Montreal-Style Steamed Hot Dogs (Steamies)
ID: bc367925...
Learn how to make authentic Montreal-style steamed hot dogs, locally known as 'steamies'. This guide shows you how to set up an impromptu steamer, steam buns perfectly without making them soggy using damp paper, and assemble them with classic combinations like 'all dressed' and 'moutarde-chou'.
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🍳 Cooking Flow
Set up a steaming station over boiling water. → Steam the hot dog wieners. → Wrap hot dog buns in damp paper towels and steam them for 5 minutes. → Assemble the hot dogs with traditional toppings like mustard, onions, relish, and coleslaw.
Cooking Steps
Brief Cooking Order
Set up a steaming station over boiling water. → Steam the hot dog wieners. → Wrap hot dog buns in damp paper towels and steam them for 5 minutes. → Assemble the hot dogs with traditional toppings like mustard, onions, relish, and coleslaw.
Introduction
Learn how to make authentic Montreal-style steamed hot dogs, locally known as 'steamies'. This guide shows you how to set up an impromptu steamer, steam buns perfectly without making them soggy using damp paper, and assemble them with classic combinations like 'all dressed' and 'moutarde-chou'.
Step 1
Assemble an impromptu steamer using a pan filled with water on the bottom, a perforated pan with holes on top, and a tight lid.
Step 2
Place the hot dog wieners inside the steamer pan and start steaming them.
Step 3
Slightly dampen pieces of wrapping paper or paper towels, then lightly wrap each hot dog bun in the damp paper to prevent them from getting too wet or sticking during steaming.
Step 4
Place the wrapped buns inside the steamer, cover with the lid, and steam everything together for about 5 minutes.
Step 5
Carefully remove the hot dogs and buns from the steamer and unwrap the buns.
Ingredients List
Important Notes
Always dampen the wrapping paper or paper towels before steaming the buns; dry paper will stick to the hot buns.
A traditional Montreal 'All Dressed' (tout garni) steamie typically includes mustard, onions, relish, and coleslaw. Ketchup is optional and less traditional.
To make it 'poivre rouge' style, sprinkle cayenne pepper directly over the hot dog toppings.
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