Mandarin Beef Buns

Serve these Asian favorites as appetizers or as an accompaniment to a meal.

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4.0 by 7 people

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  • Makes: 24 buns
  • Prep: 35 mins
  • Rise: 20 mins
  • Bake: 15 mins 325°F

Mandarin Beef Buns

Directions

  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.

From the Test Kitchen

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.

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Nutrition Facts (Mandarin Beef Buns)

  • Per serving:
  • 126 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 28 mg chol.,
  • 188 mg sodium,
  • 16 g carb.,
  • 0 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

7 Ratings
1016 Days Ago
I clipped the recipes in "A World of Flavors" from the March 1994 issue and have lost all except page 142. My favorite appetizer recipe is on a different page of that article.

I'd be so grateful if you could send it.

Vicki Martin

vmrtn@yahoo.com

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