Recipe - Steamed Barbecued Pork Buns (Cha Siu Bow)

STEAMED BARBECUED PORK BUNS
(Cha Siu Bow)

FILLING
4 cup Finely minced Chinese
barbecued pork
One half cup Dehydrated onion flakes

SAUCE MIXTURE
2 teaspoon Hoisin sauce
2 teaspoon Dry sherry
4 teaspoon Oyster sauce
2 teaspoon Catsup
1 teaspoon Sugar
1 One half tablespoon Cornstarch
1 One half 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 minced 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 One half 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 steamedbun dough.

FILLING: Three fourths pound lean ground beef 1 cup coarsely minced 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