Mandarin Beef Buns

• 1 tablespoon cooking oil
• 2 cups shredded cooked beef or pork
• 1/4 teaspoon crushed red pepper
• 1 cup chopped bok choy napa cabbage, or green cabbage
• 2 tablespoons grated ginger root
• 1 teaspoon finely shredded orange peel
• 1/3 cup thinly bias-sliced green onions
• 1/4 cup hoisin sauce
• 1 16-ounce package hot roll mix
• 1 beaten egg
• 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.

Total Fat (g) 4

Saturated Fat (g) 1

Cholesterol (mg) 28

Sodium (mg) 188

Carbohydrate (g) 16

Fiber (g) 0

Protein (g) 7

Vitamin A (DV%) 3

Vitamin C (DV%) 5

Calcium (DV%) 0

Iron (DV%) 6

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