| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Asian |
Better home, Appetizers, Asian, Beef and ve |
24 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
"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
<Baldassari@compuserve.com> on Dec 7, 1997
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