| 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, Green onion stalks =OR=- |
| 2 |
T |
Curry powder |
| 1 |
t |
Salt |
| 1 |
T |
Oyster sauce |
| 2 |
T |
Catsup |
| 1 |
T |
Oil |
INSTRUCTIONS
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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