FILLING
4 cup barbecued pork, dice fine
1/2 cup dehydrated onion flakes
SAUCE MIXTURE
2 tsp hoisin sauce
2 tsp sherry
4 tsp oyster sauce
2 tsp catsup
1 tsp sugar
1 1/2 tbsp cornstarch
1 1/2 cup chicken stock
A Recipe for
Cha Siu Bow (Steamed Barbecued Pork Buns)
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This Recipe for Cha Siu Bow (Steamed Barbecued Pork Buns) is one of thousands in the Recipes-to-go Meat Cookbook.
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If you enjoy this Cha Siu Bow (Steamed Barbecued Pork Buns) Recipe - you should enjoy the recipe collections you can find on the websites below:
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
This is a recipe for Cha Siu Bow (Steamed Barbecued Pork Buns) from the recipe cookbook of Recipes-to-go (Meat)
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
*Recipe is included in this collection. TO MAKE FILLING: 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 the diced
pork and onion flakes. Chill 3-4 hours.
WRAPPING: Divide filling into 24 portions. Divide dough into 24
balls. Slightly flatten each ball then roll out into 4-inch discs,
leaving the center of the disc twice as thick as the side. Place 1
portion of the filling in the center of the dough. Gather up the
sides around the filling and twist dough to seal.
Place on a 2 inch square piece of wax paper, twist side down. Put the
wrapped buns at least 2 inches apart on a cookie sheet and allow the
buns to rise in a draft-free place (the oven) for another hour.
STEAMING: Steam for 15 minutes. Turn heat off and let the steam
subside before lifting the cover. BAKING: Cha Siu Bow can also be
baked. Preheat oven at 350 degrees. Set buns 2 inches apart on cookie
sheet.
Brush with a mixture of 1 beaten egg white, 1 tsp.
water and 1/4 tsp. sugar. Bake for 20-25 minutes or until golden
brown. Brush with melted butter. DO AHEAD NOTES: Cook and freeze.
Reheat by steaming if steam-cooked originally. Steam frozen buns for
1/2 hour to reheat. If baked, thaw and wrap buns in foil or cover pan
with foil and reheat in slow oven for 1/2 hour.
COMMENTS: A good filling should have some pork fat mixed in with the
lean meat. Most importantly, Cha Siu Bow filling should be very
juicy. That's why Ms. Yee uses so much liquid in the sauce mixture.
By chilling the filling thoroughly, the sauce, which is very thick,
adheres to the filling much better. Ideally, when you make the
barbecued pork, you should try to save the pork drippings and use
them as part of the sauce mixture. Ms. Yee deliberately leaves the
center of the dough a bit thick because, if you roll it out to an
even thickness, the top of the bun will ended up being too thin in
comparison to the bottom due to of the way the dough is wrapped. In a
pinch, you may use frozen bread dough as a substitute. However,
frozen dough works best when baked. It does not steam well.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B.
Serves: 1
Cha Siu Bow (Steamed Barbecued Pork Buns) Recipe brought to you by Recipes To-Go