| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
China |
1 |
Servings |
INGREDIENTS
|
|
-Yield: 2 doz. 1 recipe steamed-bun dough* |
| 3/4 |
lb |
Ground beef;lean |
| 1 |
c |
Bamboo shoots;dice coarsely |
| 2 |
|
Green onion stalks |
| 1 |
tb |
Curry powder; -=OR=- Curry powder |
| 1 |
ts |
Salt |
| 1 |
tb |
Oyster sauce |
| 2 |
tb |
Catsup |
| 1 |
tb |
Oil |
INSTRUCTIONS
DOUGH
FILLING
*Recipe is included in this collection. TO MAKE FILLING: Brown ground beef
in 1 Tbsp. oil with bamboo shoots until done. Add all seasonings, then
green onions. Mix well and chill completely before wrapping.
WRAPPING: Follow direction for steamed barbecued pork buns. BAKING:
Preheat oven at 350 degrees. Brush buns with a mixture of beaten egg white,
1 tsp. water and 1/4 tsp. sugar. Bake 20-25 minutes or until buns are
golden brown. Remove from oven. Brush top with butter.
DO AHEAD NOTES: Bake ahead and freeze. To reheat, thaw out at room
temperature. Wrap in foil and place in warm oven for 1 hour, or slightly
higher temperature for a shorter time. COMMENTS: This and other buns are
great for picnic or lunch baskets. It turns brown bagging into a gourmet's
delight. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen
Adler FNGP13B.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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