By Clarissa Wei for Food Network Kitchen

Clarissa Wei is a freelance journalist based in Taipei.

What Is Steaming?

Steaming is an indirect cooking method that uses hot steam generated from water to cook food. It is an old and very common technique all over the world, and a method that—when done right— helps food retain its nutrition, color and texture. In China, steamers are stacked up sky high to make colorful platters of dim sum and dumplings. In Vietnam, rice flour is whisked into a slurry and then steamed in a pan to make delicate sheets of rice noodles and rice rolls. And in Japan, steamers are used to make gorgeous and fluffy steamed cakes. While especially prevalent in East Asia, the art of steaming is, in fact, universal. In Mexico, tamales are cooked via steam, and in the States, seafood boils can be cooked exclusively in a large steamer basket.

Steaming is an incredibly versatile technique that can be applied to almost any cuisine—as long you have the right tools.

The Benefits of Steaming

Here's what Toby Amidor, M.S., R.D., C.D.N. says. "You may have heard this before: steaming is one of the best ways to cook veggies so they keep their nutrients. Vitamins are easily destroyed when you cook with water for long periods of time (i.e. boiling), but steaming uses the steam from boiling water to cook your food -- not the water directly. Another advantage of steaming is no added fat or sodium (do you dab butter in a boiling pot of broccoli or load in the salt?). Any veggie you steam will be around 25 calories per half-cup and chock-full of vitamins and minerals."

Equipment for Steaming

Tiered Steamer

There are a lot of different steaming set-ups out there, though the most classic and recommended one is a simple tiered bamboo steamer. As a material, bamboo absorbs condensation and prevents water from dripping down on the food—which is great for delicate dumplings and desserts. Stainless steel tiered baskets also work well, and are great for steaming up hefty and most robust proteins. The only caveat is that these tiered baskets require a wide enough wok or pot to nestle them in.

Collapsible Steamer Basket

For a simple vegetable medley, a collapsible steamer basket would do just the trick. Simply add water to any pot, bring to a boil, lower in the basket with vegetables and steam until the vegetables are the desired texture.

Instant Pot

An Instant Pot is also another great way to steam, and can be used to conjure up egg custards, succulent, steamed chicken breast and tender veggies.

Taiwanese Plug-In Steamer

Another fantastic—and often overlooked—tool is the Tatung steamer, a Taiwanese plug-in steamer with just two settings: on and off. It’s designed similar to an Instant Pot—with an inner and outer pot, but is most more simplistic. Just add water to the outer pot, put the food in the inner pot, cover and turn on to steam. It’s a great way to make long braises, incubate yogurt or cook up any protein or vegetable.

What to Steam

For beginners of the technique, vegetables are the best entry-level ingredients. Start with an artichoke head or plate of broccoli, asparagus or carrots. Temperature control isn’t too important for these ingredients; simply steam until soft. Graduate to steaming eggplant (pictured above), an ingredient that needs to be lowered in when the water below is already at a rolling boil. The high heat is essential—or else the eggplant will turn brown and ugly. Time it right, though, and you’ll get vibrant, creamy spears of eggplant that can be dressed in vinegar and soy sauce.

Proteins are also extremely easy to steam. Lower fresh bucketfuls of seafood like king crab legs, shrimp, crayfish into a steamer basket and then dress with garlic, butter, and your spices of choice. Try your hand at steaming a whole fish: a steamed sea bass with light soy sauce and slivers of scallions is classic. And that’s all too simple, move onto more delicate dishes like homemade dumplings, egg custards and desserts.

A steamer can also be used in lieu of a microwave to reheat dishes. Because the food is reheated over water, the benefit is that it prevents food from drying out.

How to Steam Vegetables

1. Bring a small amount of water to a boil. Fill a large wok or pot with 1.5-inches water and bring to a rolling boil.

2. Place your vegetables in the steamer. If you’re using a collapsible basket steamer, arrange the vegetables directly onto the steamer. If you’re using a tiered basket system, arrange the vegetables on a shallow plate first and then put them in the basket.

3. Lower your steamer into the wok or pot. Make sure the bottom floor does not get wet.

4. Cover and steam the vegetables. If the water below completely evaporates, replenish with hot boiling water. Cook until the vegetables reach your desired texture – feel free to carefully remove a piece and taste test to determine doneness.

Steaming Recipes

Asparagus-Shrimp Dumplings

Trust us, the DIY is worth it.

Pork Steamed Buns

A delectable, easy recipe for buns stuffed with spareribs and cabbage.

Instant Pot Steamed Rice

Get back to the basics and learn how to make rice in an Instant Pot.

Asian Steamed Fish

The best way to cook a fresh filet of white fish? Pop it into the steamer and lightly dress with soy sauce and aromatics.

Steamed Sweet Potatoes

Steaming is a faster way to cook sweet potatoes that yields a tasty silky texture.

Related Links:

Healthy Fish and Seafood Recipes

Our 50 Most-Popular Healthy Recipes

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