Yield: 1 Servings
|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|
|1½ cup||Chicken stock|
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