Steamed barbecued pork buns (cha siu bow)

Yield: 1 Servings

Measure Ingredient
STEAMED BARBECUED PORK BUNS
(Cha Siu Bow)
4 cups Finely diced Chinese barbecued pork
½ cup Dehydrated onion flakes
2 teaspoons Hoisin sauce
2 teaspoons Dry sherry
4 teaspoons Oyster sauce
2 teaspoons Catsup
1 teaspoon Sugar
1½ tablespoon Cornstarch
1½ cup Chicken stock

FILLING

SAUCE MIXTURE

Soak onion flakes in a cup with just enough water to cover flakes. Mix sauce in a small sauce pan. Cook over medium high heat until sauce thickens. Stir in diced pork and onion flakes. Chill for 3 to 4 hours.

[The chilling is necessary to make the filling easy to handle. S.C.] Fill buns as directed above and steam or bake.

SWEET BEAN PASTE BUNS (Dow Sah Bow) Yield: 2 dozen

1 can of sweet bean paste filling [Be sure to get the thick Chinese variety, not the runny Japanese kind. S.C.] DOUGH ½ recipe of the basic steamed bun dough Follow stuffing and cooking directions.

[These are VERY good, although they are the kind of thing that one generally hates or loves. They make a great dessert or snack as they're satisfying but not overly sweet. S.C.] CURRY BEEF BUNS (Ga Lei Bow)

Yield: 2 dozen

DOUGH: 1 recipe of steamed-bun dough.

FILLING: ¾ lb lean ground beef 1 cup coarsely diced bamboo shoots 2 stalks green onions 1 to 2 tablespoons curry powder 1 teaspoon salt 1 tablespoon oyster sauce 2 tablespoons catsup 1 tablespoon oil Brown ground beef in 1 tablespoon oil with bamboo shoots until done.

Add all seasonings, then green onions. Mix well and chill completely before wrapping.

Cook as above.

Posted by Stephen Ceideburg; January 31 1991.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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