INGREDIENTS

INSTRUCTIONS

Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1
tablespoon until almost done.  Add vegetables and continue to stir
until chicken is done. Add sauce mixture, stir until thickened, mix
well and chill  Stuff buns and cook as above.  BAKED HAM BUNS (For Tuey
Bow)  Yield: 2 dozen  DOUGH: 1 recipe basic bun dough  FILLING: 1
4-ounce can of slice mushrooms 2 cups finely diced ham 2  stalks finely
diced celery 1/2 cup canned bamboo shoots, finely diced  2 stalks green
onions SAUCE MIXTURE: 2 tablespoons cornstarch 2  tablespoons sherry 2
tablespoons light soy sauce 1 tablespoon vinegar  1 tablespoon sesame
oil 1/4 cup chicken broth 1 teaspoon hoisin sauce  1 teaspoon oyster
sauce  Stir fry filling ingredients together for 2 minutes, then add
sauce  mixture.  Stir until thickened.  Chill well before wrapping.
CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)  DOUGH: 1/2 recipe of basic
bun dough.  FILLING: 6 pairs of Chinese pork sausage, cut into halves.
You should  have 24 3-inch sausages. [These are very good, sweet
sausages. I  can't think of anything to substitute for them. S.C.]
Divide dough into 24 balls.  Roll each ball into 2-inch rounds.  Place
sausage in middle and fold dough over, leaving ends open. Place  seam
side down on square piece of was paper. Let rise in warm place  for 1
hour or so.  Steam for 10 minutes.  Pork Sausage Buns can also be baked
at 350F  for 20 to 25 minutes.  Mix beaten egg whites with a little
water and  sugar and brush buns (to keep crust soft). Brush with melted
butter  when done.  From "Dim Sum" by Rhoda Yee, Taylor and Ng, San
Francisco, 1977.  Distributed by Random House.  Posted by Stephen
Ceideburg; January 31 1991.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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