Steamer Recipes

The Pot & Your Food

Cooking with a ceramic Steamer is simplicity itself! Place the Steamer on a standard saucepan. Add your ingredients, replace the lid and heat (gas, electric or induction all work). As the water boils, steam rises through the central chimney filling the pot, gently cooking your food and collecting an exceptionally flavoursome broth.

Unlike most metal steamers, the Steamer has no holes in its base. Steam is distributed solely via the central chimney to cook the food above.

How to Use

No special preparation is needed for first use — your Steamer is ready to go.
Do not put in the oven!
Always set the Steamer on a saucepan—not directly on the heat source.
Fill the pan two‑thirds full with water. The Steamer’s base must not touch the water so steam can form.
Medium heat gives a good rolling boil; low‑temperature steaming is possible but takes much longer.
After about 25 minutes, check the water level—top up if needed.
Cooking times vary with Steamer size, fill level and season. A full Steamer takes longer than a half‑full one; spring carrots steam faster than autumn ones.
You may lift the lid to add ingredients or season—but never put your hand above the chimney! Steam is scalding.
To separate the broth when cooked, shift the lid slightly, lift the Steamer by its handles with oven‑gloves, and pour into a bowl.

Give It a Go!

Try the recipes below, tweak them or invent your own! The Steamer captures the best of your ingredients—the juices distilled are rich in flavour and nutrients.

Starter Ideas

Provencal Tomatoes: (steam 20 min*)
4 tomatoes, 2 garlic cloves, chopped parsley, breadcrumbs, salt & pepper.
- Halve tomatoes and place cut‑side up in Steamer.
- Sprinkle with garlic, parsley, breadcrumbs, seasoning.
- Cover & steam.
- Drizzle with olive oil before serving.

Lemon Fennel: (steam 20 min*)
2 fennel bulbs, 1 lemon, chopped parsley, salt, pepper, coriander seeds.
- Quarter the fennel.
- Squeeze over lemon juice and add a few thin slices.
- Season with parsley, salt, pepper & coriander.
- Stir in a knob of butter at the end.

Cod or Other Fish: (steam 25 min*)
2 fish fillets (fresh or thawed), leeks, carrots, grated ginger, fresh coriander or dill, lemon.
- Julienne the veg and steam 15 min.
- Lay fillets on top.
- Add ginger, herbs, lemon, seasoning and steam 5–10 min more.
- Finish with olive oil.

Green Beans Italian‑Style: (steam 25 min*)
Green beans, tomato dice, bouquet garni, salt & pepper.
- Combine in Steamer.
- Stir halfway if very full.

Steamed Chicken: (steam 40–45 min*)
Chicken pieces, onions, carrots, leeks, celery, garlic, spices (cumin, fenugreek etc.), salt & pepper.
- Steam veg first.
- Add chicken (pan‑brown first if liked).
- Season & steam until meat starts to pull from the bone.

Apple & Pear Compote: (steam 15–20 min*)
Apples, pears, cinnamon, soft brown sugar.
- Rough‑chop fruit.
- Sprinkle with cinnamon & sugar.
- Cover & steam.

Pumpkin Soup: (steam 25 min*)
Pumpkin, 1 potato, 1 garlic clove, salt, pepper, milk, butter.
- Peel & chop veg.
- Steam together.
- Transfer veg & liquid to a pan, add cold water & blend.
- Reheat with milk & butter.

* Cooking times may vary.

Cooking Tips

Many soups work well: traditional boiling concentrates minerals as water evaporates, masking flavour. Steamer broth is distilled pure steam, so adding cold water after steaming preserves delicate taste.

You can steam rice—add water into the pot (1 part rice to 1½ parts water), stir when absorbed and steam 6–8 min more. Try quinoa or bulgur beneath veg—steaming juices may cook the grains.

Avoid tiny dice that stick together. Cut medium‑sized irregular pieces for better steam circulation and faster cooking.

Peel, chop & rinse potatoes before steaming for best results.

Reheat pasta, rice or gratins without drying out, or gently defrost fish & veg.

“Qiguo Ji”
Yunnan Chicken Soup

The Steamer was invented in Yunnan in the 18th century for medicinal soups like this. Read its history.

Base recipe: (2 h, large Steamer)
800 g chicken pieces, 6–8 ginger slices, 4 spring onions, 250 ml Shaoxing rice wine, black pepper, 500 ml clear chicken stock.

Optional additions:
Bamboo shoots, water chestnuts, shiitake mushrooms, Chinese ham, goji berries, fresh coriander, light soy sauce, sesame oil.

Thinly slice onions and place in Steamer base.
Cut chicken into pieces.
Blanch 2 min in boiling water, drain, rinse & layer over onions.
Add other ingredients in layers.
Pour over rice wine, arrange ginger, season.
Set Steamer on pan, bring to the boil.
Steam over medium heat 1 h, topping up water as needed.
Heat stock separately, then add to Steamer.
Steam another hour.
Remove ginger slices.
Stir in soy sauce, sesame oil & garnish with spring onion or coriander.
Serve hot in bowls.