mandarin beef buns
(1 rating)
I've done a few variations since first making these.... cheeseburger, BBQ chicken, pizza, ham & cheese, taco and I even did a spaghetti one. (Ever since I was a kid, I've taken bread, piled my spaghetti on it & folded it in half to make a sandwich!) MAKE-AHEAD TIP: Prepare and cook buns as directed. Cool for 30 minutes; wrap in heavy foil and freeze for up to 1 month. To reheat, leave the frozen buns in foil wrap. Bake in 325°F. oven about 40 minutes or until heated through.
(1 rating)
yield
serving(s)
prep time
55 Min
cook time
15 Min
Ingredients For mandarin beef buns
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1 Tbspcooking oil
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2 cshredded cooked beef or pork
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1/4 tspcrushed red pepper
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2 Tbspgrated ginger root
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1 cchopped bok choy, napa, or green cabbage
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1 tspfinely shredded orange peel
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1/3 cthinly bias-sliced green onions
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1/4 choisin sauce
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1 pkg(16 oz) hot roll mix
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1 lgegg, beaten
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sesame seed
How To Make mandarin beef buns
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1For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, ginger root, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.
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2Meanwhile, prepare the hot roll mix according to package directions. Divide the dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3 ½ inch circle.
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3For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.
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4Arrange the filled buns, seam sides down, on 2 lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake in a 375°F. oven about 15 minutes or until golden.
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