Mandarin Beef Buns

Amarante

Mon, May 09 2022, 4:35 pm

These were a lot of fun. I didn't have hot roll mix so I thought challah dough would work since it is similar to the kind of dough that is used to stuff Peking Duck as it has the same kind of sweet fluffiness and also is sturdy enough to hold up to filling.

Fun addition to a Chinese meal as an appetizer - the Chinese Dim Sum parlors have Bao which are stuffed buns which are either baked or steamed. The baked version would have a bit of egg with honey washed across the top. Oddly I think my grandmother would sometimes brush some honey over her challah but maybe I am just imagining that.

Mandarin Beef Buns

Excerpt From: Better Homes. “Better Homes and Gardens 13x9 The Pan That Can: 150 Fabulous Recipes

prep 35 minutes rise 20 minutes bake 15 minutes at 375°F

  1 Tbsp. vegetable oil
  2 cups shredded cooked beef
¼ tsp. crushed red pepper
  1 cup chopped bok choy, napa cabbage, or green cabbage
  2 Tbsp. grated fresh ginger
  1 tsp. orange zest
⅓ cup thinly bias-sliced green onions
¼ cup hoisin sauce
  1 16-oz. pkg. hot roll mix - I used challah dough
  1 egg, lightly beaten
Sesame seeds

1. For filling, in a large skillet heat oil over medium heat. Add meat and crushed red pepper; cook 3 minutes. Add bok choy, ginger, and orange zest; cook 2 to 3 minutes or until bok choy is wilted. Stir in green onions and hoisin sauce. Let cool.

2. Prepare the hot roll mix according to package directions. Divide dough into 24 portions. Roll each portion into a ball. On a lightly floured surface, roll or pat each ball into a 3½-inch circle.

3. For each bun, place about 1 Tbsp. of the filling in center of each circle. Moisten edges of dough with water and bring up around filling, pinching edges together to seal.

4. Arrange the filled buns, seam sides down, in two lightly greased 13×9-inch baking pans. Cover and let rise in a warm place 20 minutes.

5. Preheat oven to 375°F. Brush buns with egg; sprinkle with sesame seeds. Bake 15 minutes or until golden.

per 2 buns 201 cal., 5 g fat (1 g sat. fat), 31 mg chol., 379 mg sodium, 29 g carb., 1 g fiber, 4 g sugars, 11 g pro.

MAKE AHEAD

Prepare and bake buns as directed. Cool 30 minutes. Wrap buns in heavy foil and freeze up to 1 month. To reheat, leave the frozen buns in foil. Bake in a 325°F oven 40 minutes or until heated through.