20 Delicious Steamer Recipes for Healthy Cooking

Looking for fresh, fuss-free ways to cook healthier without sacrificing flavor? Steaming is your secret weapon! Whether you’re craving quick weeknight dinners, vibrant seasonal veggies, or cozy comfort food with a lighter twist, these 20 delicious steamer recipes are about to become your go-to. Get ready to unlock easy, nutritious meals that taste as good as they make you feel—let’s dive in!

Steamed Salmon with Lemon and Dill

This light and flaky steamed salmon is infused with bright lemon and fresh dill—perfect for a quick, healthy weeknight dinner.

Ingredients

• 4 (6-oz) salmon fillets, skin-on
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup water

Instructions

1. Season salmon fillets evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Arrange lemon slices in a single layer in a steamer basket. Place salmon fillets skin-side down on top.
3. Drizzle 2 tbsp melted butter over the salmon, then sprinkle with 2 tbsp fresh dill.
4. Pour ½ cup water into a pot, bring to a simmer, then place the steamer basket inside. Cover and steam over medium heat for 10–12 minutes, until salmon flakes easily with a fork.

The gentle steaming keeps the salmon incredibly moist while letting the lemon and dill shine—no overpowering flavors here!

Tip: For extra aroma, add a few extra dill sprigs to the steaming water.

Chinese Steamed Dumplings

These delicate, juicy dumplings are a weekend project worth every minute—steamed to tender perfection with a savory pork and ginger filling that bursts with flavor.

Ingredients

• 1 lb ground pork
• 2 cups finely shredded napa cabbage
• 3 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 1 tsp sugar
• 1/2 tsp salt
• 30 round dumpling wrappers (store-bought or homemade)
• Water for steaming

Instructions

1. Make the filling: In a bowl, combine ground pork, napa cabbage, green onions, soy sauce, sesame oil, ginger, sugar, and salt. Mix vigorously until sticky and well blended.
2. Fill the wrappers: Place 1 tbsp filling in the center of each wrapper. Fold in half, pleating the edges tightly to seal (dip fingers in water if needed to help stick).
3. Steam: Line a bamboo steamer with parchment (or cabbage leaves) and arrange dumplings in a single layer, leaving space between. Steam over boiling water for 10–12 minutes until wrappers turn translucent and filling is cooked through.

The magic? That ginger-kissed pork stays incredibly juicy under the delicate wrapper—no dipping sauce needed (though we won’t stop you).

Tip: Freeze uncooked dumplings on a tray before transferring to a bag for easy future meals—steam straight from frozen, adding 2–3 extra minutes.

Steamed Broccoli with Garlic Butter

This simple yet flavorful side dish lets tender broccoli shine with a rich garlic butter finish—perfect for busy weeknights or fancy dinners alike.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Fill a pot with 1 inch of water and bring to a boil. Place broccoli florets in a steamer basket, cover, and steam for 4–5 minutes until bright green and crisp-tender. Drain immediately.
2. While broccoli steams, melt butter in a small skillet over medium heat. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
3. Remove skillet from heat and stir in salt, black pepper, and lemon juice. Pour garlic butter over steamed broccoli and toss gently to coat.

The magic here is in the timing—tossing the hot broccoli with the garlic butter right after steaming lets the flavors soak in without overcooking the veg. A splash of lemon keeps it fresh and balanced.

Tip: For extra crunch, sprinkle with toasted sliced almonds or grated Parmesan before serving.

Steamed Jasmine Rice

There’s nothing like the sweet, floral aroma of steamed jasmine rice—it’s a simple staple that turns any meal into something special.

Ingredients:

• 1 cup jasmine rice
• 1 1/4 cups water
• 1/4 tsp salt

Instructions:

1. Rinse the rice: Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear, about 1 minute. This removes excess starch for fluffier results.
2. Combine and soak: Transfer the rinsed rice to a small saucepan. Add the water and salt, then let it soak for 15 minutes (this helps the grains cook evenly).
3. Steam the rice: Cover the saucepan and bring to a boil over medium-high heat. Once boiling, immediately reduce the heat to low and simmer for 12 minutes. Do not lift the lid!
4. Rest and fluff: Turn off the heat and let the rice sit, covered, for 10 minutes. Then, gently fluff with a fork before serving.

The secret here? That quick soak ensures each grain stays separate and tender—no clumps, just fragrant perfection.

Tip: For extra flavor, swap the water with coconut milk (same amount) and add a pinch of sugar with the salt.

Steamed Mussels in White Wine Sauce

Plump, briny mussels bathed in a garlicky white wine broth—this dish feels fancy but comes together in under 20 minutes, making it perfect for weeknights or impromptu gatherings.

Ingredients:

• 2 lbs fresh mussels, scrubbed and debearded
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 cup finely chopped shallot
• 1/2 tsp red pepper flakes
• 1 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• Crusty bread, for serving

Instructions:

1. In a large pot with a lid, melt 2 tbsp butter over medium heat. Add 3 minced garlic cloves, 1/2 cup shallot, and 1/2 tsp red pepper flakes. Sauté for 2 minutes until fragrant.
2. Pour in 1 cup white wine and bring to a simmer. Cook for 2 minutes to reduce slightly.
3. Add mussels and cover the pot. Steam for 5–6 minutes, shaking the pot once, until shells open (discard any unopened mussels).
4. Stir in 1/2 cup heavy cream, 1/4 cup parsley, and 1/2 tsp salt. Simmer for 1 minute to blend flavors.
5. Serve immediately with crusty bread to soak up the luscious broth.

The magic here? The briny mussel juices mingle with the wine and cream to create a sauce that’s light yet decadent—you’ll want to slurp every drop.

Tip: For extra richness, stir in a pat of butter at the end just before serving.

Steamed Carrot and Ginger Soup

This silky, aromatic soup gets its depth from steaming the carrots first—locking in sweetness while keeping the ginger’s bright kick front and center.

Ingredients

• 1 lb carrots, peeled and chopped into 1-inch pieces
• 1 tbsp freshly grated ginger
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional)

Instructions

1. Steam carrots in a basket over boiling water for 12 minutes until fork-tender.
2. Melt butter in a pot over medium heat. Add onion and cook for 4 minutes until translucent. Stir in ginger and cook for 1 minute until fragrant.
3. Add steamed carrots, vegetable broth, salt, and black pepper. Bring to a simmer, then cook uncovered for 10 minutes.
4. Blend with an immersion blender until smooth. Stir in heavy cream (if using) and warm through for 2 minutes.

Steaming the carrots first intensifies their natural sugars, giving this soup a velvety texture without added starch. The ginger’s zing balances the richness perfectly.

Tip: For extra warmth, add a pinch of ground cinnamon with the ginger—it subtly enhances the carrots’ sweetness.

Steamed Cod with Soy and Ginger

This tender, flaky cod gets a punch of umami from a simple soy-ginger glaze—perfect for a light yet flavorful weeknight dinner.

Ingredients:

• 4 (6-oz) cod fillets, about 1-inch thick
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 scallions, thinly sliced (white and green parts separated)
• 1 tbsp toasted sesame oil
• 1 tsp sesame seeds (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 minced garlic cloves.
2. Arrange cod fillets in a heatproof dish that fits inside your steamer. Pour the sauce over the fish, then scatter the white parts of the scallions on top.
3. Fill a pot or wok with 1 inch of water and bring to a boil. Place the dish in the steamer, cover, and steam over medium-high heat for 8–10 minutes, until the fish flakes easily with a fork.
4. Drizzle 1 tbsp sesame oil over the fish, then garnish with the green parts of the scallions and 1 tsp sesame seeds.

The magic here is in the glaze—it soaks into the fish as it steams, creating a silky, savory-sweet finish without any fussy searing.

Tip: No steamer? Use a wire rack set over a pot of simmering water, covering the fish with a foil tent to trap steam.

Steamed Veggie Spring Rolls

These light and fresh spring rolls are packed with crisp veggies and steamed to tender perfection—no frying required!

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber (julienned)
• 1 cup shredded purple cabbage
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions:

1. Prep the veggies: Toss shredded carrots, cucumber, and cabbage in a bowl with 1 tsp sesame oil. Set aside.
2. Soak the wrappers: Dip one rice paper wrapper in warm water for 5 seconds until pliable. Lay flat on a damp towel.
3. Fill and roll: Spread 1 tsp hoisin sauce and 1/2 tsp soy sauce in the center of the wrapper. Top with 1/4 cup veggie mix, 3–4 cilantro leaves, and 3–4 mint leaves. Fold sides inward, then roll tightly like a burrito.
4. Steam: Arrange rolls seam-side down in a steamer basket lined with parchment. Steam over boiling water for 4 minutes until slightly translucent.

The magic here? Steaming softens the rice paper just enough to let the herbs shine while keeping the veggies extra crunchy. Serve with extra hoisin for dipping!

Tip: If your wrappers tear, double-layer them—they’ll still steam beautifully.

Steamed Pumpkin with Cinnamon

This cozy, spiced pumpkin dish is like autumn in a bowl—naturally sweet, warmly spiced, and effortlessly simple.

Ingredients:

• 1 small sugar pumpkin (about 2 lbs), peeled and cut into 1-inch cubes
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Fill a pot with 1 inch of water and fit with a steamer basket. Bring to a gentle boil over medium heat.
2. Toss the pumpkin cubes with 2 tbsp melted butter, 1 tbsp honey, 1 tsp cinnamon, and 1/4 tsp salt until evenly coated.
3. Arrange the pumpkin in the steamer basket in a single layer. Cover and steam for 12–15 minutes, until fork-tender but still holding its shape.
4. Transfer to a serving dish and drizzle with any remaining butter-honey mixture from the bowl.

The gentle steam keeps the pumpkin tender without turning mushy, while the cinnamon and honey caramelize slightly for a cozy, dessert-like vibe—no oven required!

Tip: For extra warmth, add a pinch of nutmeg or ginger with the cinnamon.

Steamed Shrimp with Garlic and Chili

Plump, juicy shrimp soak up a punchy garlic-chili sauce in this lightning-fast dish—perfect for busy weeknights when you crave big flavor without the fuss.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on)
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp sambal oelek (or chili paste of choice)
• 1 tbsp fresh lime juice
• 1 tsp honey
• ½ tsp kosher salt
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp melted butter, 4 minced garlic cloves, 1 tbsp sambal oelek, 1 tbsp lime juice, 1 tsp honey, and ½ tsp salt.
2. Arrange shrimp in a single layer in a heatproof dish that fits inside your steamer. Pour sauce evenly over shrimp.
3. Steam over boiling water for 4–5 minutes, just until shrimp turn opaque and curl slightly. Garnish with 2 tbsp chopped cilantro.

The magic here? The steam gently cooks the shrimp while letting the garlic-chili sauce cling to every nook—no rubbery seafood or separated oils. Serve with crusty bread to swipe up every last drop.

Tip: For extra depth, add a pinch of smoked paprika to the sauce.

Steamed Cauliflower with Parmesan

This simple yet flavorful dish turns humble cauliflower into a tender, cheesy side that pairs perfectly with weeknight dinners.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil over high heat.
2. Add cauliflower florets to the steamer, cover, and steam for 6–8 minutes until fork-tender but still slightly firm.
3. Drain cauliflower and transfer to a bowl. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss gently to coat.
4. Sprinkle 1/3 cup Parmesan cheese over the warm cauliflower and toss again until the cheese melts slightly.
5. Garnish with 1 tbsp chopped fresh parsley before serving.

The steam-and-toss method keeps the cauliflower’s texture just right—soft but not mushy—while the Parmesan melts into a savory, nutty glaze.

Tip: For extra depth, add a pinch of garlic powder or red pepper flakes with the salt and pepper.

Steamed Asian Glazed Chicken

This steamed Asian glazed chicken is a fuss-free weeknight hero—tender, juicy, and packed with sweet-savory flavor without a single pan to scrub.

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp toasted sesame oil
• 2 tbsp thinly sliced scallions
• 1 tsp sesame seeds

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes.
2. Place chicken thighs in a shallow heatproof dish and pour the marinade over them, turning to coat. Let sit 10 minutes.
3. Set up a steamer (bamboo or metal basket over simmering water). Steam chicken in the dish, covered, for 20 minutes or until internal temperature reaches 165°F.
4. Transfer chicken to a plate. Pour cooking liquid into a small saucepan, add 1 tbsp sesame oil, and simmer 3 minutes until slightly thickened.
5. Drizzle glaze over chicken, then top with 2 tbsp scallions and 1 tsp sesame seeds.

The magic here? Steaming locks in moisture while the glaze reduces into a sticky, glossy sauce—no oven or frying required.

Tip: For extra caramelization, briefly broil the glazed chicken for 2 minutes after steaming.

Steamed Artichokes with Lemon Aioli

These tender steamed artichokes are a showstopper appetizer, especially when paired with a bright, garlicky lemon aioli for dipping.

Ingredients:

• 4 large artichokes
• 1 lemon, halved
• 2 cloves garlic, minced
• 1/2 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Trim the artichokes: Cut off the top 1 inch of each artichoke and trim the stems to 1/2 inch. Rub the cut edges with the halved lemon to prevent browning.
2. Steam the artichokes: Place a steamer basket in a large pot filled with 2 inches of water. Add the artichokes, cover, and steam over medium heat for 35–40 minutes until the outer leaves pull off easily.
3. Make the aioli: While the artichokes steam, whisk together the mayonnaise, minced garlic, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Chill until serving.
4. Serve: Let the artichokes cool slightly, then serve warm with the lemon aioli for dipping.

The contrast between the earthy artichokes and the zesty, creamy aioli makes this dish feel indulgent yet light—perfect for sharing.

Tip: Save the steaming liquid! It makes a flavorful base for soups or risotto.

Steamed Sweet Potato Mash

This ultra-smooth, naturally sweet mash skips the boiling water—steaming locks in flavor while keeping the texture dreamy-light.

Ingredients

• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 3 tbsp unsalted butter, softened
• 1/4 cup whole milk, warmed
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions

1. Place sweet potatoes in a steamer basket over 1 inch of boiling water. Cover and steam for 15–18 minutes until fork-tender (no hard spots when pierced).
2. Transfer to a bowl and add 3 tbsp unsalted butter, 1/4 cup whole milk, 1 tbsp maple syrup, 1/2 tsp cinnamon, and 1/4 tsp salt. Mash with a potato masher or fork until creamy (or blend briefly with a hand mixer for fluffier results).

The gentle steam keeps the potatoes from absorbing extra water, so you get a mash that’s rich—not gluey. A touch of maple syrup deepens the caramel notes without overpowering.

Tip: For extra silkiness, press steamed potatoes through a fine-mesh sieve before mashing.

Steamed Green Beans with Almonds

Bright, crisp green beans meet buttery toasted almonds in this simple yet elegant side dish that’s ready in under 15 minutes.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp unsalted butter
• 1/4 cup sliced almonds
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp lemon zest (optional)

Instructions:

1. Steam green beans in a steamer basket over boiling water for 5–6 minutes until tender-crisp. Drain and set aside.
2. In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add 1/4 cup sliced almonds and toast, stirring frequently, for 2–3 minutes until golden and fragrant.
3. Toss steamed green beans into the skillet with the almonds. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, stirring to coat evenly. Cook for 1 more minute to meld flavors.
4. Remove from heat and garnish with 1 tsp lemon zest (if using). Serve immediately.

The contrast of snappy beans and crunchy almonds with a hint of lemon makes this dish feel special enough for company but effortless for weeknights.

Tip: For extra depth, swap butter for olive oil and add a minced garlic clove with the almonds in step 2.

Steamed Coconut Milk Rice Pudding

This dreamy, fragrant rice pudding cooks gently in coconut milk for a creamy, tropical twist on the classic dessert.

Ingredients:

• 1 cup jasmine rice (uncooked)
• 1 (13.5 oz) can full-fat coconut milk
• 1 1/2 cups water
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• Toasted coconut flakes or mango slices (optional, for serving)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, combine the rice, coconut milk, water, 1/3 cup sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring occasionally.
3. Reduce heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes to prevent sticking (the pudding will thicken as it cooks).
4. Remove from heat and stir in 1 tsp vanilla extract. Let sit covered for 5 minutes to absorb any remaining liquid.
5. Serve warm or chilled, topped with toasted coconut or fresh mango for extra flair.

The steam method gives this pudding an ultra-silky texture, while the coconut milk adds just the right amount of richness without being heavy.

Tip: For extra coconut flavor, swap the water with coconut water and add a pinch of cardamom with the vanilla.

Steamed Bok Choy with Sesame Oil

This simple yet flavorful side dish lets bok choy shine with a nutty sesame finish—ready in under 10 minutes!

Ingredients:

• 4 heads baby bok choy (about 1 lb total), halved lengthwise
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp honey
• 1 clove garlic, minced
• 1 tsp sesame seeds
• Pinch of red pepper flakes (optional)

Instructions:

1. Rinse bok choy under cold water, making sure to remove grit between stems. Shake off excess water.
2. Arrange bok choy in a single layer in a steamer basket. Steam over boiling water for 3–4 minutes until stems are tender-crisp and leaves wilt slightly.
3. Meanwhile, whisk together 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, and minced garlic in a small bowl.
4. Transfer steamed bok choy to a serving plate. Drizzle evenly with the sauce, then sprinkle with 1 tsp sesame seeds and a pinch of red pepper flakes (if using).

The gentle steam preserves bok choy’s crunch while the garlic-sesame glaze adds just the right punch—no soggy greens here!

Tip: For extra depth, lightly char the steamed bok choy in a hot skillet for 30 seconds per side before saucing.

Steamed Fish Fillet with Herbs

This light and fragrant dish lets delicate fish shine, with fresh herbs and a splash of citrus for a restaurant-worthy meal at home.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia), patted dry
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup thinly sliced scallions
• 1 lemon, thinly sliced (for garnish)

Instructions:

1. In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 3 cloves minced garlic, 1 tsp grated ginger, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place fish fillets on a heatproof plate that fits inside your steamer. Pour the marinade evenly over the fish, then sprinkle with 1/4 cup cilantro and 2 tbsp dill.
3. Bring 2 inches of water to a boil in a steamer pot. Place the plate in the steamer, cover, and steam over medium heat for 8–10 minutes (until fish flakes easily with a fork).
4. Garnish with scallions and lemon slices before serving.

The gentle steam keeps the fish incredibly tender, while the bright herbs and garlic infuse every bite without overpowering it. Perfect for a light yet satisfying weeknight dinner.

Tip: For extra flavor, let the fish marinate in the sauce for 15 minutes before steaming.

Steamed Corn on the Cob with Butter

Nothing beats the sweet simplicity of steamed corn slathered in melted butter—it’s summer on a plate, ready in minutes.

Ingredients:

• 4 ears fresh corn, husks and silk removed
• 3 tbsp unsalted butter, softened
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil over high heat.
2. Arrange the corn in the steamer basket, cover, and steam for 5–7 minutes until kernels are bright yellow and tender when pierced with a fork.
3. Transfer the corn to a serving plate and immediately spread each ear with 2 tsp of the softened butter. Sprinkle evenly with the salt and black pepper.

The steam locks in the corn’s natural juiciness, while the butter melts into every nook for a rich, glossy finish.

Tip: For a smoky twist, swap the butter with chili-lime compound butter—just mix 3 tbsp softened butter with 1/2 tsp chili powder and 1 tsp lime zest before spreading.

Steamed Chocolate Lava Cake

This dreamy dessert delivers a molten chocolate center with minimal effort—no oven required! Perfect for cozy nights when you crave something indulgent but fuss-free.

Ingredients:

• 1/2 cup semisweet chocolate chips
• 1/4 cup unsalted butter, cubed
• 1/4 cup granulated sugar
• 1 large egg + 1 egg yolk
• 1/2 tsp vanilla extract
• 3 tbsp all-purpose flour
• Pinch of salt
• Butter or oil (for greasing ramekins)

Instructions:

1. Grease two 6-oz ramekins with butter or oil and set aside. Fill a pot with 1 inch of water and bring to a simmer over medium-low heat.
2. In a heatproof bowl, combine the 1/2 cup chocolate chips and 1/4 cup butter. Place over the simmering water (don’t let the bowl touch the water) and stir until melted. Remove from heat.
3. Whisk in the 1/4 cup sugar, then the egg + yolk and 1/2 tsp vanilla until smooth. Gently fold in the 3 tbsp flour and pinch of salt.
4. Divide batter between ramekins. Cover each tightly with foil and steam for 12 minutes over simmering water (keep the pot covered).
5. Let cool 1 minute, then run a knife around the edges and invert onto plates. Serve immediately.

The magic here? Steaming ensures an ultra-tender crumb that gives way to a river of warm chocolate—no fancy baking skills needed!

Tip: For extra flair, dust with powdered sugar or add a scoop of vanilla ice cream while the cakes are still warm.

Conclusion

With 20 tasty and nutritious steamer recipes, you’ve got plenty of healthy options to explore! Whether you’re a beginner or a seasoned cook, these dishes make mealtime easy and delicious. Try a few, leave a comment with your favorites, and don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy steaming!