Steamed Barbecued Pork Buns (cha Siu Bow)

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Appetizers, Chinese	1	Servings

INGREDIENTS

		STEAMED BARBECUED PORK BUNS
		Cha Siu Bow
4	c	Finely diced Chinese
		barbecued pork
1/2	c	Dehydrated onion flakes
2	t	Hoisin sauce
2	t	Dry sherry
4	t	Oyster sauce
2	t	Catsup
1	t	Sugar
1 1/2	T	Cornstarch
1 1/2	c	Chicken stock

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 295 Calories From Fat: 51 Total Fat: 5.7g Cholesterol: 11.1mg Sodium: 1555.3mg Potassium: 1389.4mg Carbohydrates: 46.5g Fiber: 5.7g Sugar: 15.1g Protein: 13.7g