Title: Steamed Buns Ii
Categories: Blank
Yield: 1 Servings

Yield: 2 dozen

DOUGH: 1 recipe of bun dough

FILLING: 4 cups finely diced Chinese barbecued pork 1/2 cup dehydrated onion flakes

SAUCE MIXTURE: 2 teaspoons hoisin sauce 2 teaspoons dry sherry 4 teaspoons oyster sauce 2 teaspoons catsup 1 teaspoon sugar 1 1/2 tablespoon 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 Ceideberg; January 31 1991.

previous

next