CABBAGE PORK BUNS
These are amazing! The flavor is so good and out of this world. Sometimes if I have leftover filling, I eat straight with a spoon or make lettuce wraps with it. Enjoy!
Provided by SaladMaster
Categories Yeast Breads
Time 1h15m
Yield 15 buns, 6 serving(s)
Number Of Ingredients 22
Steps:
- For buns: in a bowl stir together 1 1/2 cup flour and yeast. In a saucepan heat milk, butter, sugar, and salt until they are warmed, stir occasionally.
- Add milk mixture to flour and yeast when it's warm but not hot or it will kill the yeast! Add 1 egg, beat and scrape sides. Stir in as much flour as possible. Knead to make a smooth and elastic dough, about 3 minutes. Shape to a ball and place in a greased bowl. cover and rise in a warm place for 1 hour, till doubled.
- SAUCE: While the dough is rising prepare the sauce and filling. Stir all of the sauce ingredients together and set aside.
- FILLING:In a skillet, saute ginger and garlic in oil for 15 seconds on medium high. add cabbage, onion, carrot, bell pepper, and broccoli. Cook and stir until veggies are tender.
- Remove veggies from pan, add chopped pork and sauté until browned and done, 6-8 minutes. Add veggies back into pan with pork and stir together on medium heat.
- Add sauce to pork mixture and stir to coat. Stir in raisins then turn off heat.
- Punch down dough and shape to 15 balls, rest 10 minutes. Roll balls out flat to 4 inches in diameter. Brush with water and place 2T of filling on each round. bring up edges and pinch to seal tightly. Place buns on a greased cookie sheet. Lightly beat egg and add a teaspoon of water; brush over buns. Bake at 350°F, for 15-18 minutes to brown and golden.
Nutrition Facts : Calories 780.9, Fat 14.5, SaturatedFat 5.7, Cholesterol 118.9, Sodium 643.2, Carbohydrate 130.6, Fiber 6, Sugar 19.5, Protein 30.9
NIKUMAN / BUTAMAN / PORK BUN
This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet.
Provided by Ms. See
Categories Savory Pies
Time 1h
Yield 1 bun, 10 serving(s)
Number Of Ingredients 21
Steps:
- for the bun, mix all the powdered
- ingredients in a bowl and make a well in the centre
- pour the wet ingredients into the well and mix in thoroughly
- when they're combined, add the shortening and knead until smooth
- rest at room temperature for 30 mins
- mix the filling and divide into 10 balls
- divide the dough into 10 balls and roll them out round.
- wrap them around the fillings, pinch and twist at the top
- let rest for 15 mins
- steam for 15 mins: add a splash of white vinegar to the water to prevent discoloration
- (makes about 10 nikuman).
Nutrition Facts : Calories 145.3, Fat 5.2, SaturatedFat 1.7, Cholesterol 11.4, Sodium 111, Carbohydrate 19.6, Fiber 0.5, Sugar 5.7, Protein 4.6
CABBAGE AND EGG OVER RICE
Make and share this Cabbage and Egg over Rice recipe from Food.com.
Provided by Chef LL
Categories Healthy
Time 25m
Yield 64 serving(s)
Number Of Ingredients 7
Steps:
- cook rice in rice cooker (add 4 cups of water to 2 cups of rice) 20 minutes.
- chop cabbage and green onion.
- add cabbage to frying pan with a little butter or oil. saute cabbage with soy sauce until slightly brown and tender. add eggs and scramble. add seasonings and more soy sauce to taste. serve over rice.
Nutrition Facts : Calories 31, Fat 0.5, SaturatedFat 0.1, Cholesterol 19.8, Sodium 9, Carbohydrate 5.4, Fiber 0.4, Sugar 0.4, Protein 1.1
VIETNAMESE STEAMED BUNS (BANH BAO)
Make and share this Vietnamese Steamed Buns (banh Bao) recipe from Food.com.
Provided by Nolita_Food
Categories Breakfast
Time 1h30m
Yield 30-40 buns
Number Of Ingredients 10
Steps:
- Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
- Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
- Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
- Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.
STUFFED HAMBURGER - CABBAGE BUNS WONDERFUL!
Make and share this Stuffed Hamburger - Cabbage Buns Wonderful! recipe from Food.com.
Provided by WJKing
Categories Lunch/Snacks
Time 50m
Yield 8 sandwiches
Number Of Ingredients 19
Steps:
- Have thawed bread dough ready.
- Preheat oven to 350 degrees Fahrenheit.
- In a skillet, cook ground turkey or beef over medium heat, stirring occasionally, until browned (8 to 10 minutes). Drain fat if using beef.
- Stir in shredded cabbage, onions, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon minced garlic.
- Continue cooking, stirring occasionally, until cabbage is crisp-tender (5 to 6 minutes).
- Stir in cheddar cheese and ketchup.
- Divide each bread loaf into four equal pieces.
- On lightly floured surface, roll each piece into a 6 inch circle; place about 1/2 cup meat mixture into each circle.
- Carefully pinch the edges together to enclose the meat and form a bun.
- Place seam side down onto a greased cookie sheet or baking stone.
- In small bowl, stir together the egg and milk; brush each bun with the egg mixture.
- Sprinkle each bun with a pinch of coarse salt, cracked pepper, and/or poppy or sesame seeds.
- Bake for 25 to 30 minutes or until browned.
- Serve with toppings desired.
- (These can easily be shaped into buns and frozen. To reheat, wrap in foil and place on a cookie sheet. Bake at 350 degrees Fahrenheit for 55 to 60 minutes or until heated through.).
FIRECRACKER ORANGE CHICKEN BUNS
Lightly fried chicken is coated in a spicy orange sauce and sandwiched inside steamed bao buns, along with fresh herbs and Kewpie mayo.
Provided by Arlyn Osborne
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add the honey, soy sauce, orange juice and zest, sriracha, garlic powder, red pepper flakes, ginger powder, and salt to a bowl. Whisk well and set aside.
- Heat about 3 inches of oil in a Dutch oven to 375°F.
- Add cornstarch to a shallow bowl. Dredge chicken in the flour, shake off excess, and fry for 4-5 minutes. Drain on a rack on top of a baking sheet.
- Pour the sauce mixture into a large nonstick skillet over medium high heat. Let the mixture come to a simmer and let cook for 1 - 2 minutes, until thickened.
- Add the chicken to the sauce and toss to coat.
- To build the sandwiches, place parsley leaves in the buns, then top with 3 - 4 chicken pieces, sprinkle with sesame seeds and scallions. Top with a squeeze of Kewpie.
Nutrition Facts : Calories 269.1, Fat 1.3, SaturatedFat 0.3, Cholesterol 43.9, Sodium 500.1, Carbohydrate 46.1, Fiber 0.9, Sugar 25.4, Protein 18.5
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