Fluffy and sweet, lotus seed buns are a popular treat at Chinese bakeries. As the name implies, they're flavored with a paste made from lotus flower seeds, which have a light, chestnut-like flavor. This recipe for homemade buns has been perfected to work with either low-gluten flour, or all-purpose. Hot from the steamer, they're a confection not to be missed. The only thing that could make them either better is a cup of bubble tea.
'steaming' on Serious Eats
Wrapping fish in grape leaves (or fig leaves, or banana leaves...) is a great way to grill flaky seafood without worrying that it will stick to the grill. In Ben Sargent's new cookbook, The Catch, he pairs thin, flat flounder fillets with a tomato and caper compote (grilling the tomatoes while the heat is at full throttle) for a smoky-sweet dish.
A common Chinese cold dish. The idea is to scoop out the flesh after steaming and toss it in oil, vinegar, and whatever other seasonings you have on hand.
[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer....
Of all the cooking methods I use, steaming is probably close to the bottom of the list. Part of that is my fault; I don't usually get excited when I see "steaming" mentioned in recipes, correlating it unfairly with bland and boring. But bland and boring is about the last thing you'd say about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen. The salmon fillets come out of the steamer juicy and coated in a flavorful sauce.
I don’t steam much, and when I do it usually involves a lot of crabs or, more likely than not, vegetables. It’s an underused technique in my household, besides one that doesn’t pop up very often in the materials I...
My previous experimentation with eggplants scorched them on an iron skillet to create this wonderful smokey baba ghanoush, so I was a little worried about the gentle steaming I was in for with these guys. Well, only slightly worried considering Jean-Georges Vongerichten penned the recipe. This comes from his Asian Flavors of Jean-Georges. I jumped on it because it’s one of the very few recipes in the book that could be done fairly quickly and without thirty ingredients.