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1
tablespoon cooking oil
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2
cups shredded cooked beef or pork
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1/4
teaspoon crushed red pepper
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1
cup chopped bok choy, napa cabbage, or green cabbage
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2
tablespoons grated ginger root
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1
teaspoon finely shredded orange peel
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1/3
cup thinly bias-sliced green onions
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1/4
cup hoisin sauce
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1
16 ounce package hot roll mix
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1
beaten egg
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Sesame seed
1. For 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.
2. Meanwhile, 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 3-1/2-inch circle.
3. For 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.
4. Arrange 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 degree F oven about 15 minutes or until golden. Makes 24 servings.
- 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 degree F oven about 40 minutes or until heated through. Makes 24 buns.
- Calories 126,
- Protein (gm) 7,
- Carbohydrate (gm) 16,
- Fat, total (gm) 4,
- Cholesterol (mg) 28,
- Saturated fat (gm) 1,
- Vitamin A (RE) 31,
- Vitamin C (mg) 3,
- Sodium (mg) 188,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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