Tamales are a staple of Central American cuisine. At their simplest, they are masa corn dough wrapped in corn husks or banana leaves and steamed in a large pot, the tamalera.
Tag: Steaming
Tamales de Elote
Tamales de elote are a favorite breakfast food in Mexico and throughout Central America. In El Salvador and Guatemala they are often served as the starchy portion of a meal.
Siu Mai
Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants.
Shirin Polo
This fabulous Persian rice dish is served on special occasions, especially weddings and Nowruz celebrations. It’s topped with toasted nuts, dried fruits and candied carrots and citrus peel.
Moules Marinières
French for “mariner’s mussels,” moules marinières is a simple and classic way to prepare these affordable shellfish. It is important to choose only the freshest live mussels. And cook them the same day you buy them. In France, Belgium and the Netherlands, moules marinières are typically served with French fries (pommes frites) or sliced baguette […]
Moin Moin
This savory steamed bean pudding is a Nigerian favorite, often served with fried plantains and rice.
Manti
Uzbeks, Turmen, Tadjiks and Kazakhs all enjoy these large, dense and chewy dumplings filled with a simple seasoned meat and onion mixture.
Lo Mai Gai
These steamed rice packets wrapped in lotus leaves are a traditional item at dim sum restaurants. Each packet typically comes with a filling of chicken, sausages and mushrooms.
Law Bok Gow
Law bok gow is a favorite Cantonese dim sum treat, especially popular during Chinese New Year celebrations.
Khao Niao Mamuang
This luscious dessert is a form of rice pudding that is paired with mangos at the peak of their ripeness. S