Bao Beef Buns
Bao Beef Buns
A Chinese staple made simple. Heat shredded pot roast, stir in spinach and hoisin sauce, wrap in bao bun and steam!
INGREDIENTS
- 12 ounces cooked beef pot roast
- 1 cup chopped, spinach, green onion or Swiss chard
- 1/2 cup hoisin sauce
- 10 bao buns
DIRECTIONS
- Chop or shred pot roast; place in large dish. Stir in spinach and hoisin sauce. Warm until sauce is thickened and beef is coated with sauce.
- Cut parchment paper to line basket of stove-top steamer, cutting hole in center as needed. Add water to steamer, making sure water level is below basket. Bring water to boil.
- Place bao on cutting board. Flatten each piece of dough into 3-inch square, extending corners.
- Press corners onto board with thumbs. Place about 1 tablespoon of beef mixture in center of bao. Bring opposite corners up and over filling, pinch together. Repeat.
- Turn buns over until ready to cook. Place buns into steam basket in batches, keeping at least 2 inches apart.
- Cover and steam 7 minutes or until reach temperature of 190F and the filling is 165F.
- Gently remove buns from basket with tongs; cool. Repeat until all buns are steamed, and serve!