Best Asian Pork Bundles Recipes

Asian Pork Bundles image

Provided by Karen Estep @karenestep

Number Of Ingredients 9

6 ounce(s) ground pork, cooked
1 1/2 teaspoon(s) soy sauce
1 1/2 teaspoon(s) sesame oil
1 teaspoon(s) ground ginger
1 3/4 cup(s) finely chopped chinese (napa) cabbage
1/3 cup(s) fresh garlic chives or chives (1 oz)
1/8 teaspoon(s) sea salt
1/8 teaspoon(s) black pepper
1 package(s) grands flaky layer biscuits

Steps:

Heat oven to 350 degrees. Line cookie sheet with parchment paper
Mix pork, soy sauce,sesame oil, ginger, sea salt, and pepper together. Add cabbage and chives. Mix until blended.
Separate dough into 8 biscuits, and separate each biscuit into 2 layers (making 16 rounds). Spoon 1 rounded tablespoon of pork mixture into center of each round. Stretch biscuit up around ball to cover completely. Pinch edges together on top to seal. Place seam side up 1" apart on cookie sheet.
Bake 16-22 minutes or until golden brown. Serve warm.

Easy Asian Pork Bundles image

Provided by @MakeItYours

Number Of Ingredients 7

6 oz ground pork
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon Watkins™ Ground Ginger
1 3/4 cups finely chopped Chinese (napa) cabbage
1/3 cup finely chopped fresh garlic chives or chives (1-oz package)
1 can Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)

Steps:

Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper.
In medium bowl, mix pork, soy sauce, oil, ginger, 1/8 teaspoon sea salt and 1/8 teaspoon pepper. Add cabbage and chives; mix until well blended.
Separate dough into 8 biscuits; separate each biscuit evenly into 2 layers, making 16 dough rounds. Spoon 1 rounded tablespoon pork mixture onto center of each biscuit round; stretch biscuit dough up around ball to cover completely. Pinch edges together on top to seal. Place seam side up 1 inch apart on cookie sheet.
Bake 16 to 22 minutes or until golden brown. Serve warm.
Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper.
In medium bowl, mix pork, soy sauce, oil, ginger, 1/8 teaspoon sea salt and 1/8 teaspoon pepper. Add cabbage and chives; mix until well blended.
Separate dough into 8 biscuits; separate each biscuit evenly into 2 layers, making 16 dough rounds. Spoon 1 rounded tablespoon pork mixture onto center of each biscuit round; stretch biscuit dough up around ball to cover completely. Pinch edges together on top to seal. Place seam side up 1 inch apart on cookie sheet.
Bake 16 to 22 minutes or until golden brown. Serve warm.