1 steamed barbecued pork buns
1 (cha siu bow)
FILLING
4 cup finely diced chinese barbecued pork
1/2 cup dehydrated onion flakes
SAUCE MIXTURE
2 tsp hoisin sauce
2 tsp dry sherry
4 tsp oyster sauce
2 tsp catsup
1 tsp sugar
1 1/2 tbsp cornstarch
1 1/2 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 1/2 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: 3/4 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.
Serves: 1
Recipe Categories: Appetizer; Chinese
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