Hom Bao Filling Recipes

Steps:

• Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
• Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
• Prepare dough for Chinese Steamed Buns (see footnote).
• Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Steps:

• Heat oil in a wok over medium heat and fry garlic for 1 minute.
• Add hoisin sauce, oyster sauce, soy sauce and sesame oil.
• cook stirring for 2 minutes.
• Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes.
• Remove from heat and stir in pork and scallions.
• Transfer to a bowl and allow to cool completely.

Steps:

• Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
• Add 1/4 cup sugar to the boiling water, dissolve.
• Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
• Process or crush to desired fineness - it can be anything from a gritty paste to a smooth filling.
• Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
• NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 - 10 minutes of start-stop processing without any extras.

Steps:

• Melt butter.
• Add sugar and allow to brown.
• Gradually add water.
• Beat egg yolks.
• Add a small of measured milk and flour.
• Stir until smooth.
• Add rest of milk and salt. Mix.
• Pour this slowly into the sugar mix and cook until thick.
• Cool.

Steps:

• Bring water to a boil in a saucepan, dissolve in sugar and shortening.
• Bring beans and bean liquid to a boil in a saucepan or large skillet.
• Add water-shortening-sugar mixture.
• Boil vigorously and mash for 15 minutes or until a paste begins to come together.
• Dissolve cornstarch in a little water and stir in to aid the formation of the paste.
• Refrigerate before use to improve consistency. For coarser paste, leave some beans whole. Use more shortening, less water, and/or a food processor for a smoother texture.

Steps:

• Heat oil in a wok over high heat.
• Add onions, garlic, and a splash of the sesame oil and soy sauce.
• Stir fry for 1 - 3 minutes to bring out flavor.
• Add tofu and stir fry until golden. If cubes are too large, break them during frying.
• Add mushrooms and another splash of sesame oil and soy sauce. Stir fry for 3 - 5 minutes.
• Add remaining sesame oil, soy sauce, and the vinegar.
• Add the spinach immediately.
• Stir fry until spinach is well wilted, 4 - 10 minutes.