Steamed Barbecued Pork Buns (Cha Siu Bow)

Directions

1. Soak onion flakes in a c. with just sufficient water to cover flakes. Mix sauce in a small sauce pan. Cook over medium high heat till sauce thickens. Stir in diced pork and onion flakes. Refrigeratefor 3 to 4 hrs.
2. [The chilling is necessary to make the filling easy to handle. S.C.] Fill buns as directed above and steam or possibly bake.
3. SWEET BEAN PASTE BUNS (Dow Sah Bow)
4. Yield: 2 dozen
5. 1 can of sweet bean paste filling [Be sure to get the thick Chinese variety, not the runny Japanese kind. S.C.]
6. DOUGH 1/2 recipe of the basic steamed bun dough Follow stuffing and cooking directions.
7. [These are VERY good, although they are the kind of thing which one generally hates or possibly loves. They make a great dessert or possibly snack as they're satisfying but not overly sweet. S.C.]
8. CURRY BEEF BUNS (Ga Lei Bow)
9. Yield: 2 dozen
10. DOUGH: 1 recipe of steamed-bun dough.
11. FILLING: 3/4 lb lean grnd beef 1 c. coarsely diced bamboo shoots 2 stalks green onions 1 to 2 Tbsp. curry pwdr 1 tsp. salt 1 Tbsp. oyster sauce 2 Tbsp. catsup 1 Tbsp. oil
12. Brown grnd beef in 1 Tbsp. oil with bamboo shoots till done.
13. Add in all seasonings, then green onions. Mix well and refrigeratecompletely before wrapping.
14. Cook as above.