Steamed Barbecued Pork Buns (Cha Siu Bow)

Steamed Barbecued Pork Buns (Cha Siu Bow) Ingredients

STEAMED BARBECUED PORK BUNS	2 ts Dry sherry
(Cha Siu Bow)	4 ts Oyster sauce
FILLING	2 ts Catsup
4 c Finely diced Chinese	1 ts Sugar
1/2 c Dehydrated onion flakes	1 1/2 tb Cornstarch
SAUCE MIXTURE	1 1/2 c Chicken stock
2 ts Hoisin sauce

Instructions for Steamed Barbecued Pork Buns (Cha Siu Bow)

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 theyre 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Chinese

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