| 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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