Recipe - Mandarin Beef Buns

1 tablespoon Oil
2 cup Beef; or pork, cooked,
shredded
One fourth teaspoon Red pepper; crushed
1 cup Bok choy; chopped, or napa
or green cabbage
2 tablespoon Gingerroot; grated
1 teaspoon Orange peel; shredded
1/3 cc Green onion; thinly bias
cut or sliced up
One fourth cup Hoisin sauce
16 ounce Hotroll mix
1 Beaten egg
Sesame seeds

"Asian dimsum appetizers were the inspiration for these spicy meatfilled
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 23 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. Makeahead 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 recipeludigest Volume 01 Number 347 by Peg Baldassari
Baldassari@compuserve.com on Dec 7, 1997