#steamed
6 viral recipes tagged #steamed.
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小笼包
Shanghai's marvel of a dumpling: a delicate pleated wrapper enclosing seasoned pork and a hidden pool of hot, savoury soup that bursts when you bite in. The magic is solidified gelatinous stock folded into the filling, which melts back to liquid as the dumplings steam. Xiaolongbao reward patience and a careful pleat — and the ritual of dipping in black vinegar and ginger, then sipping the soup, is one of the great pleasures of the table.
chineseporkdumplings -
墨西哥玉米粽
Mexico's ancient comfort food and fiesta staple: a light, fluffy masa dough whipped with lard, spread on softened corn husks, filled with a chile-braised meat (or cheese and chiles), folded and steamed until set. Making tamales is a communal labour of love — the famous tamalada gathering — and unwrapping a hot one, tender masa around a savoury heart, is one of the great pleasures of Mexican home cooking.
mexicanmasasteamed -
越南蒸卷粉
A delicate Vietnamese breakfast: paper-thin steamed rice-batter sheets rolled around a savoury filling of minced pork and wood-ear mushroom, served with crisp fried shallots, sliced Vietnamese pork sausage (chả lụa), fresh herbs and a bowl of nước chấm. Bánh cuốn is light, silky and slippery — the steamed sheets are an art to make thin and tender — and the contrast of soft rolls, crunchy shallots and tangy dipping sauce is irresistible.
vietnameseporksteamed -
南印度蒸米糕
The cloud-soft steamed cake that South India wakes up to: a fermented batter of rice and skinned black gram (urad dal), ground, left to bubble and rise overnight, then steamed in little rounds until pillowy and light. Idli is among the healthiest of breakfasts — steamed, not fried, and naturally probiotic from the fermentation — served hot with coconut chutney and sambar to dunk. Mild, fluffy and endlessly comforting, it's a staple from Tamil Nadu to Karnataka and a gentle introduction to the magic of South Indian fermentation.
indianvegetarianvegan -
日式茶碗蒸
An elegant, savoury egg custard from Japan, steamed in a cup and eaten with a spoon: dashi whisked with egg into a silky, just-set custard hiding little treasures — a piece of chicken, a prawn, a slice of shiitake, ginkgo nuts, a sliver of kamaboko — finished with fragrant mitsuba. Chawanmushi (literally 'tea-cup steamed') is unique among custards for being umami-rich and unsweetened, served warm as a starter or alongside a Japanese meal. Smooth as silk when done right, it's all about the ratio of dashi to egg and a gentle, low steam.
japaneseeggsteamed -
蒜香黄油蟹腿
Sweet, briny snow or king crab legs steamed just until piping hot, then dunked in a warm garlic butter brightened with lemon, Old Bay, and parsley. Because nearly all crab legs are sold pre-cooked, a short steam is all it takes — the gentle, moist heat warms the meat through without drying it out or turning it rubbery. It feels like a seafood-house splurge, yet the whole thing is on the table in about 25 minutes.
seafoodsteamedgluten-free