Bite into these delicious Bao Beef Buns as an app, afternoon snack or main dish. Mix beef with hoisin sauce and steam it to perfection to create your own take on a classic Chinese dumpling..
Chairman’s Reserve® Meats cooked pot roast (about 12 ounces)
1 cup chopped spinach or green onions
½ cup hoisin sauce
3 cans (10 biscuits each) refrigerated buttermilk biscuits
2 tablespoons oil or butter
- Chop or shred pot roast; place in large microwave-safe dish. Cover, vent and microwave until heated through, stirring occasionally. Set aside.
- Heat oil or butter in a pan on stove over medium-high heat. Add spinach and green onion. Cook, stirring occasionally until wilted. Add hoisin sauce and stir together. Remove from heat and place in small bowl to the side.
- Cut parchment paper to line basket of stovetop steamer, cutting hole in center as needed. Add water to steamer, making sure water level is below basket. Bring water to a boil.
- Meanwhile, place biscuit dough pieces 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 and spinach mixture in center of dough square. Bring two opposite corners up and over filling and pinch together; bring remaining two corners up and over filling, pinching all seams and corners together to form square bun. Repeat with remaining dough and filling. Turn buns over until ready to cook. Place buns into steam basket in batches, keeping at least 1 inch apart. Cover and steam 8 minutes or until dough reaches temperature of 190°F and the filling is 165°F. Gently remove buns from basket with long handled tongs; cool. Repeat until all buns are steamed. Serve bao buns with sauce as desired.
Pro Tip: Keep edges of dough free of sauce for best sealing.