hi there - i was at the pike place market in seattel recently and tried
(what i believe is) a chinese pastry filled with a beef mixture. do you
happen to have a recipe for these sweet little rolls? thanks so much!

sara

On Sat, 31 Jan 2004 13:18:57 -0800, "Sara" >
wrote:

>hi there - i was at the pike place market in seattel recently and tried
>(what i believe is) a chinese pastry filled with a beef mixture. do you
>happen to have a recipe for these sweet little rolls? thanks so much!
>
>sara
>
Ingredients
1/3 cup warm water
1/2 tsp sugar
1 package dry yeast
2 1/2 cup flour
2 1/2 cup cake flour
4 tbsp sugar
1/2 tsp salt
2 tbsp shortening
1 1/4 cup low fat milk
16 pieces white paper 2 inches square

FILLING

6 oz chinese bbc pork, diced
1 tbsp oil
2 tsp water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp thin soy sauce
1 tsp oyster sauce
1 tsp hoisin sauce
2 tsp cornstarch
4 tsp cold water (for thickening)
Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz.
measuring cup. Let stand until it rises to the 8 oz. level (about 20
minutes).

Sift flour, cake flour, sugar and salt into a large mixing bowl.

Add shortening, yeast mixture and mil,.

Knead mixture 5 minutes to form a dough. Cover with a damp cloth and
set dough in a warm place. Allow the dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and
hoisin sauce. Bring it to a boil.

Prepare thickening by mixing the cornstarch and 4 tablespoons cold
water. Stir into the mixture and cook for 1 minute. Let cool before
using.

After 3 hours, when the dough has risen, shape into rolls about 2
inches in diameter. Cut each roll into
1-1/2 inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon filling in the center, close ans twist dough to form
a bun. Put the bun on a 2 inch square of white paper. (This prevents
the bun from becoming soggy while steaming.) Place 8 buns in a pie
pan and allow them to set and rest for 15 minutes in a warm place.

I don't think you will try this at home

what you're discribing is called a chinese dumpling
they are great
On Sat, 31 Jan 2004 13:18:57 -0800, "Sara" >
wrote:

>hi there - i was at the pike place market in seattel recently and tried
>(what i believe is) a chinese pastry filled with a beef mixture. do you
>happen to have a recipe for these sweet little rolls? thanks so much!
>
>sara
>

hom bow
Hom Bow is a Chinese version of a roll filled with seasoned morsels of
meat. "

Ingredients:


3/4 pound hot sausage

1/2 pound ground beef

2 green onions, finely chopped

1/2 small can water chestnuts, chopped

1 clove garlic, minced

2 teaspoons sugar

1 tablespoon soy sauce

Frozen roll dough for 36

Butter


Thickening:


Ingredients:


1 tablespoon sugar

1 1/2 teaspoons cornstarch

1 teaspoons soy sauce

1 tablespoon mirin*

1 tablespoon water


Filling:

Method:
Brown hot sausage and ground beef in skillet. Drain excess oil. Add
green onions and chopped water chestnuts. Season with sugar and soy
sauce. Combine thickening ingredients together in a small bowl and add
to meat mixture. Cook over medium heat until mixture is cooked
through. Cool meat mixture in refrigerator before filling rolls.

Thaw frozen roll dough on cookie sheet. Cut in half and fill thawed
dough with the cooled meat mixture. Pinch dough together and place
seam on bottom. Brush rolls with butter. Let filled rolls rise to
double in size.

Bake at 350 for 20 minutes. Remove from oven and brush with butter.
Makes 36 rolls or 72 half size rolls, if dough is cut in half for
appetizers.

Hom Bow make perfect sandwiches for a picnic lunch. They can be served
as appetizers. Complete a meal of hom bows with a salad and fruit for
dessert.

Make this recepi larger and you can cook in a crock pot and make large
wrapped dumpling f
this is versitile recipe I included other useful similar uses for it
Golden Fried Dumplings and Won Ton Soup
From Lisa Chen

Filling:
1 lb Ground Pork
2 cups Chopped Chinese cabbage
2 cups Chopped celery or green chives
( I use both)
2-3 Chopped black mushrooms
1 Tbsp Minced ginger
2 Tbsp Cornstarch
1/2 tsp Salt
1/2 tsp Black pepper
2 Tbsp Soy Sauce
3 Tbsp Sesame oil
1 Tbsp Rice wine
1-2 Tbsp Red wine vinegar
add rice any kind you desire partially cooked if you make a dumpling
that you cook in a crock pot
for somthing different

1: Mix ingredients thoroughly in a bowl.

you might like these if you like the hombow

Golden Fried Dumplings:
Filling (above recepe)
Dumpling wrapper
1 Tbsp Olive oil
1 cup Red wine vinegar water (1 cup water, 1-2 Tbsp red wine vinegar)

1: Place 1 Tbsp filling in the center of each dumpling wrapper, fold
in half and seal the edges tightly using water.

2: Heat 1 Tbsp oil in a skillet; lay 15-20 sealed dumplings in the
pan. Turn heat to low and fry 1-2 minutes until the bottom is golden
brown. Add 1/2 cup of red wine vinegar water and cover. Cook
approximately 4 minutes until most of the water is evaporated.

3: Invert dumplings, fried side up onto serving plate.

4: Repeat steps 1-3 until all dumplings are fried.



Won Ton Soup:
10 cups Stock (5 chicken bouillon cubes and 1/2 tsp salt)
1-2 Stalks Minced scallion or 1 cup cilantro
1 Tbsp Sesame oil
3/4 Cup Cold water
Won Ton Wrappers
2 Beaten eggs

1: Place 1 tsp filling in the wrapper. Fold diagonally (so that is
resembles a triangle) and seal the tips together using water.

2: Drop wontons, one by one, into a deep pot of boiling stock. Cover
and cook over high heat until boiling again. Add 1/2 cup cold water
and let boil once more. Pour beaten eggs slowly into the pot, stirring
constantly. Turn off the heat.

3: Add scallions or cilantro and sesame oil in the pot.


Other Recipes:
*The filling for Fried Won Ton, Shau Mai, and Buns is the same as for
Won Ton Soup and Golden Fried Dumplings.*

Won Ton – Deep Fried:
Heat 3 cups of oil to 375 degrees. Deep fry wontons until golden
brown. Remove and drain on paper towels. Serve immediately.

Shau Mai – Steamed:
Place a small amount of filling in the center of wonton skin. Seal
edges of wonton skin with index finger and thumb. Place finished shau
mai in the steamer about ½ inch apart. Steam for 5 minutes over medium
heat. Remove promptly and serve.

Buns – Steamed:
Place Pillsbury biscuit dough pieces, flattened with palm, into a
circle. Place filling in the center of dough circle. Gather outside
edges together. Place folded buns on a piece of paper and arrange in a
steamer ½ inch apart. Steam for 8 minutes.





return to Recipes

On Sat, 31 Jan 2004 13:18:57 -0800, "Sara" >
wrote:

>hi there - i was at the pike place market in seattel recently and tried
>(what i believe is) a chinese pastry filled with a beef mixture. do you
>happen to have a recipe for these sweet little rolls? thanks so much!
>
>sara
>