December 2021 Challenge: STEAMED (technique)


Staff member
Joined Mar 29, 2002

like team fat did but with shrimp.

There is also a version of steamed eggs Gok Wan gives that's more in that vein where the eggs aren't beaten together
100g minced pork
a 1cm piece of fresh ginger, peeled and finely diced
2 spring onions, one finely sliced, the other shredded into 4cm lengths
2 tablespoons light soy sauce
1 teaspoon fish sauce
2 teaspoons sesame oil
6 eggs
salt and ground white pepper
1 fresh red chilli, deseeded and finely sliced

To serve toast and chilli sauce
This is a bit like a Chinese version of sausages and eggs. The pork balls are packed with flavours that mark them out from your average banger, and the steaming process ensures that this dish is reasonably guilt-free eating.
1. Place the minced pork, ginger, sliced spring onion, 1 tablespoon of soy sauce, the fish sauce and sesame oil in a bowl and mix together thoroughly.
2. Divide the mixture into 8 and roll into small balls.
3. Crack the eggs into a shallow bowl that will fit inside a large steamer basket, being careful not to break the yolks. The eggs should overlap a little, but should form a single layer. Drizzle the eggs with the remaining tablespoon spoon of soy sauce and season to taste.
4. Carefully place the pork balls on top of the eggs, dotting them around randomly, but being careful not to break the yolks.
5. Place the bowl in your steamer basket and steam over hot water for 20–25 minutes. The pork balls should be cooked through and the egg whites set, whilst the egg yolks should still be slightly runny.
6. Carefully remove the bowl from the steamer. Sprinkle with the shredded spring onion and sliced chilli and serve with toast and your favourite chilli sauce.
This did not copy and paste well on my tablet. I'll try and clean it up on the PC later.
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Staff member
Joined Mar 29, 2002
Made steamed yellow cake. I think I didn't beat it long enough as it collapsed when cooled and has an uneven mottling. Taste is fine, but dense.

This is my source material. I usually get a result quite like hers.

IMG_20211224_132341799.jpg IMG_20211224_133029859.jpg IMG_20211224_141002354.jpg

The kids are working on the dumplings but I don't get to count their entry. The starch wrapper was a little too far into the non-newtonian fluid realm. In this pic they're working on a beet dumpling with a tomato juice colored wrapper. These are from Dumplings All Day Wong.



Staff member
Joined Mar 29, 2002
My kids dumplings so these aren't my entry, but they're on topic.

This is the carrot and ginger in a spinach wrapper, leaking a little soy. This was supposed to have a translucent starch wrapper, but that wasn't working. I've always had a hard time with the starch skins too. These were good with an apricot jam and hot mustard combo sauce.

Lining the steamer is a re-usable silicone liner for steaming. It performed really well. It was opened as an early present. Also steamed were some commercial soup dumplings.


There's a partial carrot dumpling and a pork and garlic potsticker getting eaten

The beet 5 spice dumplings were also given the pan fry treatment and were served with a creme fraiche and browned butter soy dip.


Some cream cheese wontons from the air fryer.


And I didn't have to cook the main meal. A fine present I think.
Joined Dec 18, 2010
If your kids are skilled enough to make dumplings like that, they are quite likely to be skilled enough to host the first challenge of 2022!
Joined Jan 8, 2010
That cake looks very similar to Roti Kukus (or roti koekoes, old spelling)
Literal translation:"steamed bread"
I is probably another of the cooking techniques that travelled from China to Indonesia and other SE Asian countries.
We used to make it quite often when I was a kid and I wanted to make it for this challenge, but haven't (sofar)
Joined Nov 5, 2007
Ah, Christmas Day, a holiday celebrated by Christians around the world. Usually a nice feast involved, sometimes prime rib, sometimes ham, sometimes turkey. I didn't do any turkey today, but did do some a while back. It was inspired by the "simple" three step steamed lobster stuffed chicken I posted.

The Players


Instead of deboning a whole chicken, I'm just doing a turkey thigh. And pairing with steamed asparagus ans a lemon buerre blanc.

The Process

First off, steam the lobster, so I can let it cool while I prep the turkey.


A generous dose of Old Bay, classic basket steamer. It was a small 5 ounce tail, steamed for about 6 minutes, aiming for it to be a little underdone. Meanwhile, worked on the turkey thigh.


Cut out the bone and a bit of the rib section that was attached. Into the freezer with the cut offs for stock later. Or so I thought. A few days after making this dish I open the fridge and something doesn't smell right. Guess who put the turkey trimmings in the wrong section?

Turkey thigh almost ready, lobster done.


Lobster meat pulled from shell. Turkey pounded into a thinner cutlet of sorts.

Turkey seasoned with SPG, lobster meat shredded and spread on.


Rolled and tied as best I could. Into my makeshift steamer setup as used for the eggs and pork belly. Went for about 30 minutes, until the rolled turkey felt firm when pressed.


Looks appetizing! The turkey roll went into my little air fryer toaster oven to get some color and crispness on the skin.

Let it sit for a bit, made the lemon buerre blanc.


Wine, lemon juice, minced shallot and some taragon go into a small saucepan. Reduced to almost nothing, heat turned very low, butter whisked in piece by piece until incorporated. We have a sauce!

Steamer basket gets rinsed, fresh water in the pot. Asparagus steamed until tender, but not too tender.

The Product

Turkey roll sliced and plated, asparagus on the side. Sauce all over.


A little scallion greens for garnish. This was really good. A great combination, I enjoyed it.

Next time, twice as much lobster. And two things I do not like are overcooked poultry and overcooked shallfish. I should have pulled the roll out of the steamer while it was still a bit squishy, not completely firm. But never having made this, I really had no reference as to cooking time and internal temp. But luckily it was just barely overcooked, not cardboard turkey filled with pencil eraser lobster bits, one of those 30 seconds too long deals.

But it is a good concept, flavors played well together. A successful first attempt at something I have never done before.

Joined Dec 18, 2010
Here we are… nearing the end of December 2021. Just a few more days to steam up an entry!


Staff member
Joined Mar 29, 2002
Steamed Fish

This is my favorite steamed dish.

Source Material

I've got a stainless rack, about 6-7 inches across I'll use as my support above the water. You could use a few balls of wadded up foil, or some small cans with the top and bottom removed. I'm cooking in my sauteuse because my rack is a bit too tall for the lid that fits my skillet. I wanted to show that you cand do this without a lot of specialty equipment. I'm using a regular stoneware plate, use something that can take hot steam. And I've got tongs.

They're a third the price at my local asian grocer. But they''ll grip plates, low bowls and so on quite securely.

If you're doing a whole fish, a large spatula can remove the fish to a serving plate and you need nothing special. I'm cooking filets and they don't move well.

Testing the fit of things. The ladle is to ensure I clear the lid with the fish.

Lid fits

I'll use the tongs to load the plate into the hot steamer and also for the draining step.


The recipe uses A, some coarsely chopped aromatics and other seasonings; B, soy plus other seasonings and cilantro; and C finely sliced aromatics sizzled in hot oil and poured over the fish.

Prepare the bed
Lay on the fish, season and hit with the wine. I've arranged the thicker part of the tilapia file
s to the outside as they cook more slowly. For its thickness, tilapia cooks slower than other fish of similar thickness in my experience.


Top seasoning

Checking doneness. It's not done through the thick edge yet.


The cooked aromatics collapse and the plate will collect water and juice. The recipe instructs you to carefully remove the fish and discard the aromatics and juice. Filets don't travel well so I just remove the top aromatics and pour off the juice by holding the plate with the tongs and securing the fish with a large spatula or regular tongs.

Then season evenly with B while you heat your finishing oil. Add the julienned aromatics to the oil, until the aroma blooms. Pour over the fish.

Serve and eat.

Joined Dec 18, 2010
Sorry to hear that your New Year plans fizzled. You are not alone it seems. We celebrate quietly with our immediate family... mostly because I can barely stay awake to see 9PM. :)

Regarding Lazy Dragon... I might make that this afternoon... who needs company... that looks and sounds very yummy.

Time is running out so steam up final entries. The New Year, 2022, has already started in some parts of Mother Earth. This challenge will stay open until 2021 is completely extinguished.
Joined Apr 25, 2017
Well I was going to post our NYE tradition of steamed oysters, but we were having too much fun to pop inside to post before 12. Happy New Year, Y'all!
Joined Dec 18, 2010
Welcome to January 2022, which brings this monthly challenge to a close. So no more entries, please, no matter how yummy they may be. I’ll be tabulating, cogitating, and will announce the lucky steamer who will host the first challenge of 2022 very soon!!
Joined Jul 13, 2012
Well I was going to post our NYE tradition of steamed oysters, but we were having too much fun to pop inside to post before 12. Happy New Year, Y'all!

Don't feel bad - the kids came over last night and I had made wings, pasta salad and a shrimp platter along with toasted bread slices with garlic and tomato smear . . . and forgot about the damned box of oysters in the icebox!!! LOL (put another quarter in the ass-kicking machine) Oh well we'll have those later today since they only live next door.
Joined Dec 18, 2010
Thanks to all who participated, or even thought of participating, in the December 2021 challenge - steamed. Well, this is a difficult decision; there were many stunning entries, both visual appeal and from my gustatory imagination. I was truly inspired.

Wow… this isn’t easy… but the world awaits a decision… so here it is.

While I was impressed by all entries, two from @Cief Lonwind of the North really caught my attention. One showed a most impressive implementation of the steamed Chinese dumpling and a second, profoundly daring, entry featured the simplicity of steamed eggs. Both ends of the steamed food spectrum!

Congratulations Chief Longwind of the North… lead us on to the first monthly challenge of the new year!
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