Steamed Barbecued Pork Buns (cha Siu Bow)
| 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)
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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