Baked ham buns (for tuey bow)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1 recipe of the basic steamed barbecued pork buns | ||
| 4 | ounces | Can of sliced mushrooms |
| 2 | cups | Ham; finely diced |
| 2 | Celery stalks; finely diced | |
| ½ | cup | Canned bamboo shoots dice fine |
| 2 | Green onion stalks | |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Light soy sauce |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Sesame oil |
| ¼ | cup | Chicken broth |
| 1 | teaspoon | Hoisin sauce |
| 1 | teaspoon | Oyster sauce |
Directions
FILLING
SAUCE MIXTURE
TO MAKE FILLING: Stir fry filling ingredients together for 2 minutes, then add sauce mixture. Stir until thickened. Chill well before wrapping.
WRAPPING: Follow direction for steamed barbecued pork buns.
BAKING: Same as curry beef buns. DO AHEAD NOTES: same as for the curry beef buns. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>