Mandarin Beef Buns
1 tb Oil
2 c Beef; or pork, cooked,
1/4 ts Red pepper; crushed
1 c Bok choy; chopped, or napa
-or green cabbage
2 tb Gingerroot; grated
1 ts Orange peel; shredded
1/3 cc Green onion; thinly bias
1/4 c Hoisin sauce
16 oz Hot-roll mix
1 Beaten egg
"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 3 1/2" 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
on Dec 7, 1997