Here we are with less than a few weeks to go until Thanksgiving and I’m giving you a recipe that isn’t remotely related to the holiday. Don’t get me wrong, I’ve got seasonal recipes on the brain and lots of good things ready to share with you but listen, we’ve still got to eat the rest of the month and of course we aren’t always going to be having a roast bird with a plethora of side dishes. In the interest of not having a one-track mind and in the interest of insanely delicious meals, let’s talk about these shrimp steam buns.
I’ve been making these little guys for over a year now (I even photographed them once before) so it is high time I shared them with you! There is sooo much to love about them, it’s hard to know where to begin. For starters, these fall into the category of project cookery, i.e. a dish that will require some time and effort, with multiple components. Though they are a bit involved up front, they are well worth it. Here’s the other super rad thing you must understand about steam buns – the recipe makes a huge number and they freeze perfectly. What this means is that yes, you’ll invest a few hours on a single weekend, but then end up with a super quick, insanely delicious meal for many more future nights.
On tired busy weeknights when I am likely to resort to takeout, I can hardly tell you what a relief it is to have these to fall back on. Considering how quick and simple they are when the buns are already made, it’s a pretty fantastic dinner to have in your back pocket. I can’t think of many other clutch dinners have this awesome interplay of flavors and textures, and such lovely vibrant colors.