Steamed buns iii

Yield: 1 servings

Measure Ingredient
FIVE-SPICE CHICKEN BUNS
1½ each To 2 cups diced chicken
1 teaspoon Cornstarch
½ teaspoon Light soy sauce
½ teaspoon Dark soy sauce
½ teaspoon Sherry
½ teaspoon 5 spice powder
½ teaspoon Bean sauce
⅔ cup Chicken broth
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
(Nn-Heung Gai Bow) breast.
¼ cup Almond slivers
¼ cup Chopped celery
¼ cup Chopped onion
½ cup Bamboo shoots
1 each Stalks green onions, chopped
1 teaspoon Sesame oil
1 teaspoon Sugar
½ teaspoon Salt

YIELD: 2 DOZEN

DOUGH: 1 RECIPE OF BASIC DOU

FILLING

MEAT MARINADE

SAUCE MIXTURE

Mix chicken with meat marinade for ½ hour or longer. Stir fry in 1 tablespoon until almost done. Add vegetables and continue to stir until chicken is done. Add sauce mixture, stir until thickened, mix well and chill Stuff buns and cook as above. Cont' next message * QMPro 1.0 90-8356 * New Jersey, The Garden State ++- WILDMAIL!/WC v4⅑ * Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 28⅘ (1:107/614. 0) From: PAT STOCKETT Date: 02-04-95 ====================================================================== ==== ==== BAKED HAM BUNS (For Tuey Bow) Yield: 2 dozen DOUGH: 1 recipe basic bun dough FILLING: 1 4-ounce can of slice mushrooms 2 cups finely diced ham 2 stalks finely diced celery ½ cup canned bamboo shoots, finely diced 2 stalks green onions SAUCE MIXTURE: 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 Stir fry filling ingredients together for 2 minutes, then add sauce mixture.

Stir until thickened. Chill well before wrapping. CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow) DOUGH: ½ recipe of basic bun dough.

FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should have 24 3-inch sausages. [These are very good, sweet sausages. I can't think of anything to substitute for them. S.C.] Divide dough into 24 balls. Roll each ball into 2-inch rounds. Place sausage in middle and fold dough over, leaving ends open. Place seam side down on square piece of was paper. Let rise in warm place for 1 hour or so. Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F for 20 to 25 minutes. Mix beaten egg whites with a little water and sugar and brush buns (to keep crust soft). Brush with melted butter when done. From "Dim Sum" by Rhoda Yee, Taylor and Ng, San Francisco, 1977. Distributed by Random House. Posted by Stephen Ceideburg; January 31 1991.

Submitted By PAT STOCKETT On 02-04-95

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