Mandarin Beef Buns
Yield: 24 Servings
Categories: Appetizers, Asian, Beef and ve
1 tb Oil 2 c Beef; or pork, cooked, -shredded 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 -sliced 1/4 c Hoisin sauce 16 oz Hot-roll mix 1 Beaten egg Sesame seeds "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.