Side Pannel
Steamed Barbecued Pork Buns (Cha Siu Bow)
Steamed Barbecued Pork Buns (Cha Siu Bow)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Chinese
Ingredients List
- STEAMED BARBECUED PORK BUNS
- (Cha Siu Bow)
Directions
FILLING
4 c Finely diced Chinese
-barbecued pork
1/2 c Dehydrated onion flakes
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.
4 c Finely diced Chinese
-barbecued pork
1/2 c Dehydrated onion flakes
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.
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