Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | **** NO E ***** Karen Adler FNGP13B. Yield: 2 doz. 1 recipe steamed-bun dough* |
¾ pounds | Ground beef; lean |
1 cup | Bamboo shoots; dice coarsely |
2 \N | Green onion stalks |
1 tablespoon | Curry powder; -=OR=- Curry powder |
1 teaspoon | Salt |
1 tablespoon | Oyster sauce |
2 tablespoons | Catsup |
1 tablespoon | Oil |
DOUGH
FILLING
*Recipe is included in this collection. TO MAKE FILLING: Brown ground beef in 1 Tbsp. oil with bamboo shoots until done. Add all seasonings, then green onions. Mix well and chill completely before wrapping. WRAPPING: Follow direction for steamed barbecued pork buns. BAKING: Preheat oven at 350 degrees. Brush buns with a mixture of beaten egg white, 1 tsp. water and ¼ tsp. sugar. Bake 20-25 minutes or until buns are golden brown. Remove from oven. Brush top with butter. DO AHEAD NOTES: Bake ahead and freeze. To reheat, thaw out at room temperature. Wrap in foil and place in warm oven for 1 hour, or slightly higher temperature for a shorter time. COMMENTS: This and other buns are great for picnic or lunch baskets. It turns brown bagging into a gourmet's delight. Source: "Dim Sum" by Rhoda Fong Yee.
Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>