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.
