Wednesday, November 12, 2008

Chines Bun Filling/Siopao Filling


My Wok Cuisine Book has 3 Chinese bun flilling recipes. You may try each recipe or choose one and try the rest next time. These are the Curried Chicken Filling, Pork Bun Filling and Sweet Sesame Seed Filling.
Curried Chicken Filling is an exotic-flavored filling of curry and chicken that perfectly fills the 14 buns yielded in the Basic Chinese Buns and the Easy Chinese Buns.
2 large boneless, skinless chicken breast halves (8 ounces total)
1 teaspoon cornstarch
1 teaspoon instant chicken bouillon granules
1 tablespoon cooking oil
6 green onions, sliced (3/4 cup)
1 medium carrot, shredded (1/2 cup)
2 tsps curry powder
1/4 cup raisins

*Rinse chicken and pat dry; finely chop. For sauce, combine cornstarch, bouillon granules, and 1/4 cup water. Set aside. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry onions and carrot 1-2 minutes or till tender. Remove. Add chicken to the wok. Stir-fry 2-3 minutes or till no pink remains. Add curry powder; stir-fry 1 minute. Push from the center. Stir sauce. Add to center of wok. Cook and stir till bubbly. Add vegetables and raisins. Stir all ingredients together. Cook and stir 1 minute more. Makes 1 1/2 cups filling.

Nutritional information per serving: 44 calories, 4 g protein, 4 g carbohydrate, 2 g fat (0 g saturated), 10 mg cholesterol, 76 mg sodium, 84 mg potassium.

Pork Bun Filling is a Chinese specialty. This combination of savory pork and vegetables makes a typical Chinese filling for Chinese buns.

6 dried mushrooms
1/4 cup water
2 tbsps oyster sauce
1 1/2 tsp cornstarch
1 tsp sugar
1 tsp soy sauce
1/4 tsp pepper
1 tbsp cooking oil
1 tsp grated gingerroot
2 green onions, sliced (1/4 cup)
8 ounces lean boneless pork, finely chopped
2 tbps chopped bamboo shoots

*Soak mushrooms for 30 minutes in enough warm water to cover. Rinse well; squeeze. Chop finely, discarding stems. Combine the 1/4 cup water, oyster sauce, cornstarch, sugar, soy sauce and pepper. Set aside. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry gingerroot and onions in hot oil for 15 seconds. Remove. Add pork to the wok. Stir-fry for 2-3 minutes or till no pink remains. Push from the center. Stir oyster sauce mixture. Add to center of wok. Cook and stir till thickened and bubbly. Add mushrooms, onion mixture and bamboo shoots. Stir all ingredients together. Cook and stir 1 minute more. Makes 1 1/2 cups filling.


Nutritional information per serving: 47 calories, 4 g protein, 3 g carbohydrate, 3 g fat (1 g saturated), 11 mg cholesterol, 155 mg sodium, 80 mg potassium.

Sweet Sesame Seed Filling is also a Chinese specialty. For a little variety, next time add 1/2 teaspoon ground cinnamon to the filling along with the lemon peel.

2/3 cup sesame seed, toasted
1/3 cup margarine or butter, softened
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon finely shredded lemon peel

*In a food processor bowl or blender container place sesame seed. Cover and process or blend to a fine powder. Beat margarine with an electric mixer for 30 seconds. Add sugar, brown sugar, and peel. Beat till combined. Add sesame seed powder. Beat till combined. Makes about 1 cup filling.

Nutritional information per serving: 102 calories, 2 g protein, 6 g carbohydrate, 8 g fat (1 g saturated), 0 mg cholesterol, 54 mg sodium, 39 mg potassium.

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