Steamed barbecued pork buns
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Steamed barbecued pork buns
  Pork    Buns    Chinese    Appetizers  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58513. Report a problem with this recipe.
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      Title: Steamed barbecued pork buns
 Categories: Chinese, Appetizers
      Yield: 1 Servings
 
           STEAMED BARBECUED PORK BUNS
           (Cha Siu Bow)

MMMMM--------------------------FILLING-------------------------------
      4 c  Finely diced Chinese
           -barbecued pork
    1/2 c  Dehydrated onion flakes

MMMMM-----------------------SAUCE MIXTURE----------------------------
      2 ts Hoisin sauce
      2 ts Dry sherry
      4 ts Oyster sauce
      2 ts Catsup
      1 ts Sugar
  1 1/2 tb Cornstarch
  1 1/2 c  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.
 




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Recipe ID 58513 (Apr 03, 2005)

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