MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Steamed Buns
  Categories: Chinese, Appetizers, Ceideburg 2
       Yield: 1 servings
            (Nn Heung Gai Bow)
   1 1/2    To 2 cups diced chicken
 MMMMM-----------------------MEAT MARINADE----------------------------
       1 ts Cornstarch
     1/2 ts Light soy sauce
     1/2 ts Dark soy sauce
     1/2 ts Sherry
     1/2 ts 5 spice powder
     1/2 ts Bean sauce
     1/4 c  Almond slivers
     1/4 c  Chopped celery
     1/4 c  Chopped onion
     1/2 c  Bamboo shoots
       1    Stalks green onions, chopped
 MMMMM-----------------------SAUCE MIXTURE----------------------------
     2/3 c  Chicken broth
       1 tb Cornstarch
       1 tb Oyster sauce
       1 ts Sesame oil
       1 ts Sugar
     1/2 ts Salt
   Mix chicken with meat marinade for 1/2 hour or longer.  Stir fry in 1
   tablespoon until almost done.  Add vegetables and continue to stir
   until chicken is done.  Add sauce mixture, stir until thickened, mix
   well and chill
   Stuff buns and cook as above.
   BAKED HAM BUNS (For Tuey Bow)
   Yield: 2 dozen
   DOUGH: 1 recipe basic bun dough
   FILLING: 1 4-ounce can of slice mushrooms 2 cups finely diced ham 2
   stalks finely diced celery 1/2 cup canned bamboo shoots, finely diced
   2 stalks green onions SAUCE MIXTURE: 2 tablespoons cornstarch 2
   tablespoons sherry 2 tablespoons light soy sauce 1 tablespoon vinegar
   1 tablespoon sesame oil 1/4 cup chicken broth 1 teaspoon hoisin sauce
   1 teaspoon oyster sauce
   Stir fry filling ingredients together for 2 minutes, then add sauce
   mixture.  Stir until thickened.  Chill well before wrapping.
   DOUGH: 1/2 recipe of basic bun dough.
   FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should
   have 24 3-inch sausages. [These are very good, sweet sausages. I
   can't think of anything to substitute for them.  S.C.]
   Divide dough into 24 balls.  Roll each ball into 2-inch rounds.
   Place sausage in middle and fold dough over, leaving ends open.
   Place seam side down on square piece of was paper.  Let rise in warm
   place for 1 hour or so.
   Steam for 10 minutes.  Pork Sausage Buns can also be baked at 350F
   for 20 to 25 minutes.  Mix beaten egg whites with a little water and
   sugar and brush buns (to keep crust soft).  Brush with melted butter
   when done.
   From “Dim Sum” by Rhoda Yee, Taylor and Ng, San Francisco, 1977.
   Distributed by Random House.
   Posted by Stephen Ceideburg; January 31 1991.