Steamed Rice & Veggies by Wendi Taylor

This healthy and delicious entree is so simple it's ridiculous.

idli by karenrecipe

Idli is a savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Most…

Sweet &spicy shrimp salad by barbara adams

I created this salad while on HCG diet...It has a lot of restrictions, so I had to become very creative

Vegetable aviyal kootu by Moms Times

Chirashi sushi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Chirashi sushi

. Shake (Salmon) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

. Shake (Salmon)

Yakimeshi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Yakimeshi

Steamed Cherry Snapper Head by Eichi Sato

The best way to enjoy fresh Cherry Snapper.

Kinryu Speciality Dumplings by Eichi Sato

Shumai dumplings in the form of the Crysanthemum flower that give a vivid impression to the eye.

CRABMEAT AND CHIVES POTSTICKERS by Linda Tay Esposito

Potstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley. The aromatic dipping sauce (adapted from Fuchsia Dunlop's "Land…

GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGS by Linda Tay Esposito

Gow Choi - Chinese chives are stronger in flavor -- more garlicy taste than regular chives -- than regular chives. The flat-leaf, foot-long green is used as a vegetable rather than used as a herb. In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from…

CHA SIU BAO - STEAMED BBQ PORK BUNS by Linda Tay Esposito

The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun. The secret to creating that char siu bao taste is to use dried onions (McCormicks). Please look up the Basic Yeast Dough for Steamed Buns that accompanies this recipe. If you don't have steamer baskets, use a wok…

BASIC YEAST DOUGH FOR STEAMED BUNS by Linda Tay Esposito

This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It's truly versatile -- you can use the same dough and fill it with sweetened mashed red beans or lotus seeds for a dessert treat. Or just steam it by itself to turn it into "man tou" essentially steamed white bread that is…