Mandarin beef buns

24 Servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
2 cups Beef; or pork, cooked, shredded
¼ teaspoon Red pepper; crushed
1 cup Bok choy; chopped, or napa or green cabbage
2 tablespoons Gingerroot; grated
1 teaspoon Orange peel; shredded
⅓ cc Green onion; thinly bias sliced
¼ cup Hoisin sauce
16 ounces Hot-roll mix
1 Beaten egg
Sesame seeds

Directions

"Asian dim-sum appetizers were the inspiration for these spicy meat-filled sesame buns. Serve them straight from the oven with purchased hoisin sauce.

"This recipe makes great pork buns too." Filling: Heat oil over medium heat. Add beef and red pepper; cook 3 minutes. Add bok choy, gingerroot and orange peel; cook 2-3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool. Buns: Prepare hot roll mix.

Divide dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3½" circle. For each bun place 1 tablespoon filling in center of a circle. Moisten edges of dough with water and bring up around filling pinching edges together to seal.

Arrange filled buns seam sides down on 2 lightly greased baking sheets.

Cover and let rise in a warm place 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake at 375F 15 minutes or until golden. Makes 24 buns. Make-ahead directions: Prepare and cook buns as directed. Cool 30 minutes. Wrap in heavy foil and freeze for up to 1 month. To reheat leave frozen buns in foil wrap. Bake at 325F 40 minutes or until heated through.

Better Homes and Gardens, "Good things in small packages", January 1998.

Recipe by: Better Homes and Gardens, January 1998, Page 128.

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997

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