Steaming food is a proven healthy alternative when compared to the other conventional methods of cooking. It not only preserves the nutritional value but also helps to retain the original color and flavor of the food. Steaming also helps retain many vitamins (Vitamin B2, B12) and minerals (calcium, zinc), which are often lost in the traditional methods of cooking. Most people however shy away from this approach due to a preconceived notion that steamed food is bland and tasteless. Well, here are 2 Asianinspired recipes to prove those naysayers wrong.
Chicken in Cabbage Wrap Dumplings
Cabbage leaf is a good alternative to flourbased dumpling wrappers, especially when you crave a carb-free meal. Have them with a dipping sauce or in a soup; these delectable dumplings will surely make you crave for more.
Makes 10 Dumplings You will need: • 500g ground chicken • 1 medium sized onion, finely chopped • 5 cloves of garlic, finely chopped • 2 tbsp ginger, finely chopped • 1 tsp spring onions, finely chopped • 1 tsp celery, finely chopped • 1 tsp salt • 1 tsp pepper powder • 10 leaves of small green cabbage
How To Prepare:
- Make wrappers by blanching the leaves. Bring a large pot of salted water to boil, and blanch the cabbage leaves till translucent. Blanching makes the leaves flexible and easy to work with. Dip in cold water to stop the cooking and place in a colander to drip dry. Once cooled, trim the hard white centre of the cabbage leaves to make it more pliable to roll. Pat dry and set aside.
- In a mixing bowl add ground chicken, onions, garlic, ginger, onion leaves and celery. Season with salt and pepper to taste.
- To make the wrap, place 1 tbsp of filling in the dip of the leaf wrapper. Bring the bottom up, the sides together, and roll. Remember to tuck the sides in so that you get a nice tight cabbage roll.
- Prepare the steamer by lining the base with a few cabbage leaves. This will ensure that the rolls don’t stick to the steamer. Arrange the dumplings in the lined steamer. Steam for 15-20 minutes.
- Serve the piping hot dumplings with Sriracha sauce or tomato sauce, or with a soup of your choice
Steamed Coconut Yoghurt
This is a twist on the simple yet scrumptious bhappa-doi from West Bengal. With just 3 ingredients, basic cookware, and 10 minutes, you can make this absolutely delightful flan-like dessert to satisfy every sweet tooth hankering.
Makes 6 servings You will need: • 1 cup dense coconut milk or coconut cream • 1 cup condensed milk • 1 cup Greek yoghurt/hung curd • To garnish – ½ cup tender coconut, finely chopped
How To Prepare:
- Grease ramekins well with butter.
- Whisk and combine the coconut milk, condensed milk and Greek yoghurt till it is smooth and creamy. Pass it through a sieve, to ensure no lumps from the yoghurt remain in the mixture.
- Pour the mixture into the greased ramekins and cover each one separately with aluminium foil.
- Cook the yoghurt in a traditional steamer over simmering water for 25-30 minutes or until the yoghurt is set. You will know it is cooked when you insert a skewer in the centre and it comes out clean.
- Refrigerate the coconut yoghurt for at least two hours before use and serve it chilled. On cooling, it will firm up and take on a flan-like texture.
- To unmould, carefully ease the side of the ramekin using a knife and flip it over on to a plate. To serve, top the yogurt with the finely chopped pieces of tender coconut.