Steamed Broccoli

broccoli

salt and pepper

Wash and chop the broccoli into florets.Spread the florets in layer on the steamer basket.

Add water into the instant pot insert.Place the trivet and then the steamer basket in the instant pot insert.

Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure).Set timer to 0 minute for crunchier tender broccoli  ORSet timer to 1 minute for softer tender broccoli

When the instant pot beeps, Quick Release the pressure manually.Open the lid.

Sprinkle some salt and black pepper and serve.

Instant Pot Method:

To make bao bun dough, add yeast and water to a stand mixer and mix well. Add flour, sugar, and salt and knead dough until a smooth ball. Cover with a clean kitchen towel and let proof for approx. 20 min.

Bok choy bao buns

10.5 oz bok choy

yeast

sugar

salt

3.5 oz shiitake mushrooms

tsp ginger

scallion

tbsp sesame oil

tbsp dark soy sauce

tbsp sweet soy sauce

0.5 tbsp oyster sauce

tbsp rice wine

scallion (for garnish)

soy sauce (for serving)

For the bao filling, remove shiitake stems and chop roughly. Finely mince ginger, chop bok choy, and finely slice scallions.

Heat sesame oil in a frying pan over medium-high heat, add chopped shiitake mushrooms, and sauté for approx. 2 min. Add bok choy, ginger, and scallion and sauté for another 5 min. Add dark soy sauce, sweet soy sauce, oyster sauce, and rice wine to pan, toss well, and remove from heat.

Divide dough into 12 equal pieces, roll into balls, and then roll out into discs. Place a tablespoon of the filling in the center of each disc. Work counterclockwise folding the disc’s edges towards the center and overlap each fold. Pinch the end shut and twist. Repeat with remaining dough.

Set up a bamboo steamer lined with parchment paper over a pan of simmering water. Add bao buns to steamer and steam for approx. 12 min. over medium-low heat. Turn off heat and let bao buns sit in the steamer for another 5 min. Garnish with scallions and serve with sweet soy sauce. Enjoy!

Did I say dumplings? Vegan? And even gluten-free?! What? Yes, Vegan &amp; Gluten-Free Dim Sum Dumplings coming your way! These are delightfully chewy and delicate in flavour, with such a yummy filling, and a homemade sweet chili sauce that you&#039;re going to love too :) A little sweet, a little spicy, hinted with sesame and ginger. This step-by-step recipe will show you the way to perfect dumplings!

Vegan & Gluten-Free Dim Sum Dumplings

tofu (diced)

120 g carrot (finely chopped)

tbsp yellow onion (finely chopped)

tbsp fresh ginger (grated)

tsp white pepper (freshly ground)

tsp raw sugar

tsp sea salt

cornstarch

rice flour

tbsp tapioca starch

boiling water

canola oil

potato starch (to flour the working surface and rolling pin)

tbsp sriracha sauce

tamari

tbsp pure date syrup

tsp crushed red pepper flakes

Heat the sesame oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the onion, and cook until fragrant, for about 2 minutes.

Stir in tofu, carrot, and ginger, and cook for 5 more minutes, stirring occasionally.

Reduce heat to low and add the white pepper, raw sugar, sea salt, and cornstarch, and cook for 1 more minute. Remove from the heat and let cool.

Store in the refrigerator until completely cooled down. Make sure the filling is completely cooled before preparing the dumplings dough.

Filling

Combine the sesame oil, sriracha, tamari, date syrup, crushed red pepper flakes, and fresh ginger in a medium bowl. Serve alongside the dumplings.

Sweet Chili Sauce

In a food processor, using the dough function, combine rice flour, cornstarch, and tapioca.

Make sure the water is boiling hot before adding it.

With the food processor running on low speed, slowly add the boiling water 1-2 tbsp at a time. Stir in canola oil, and keep processing until a dough has formed. Make sure the dough becomes smooth and soft. The dough should not be sticky. If sticky, add 1 tbsp more of flour at a time. If the dough feels dry, add a few drops of water, and continue kneading until the dough is smooth and soft, but NOT sticky.

Transfer the dough to a lightly floured working surface and keep kneading for 3 more minutes.

Roll out the dumpling dough into a long cigar, and cut it into 20 equal pieces. Roll each dough piece from edge to centre, rotate, and repeat until it forms a 4-inch circle. The centre should be slightly thicker than the edges, to hold the filling well. Keep the wrappers under a damp paper towel, as they tend to dry out quickly, which makes folding more difficult.

Add about 1 1/2 tbsp of filling to the centre of each circle.

Dip your finger in a bit of fresh water and moisten the outer edges of half the dumpling wrapper (in a semi-circle).

Now start by folding the dumpling in half and pinching the wrapper together at the meeting point at the top.

On each side of the dumpling, make two pleats starting with the inside (closest to the middle). Then make another two pleats on the outer corners of the dumpling, again towards the middle. Make sure that all seams are sealed.

Cover with a damp kitchen towel to keep them from drying out.

Dumpling Wrappers Dough

Now you’re going to need perforated paper liners. This is just parchment paper with holes in it. It’s used to line the base of steamers to stop food from sticking to the base whilst still allowing steam to rise from the simmering water underneath to cook the food.

ASSEMBLING AND STEAMING THE DUMPLINGS

Get a piece of parchment paper and fold in half; Fold into quarters; Then continue folding twice more until you have a fairly thin triangle; Hold over the cooking vessel with pointy end lined up in the middle; Snip the end off – this will make it round and fit the steamer; Cut little triangles along the edge about 2.5cm/1″ apart – these will be the holes; Do this all down the folded edge, and snip the pointy end off; Unfold and place in bamboo steamer. Done!

Place a bamboo steamer over a large skillet filled with cold water, making sure the steaming rack is at least 1 ½ inches above the water so the boiling water doesn’t touch the dumplings during the cooking process. Carefully place them inside the lined steamer, with at least 1 cm of clearance on all sides, cover with the lid, and let rest for 5 minutes without turning on the stove yet.

Turn the heat on high to start the steaming process. Once the water starts to boil and steam is visible, turn the heat down to medium, and steam the dumplings for 6 minutes. Turn off the heat, and let them rest inside the steamer for 5 more minutes. DO NOT REMOVE THE LID, as they could collapse and lose their fluffiness.

Make sure to start each batch with cold water. We steamed them in 3 batches, as our bamboo steamer is quite small.

Enjoy the dumplings immediately, alongside the Sweet Chili Sauce.

Store any leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave for a minute or re-steam for 3-4 minutes. Enjoy!

How to make your own perforated paper liners

Source: Alana Kysar's Aloha Kitchen

A few notes:

 	If you serve this with rice, get that going first. I've been making Perfect Instant Pot Brown Rice; just the rice part, not the dressing.
 	You need a wide pot or pan with a lid for this recipe. The wide shape of the wok is nice because the cooling rack can rest higher up in the pan, allowing water to simmer beneath it without hitting the fish. A whole fish fits nicely inside it, too.
 	Depending on the size of your fish, you will need to adjust the timing. I've been using Branzino, and each Branzino has weighed about 1.25-1.5 lbs. For this size fish, 9 to 1o minutes steaming is about right. For a 2-lb fish, cook for about 16-20 minutes. Alana calls for Moi or other mild, white-fleshed fish.


Chinese-Style Steamed Whole Fish with Ginger and Scallions

sesame oil

soy sauce

hot chili, thinly sliced, optional

fish,

kosher salt and pepper

scallions, greens part only, cut into 2-inch lengths

cilantro

sake

olive oil (or macadamia nut oil, if you can find it)

ginger,

cilantro,

Make the sauce

In a small bowl, whisk together the sesame oil, soy sauce, sugar, and chili, if using. Set aside.

Prepare the fish

Using a paring knife or chef&#8217;s knife, cut three or four 1-inch slits on each side of the fish through the skin to the bone. Pat the fish dry with paper towels. Season generously all over, inside and out, with salt and pepper to taste. Insert 1 piece of scallion and 1 coin of ginger in each slit. Stuff the fish with half of the remaining scallions and ginger. Stuff some cilantro into the cavity of the fish, too.

Prepare the steamer bed

. Lay the remaining cilantro, scallions and ginger on top of a steamer basket — I use a cooling rack. Place the fish on the bed of aromatics.

Steam the fish

. In a large wide pot, such as a wok with a lid, bring 2 inches of water to a boil over high heat. Carefully set the steamer basket inside. Pour the sake over the fish. Cover the pan. Reduce heat to medium or low, keeping the water at a simmer. Steam for 9-10 minutes (see notes above), until the flesh is opaque and easily flakes. Transfer the fish to a platter. Discard the aromatics.

Finish the dish

Heat the oil in a small sauce pan over high heat until it starts to fizzle. Pour the oil over the fish. Return pan to burner and pour in the soy sauce mixture. Heat the sauce until it bubbles up — this will happen nearly instantaneously. Pour the sauce over the fish. Scatter the scallions, ginger, and cilantro over top. Note: When I made this on Instagram Stories, a number of people suggested I put the herbs on first, then pour the hot oil and sauce over them — will try this next time and report back. Serve with bowls of steamed rice.

This was soooo delicious.  The rice also.  I made a mistake and added the garnish of ginger, scallions and cilantro to the oil before I heated it.  It didn't matter and I think I will do it that way again next time. Love all your recipes that I have made.  Thanks

Why, oh why don't I make whole fish more often? It is so easy, so, so much fresher, and dramatic than a boneless filet. Living near Rhode Island, I used local black sea bass, about a 1 1/2 pound fish. I used a 13 inch brasier with a domed lid and with a vegetable steamer (the little rod in the middle is a nuisance, but the height of the steamer basket is good). I added less water, enough to steam but making sure the water didn't touch the fish. I had to snip part of the tail fin to make the fish fit. This sounds fussy, but really it took a minute to set up. It's amazing how the ginger, scallion greens, and cilantro infuse the fish with flavor. I stumbled upon macadamia nut oil at my health food store, and it's well worth a splurge for this dish (and I also used it in Alexandra's charred broccoli salad, which I served with the fish, minus the cheese if accompanying this fish.) I steamed the fish for 10 minutes, and it was perfect. Honestly, this fish is better than fish I've paid a fortune for at restaurants. You might want to look at a video for serving a whole fish, but essentially, you cut with a sharp knife on the side of the fish and lengthwise and slide the fish off. Then, you lift the whole skeleton by gently lifting up the tail and pulling it forward. It comes off in one piece. I would suggest ordering your fish from the fishmonger so you have fish that hasn't been sitting around. I hope your readers will try this. It's fun to make and although it's as easy as can, the process and results make you feel like a chef!

Cauliflower macaroni cheese (Toddlers and beyond)

Parmesan cheese

60 g vintage cheddar cheese

150 g dried macaroni pasta

cauliflower

tsp extra virgin olive oil

g butter

g plain flour

milk

sea salt

black pepper

Place cheeses into mixing bowl and grate 6 sec/speed 5. Transfer into a bowl and set aside.

Place water into mixing bowl and heat 8 min/100°C/speed 2.

Add pasta into mixing bowl. Insert simmering basket and weigh cauliflower into it, then cook 10 min/100°C//speed 1 or until pasta and cauliflower are tender.

Carefully remove simmering basket with aid of spatula and set aside. Drain pasta, then transfer into a thermal serving bowl or other large bowl. Stir oil through pasta, then cover to keep warm. Dry mixing bowl.

Preheat oven to 220°C. Place butter and flour into mixing bowl and cook 5 min/90°C/speed 1.

Add milk and reserved grated cheeses, then cook 7 min/90°C/speed 3.

Add reserved cauliflower and blend 40 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add reserved pasta and combine 8 sec//speed 3. For older children and adults, add a pinch of sea salt (optional) and ground black pepper (optional).

Divide between 5 x 250 ml capacity ramekins. Place onto a baking tray and bake for 10 minutes (220°C) or until golden on top. Set aside to cool slightly, then garnish with shaved Parmesan (optional) just before serving.

Cook Thinai/Foxtail Millet and Poha Dosa in the comfort of your home with BetterButter. Tap to view the recipe!

Thinai/Foxtail Millet and Poha Dosa recipe by Srividhya Ravikumar at BetterButter

Foxtail millet / Thinai : 3 cup

Urad dal : 1 tbsp

Wash & soak millet (millet + urad dal )  and poha separately for 3 hours.

Heat a dosa tawa, pour a laddle of batter and spread the batter lightly.

Once the bottom starts browning at the corners , flip to other side and cook on low flame.

Serve hot sambar or chutneys of your choice.

Reader recipe: Family sized slow cooked brisket stew

Brisket,

Tbsp Extra virgin olive oil

Onions, quartered (you want these big and chunky)

Carrots, chopped in big chunks

tins Canned tomatoes

Tbsp Smoked paprika

Tbsp Wine vinegar, Red wine

You can chop, mix and stir all the ingredients into your slow cooker the night before or in the morning (if you're a morning person), just turn it on to low as you walk out the door on your way to work.

Serve with mash potato, rice or bagette for a super easy and tasty family meal.

Of all the foods enjoyed for Las Posadas (the Christmas Nativity story celebrated in Latin America and parts of the United States each December), tamales might be the most loved — and these tamales are among the best you’ll find. Tender shreds of beef drenched in red chile sauce, plus potato, carrot, pickled jalapeño, and green olives, all get wrapped in corn masa that’s seasoned with more chile sauce. 

Five different types of chiles give the sauce flavors of smoky, bitter, spicy, and sweet to create a well balanced sauce. You can find them online and at a Latin grocery store. If they’re not all available you can go with more pasilla, New Mexico, or guajillo chiles, but always include a dark chile such as mulato, ancho, or chile negro to balance out the bitterness of the others. 

Making tamales is a big project, ideally for at least a few people to share and spread out over a couple of days. You’re going to need a large stand mixer to beat the masa so it comes out fluffy, and a 32-qt. tamale steamer, though you can also steam the tamales in batches in a 10- to 12-qt. pot. Enjoy the tamales on their own, or serve them with sour cream or creme fraiche, salsa, rice, and beans. The recipe, which makes 40 tamales, is a Yummly original created by [Ericka Sanchez](https://www.yummly.com/dish/author/Ericka-Sanchez).

Top 21 steaming recipes from across the web

The most viewed steaming recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 21 steaming recipes from across the web

The most viewed steaming recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Christmas Steamed Pudding Reci...

Steamed pork buns

Ginger-steamed cod fillets

Instant Pot Steamed Broccoli

Bok choy bao buns

Vegan & Gluten-Free Dim Sum Dumplin...

Chinese-Style Steamed Whole Fish wi...

Cauliflower macaroni cheese (Toddle...

Thinai/Foxtail Millet and Poha Dosa...

Reader recipe: Family sized slow co...

Beef and Red Chile Tamales

Instant Pot Salmon &amp; Vegetables...

Easy Steamed Greens

crème carêmel

Instant Pot Beef Stew

Instant Pot Tofu With Bok Choy &amp...

'The Pot' pork and puha with steame...

Keto cauliflower and Brussels sprou...

Vegetable soup

Cantonese Steamed Fish with Ginger ...

Tamalito

The most viewed steaming recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Instant Pot Salmon & Vegetables...