Cabbage And Pork Filled Baked Buns Recipe

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Cabbage And Pork Filled Baked Buns
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Ingredients:

Directions:

  1. Buns:
  2. In a large bowl stir together 1 1/2 cups flour, and yeast. In a small saucepan heat milk, sugar, butter, and salt just until warm (120F to 130F). Add to flour mixture. Add 1 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  3. On a lightly floured surface knead in enough of the remaining flour to make a moderatly soft dough that is smooth and elastic (knead 3-5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled (about 1 hour). Meanwhile, prepare Pork and Cabbage Filling. Set filling aside to cool (see pork recipe below).
  4. Punch down dough. Turn dough out onto a lightly flourced surface. Shape dough into 15 balls. Cover and let rest for 10 minutes.
  5. Line an extra-large baking sheet with foil; grease foil. Roll or pat each ball of dough into a 4-inch circle. Brush edges with water. Place 2 tbs filling into center of each dough circle. Bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns, seam side down, on prepared baking sheet. In a small bowl combine the remaining egg and the water. Brush egg wash evenly over buns. If desired, sprinkle with sesame seeds. Bake in a 350 degree oven for 15-18 minutes or until golden brown. Transfer buns to a wire rack to cool slightly. Serve warm.
  6. Pork and Cabbage Filling:
  7. In a small bowl stil together 2 tbs soy sauce, 1 tsp cornstarch. 1 tsp sugar, 1/2 tsp toasted sesame oil, and 1/4 tsp ground black pepper; set aside.
  8. In a large skillet cook and stir 1 tsp grated ginger, 1 clove garlic, minced, in 1 tbs hot butter for 15 seconds. Add 3 cups finely bok choy or Chinese cabbage, 1 cup shiitake mushrooms, 3/4 carrots, 1/2 cup green onions.
  9. Cook and stir for 2 minutes. Remove from skillet. Add 1 tbs butter to skillet. Add 8 oz chopped lean pork to skillet. Cook and stir about 2 minutes or until pork is no longer pink. Return vegetable mixture to skillet. Add soy sauce mixture. Cook and stir for 2 minutes. Remove from heat; set aside to cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.94 Kcal (1494 kJ)
Calories from fat 40.08 Kcal
% Daily Value*
Total Fat 4.45g 7%
Cholesterol 37.15mg 12%
Sodium 274.16mg 11%
Potassium 199.29mg 4%
Total Carbs 64.44g 21%
Sugars 3.43g 14%
Dietary Fiber 3.2g 13%
Protein 13.19g 26%
Vitamin C 21.1mg 35%
Vitamin A 2.5mg 82%
Iron 55.1mg 306%
Calcium 96.4mg 10%
Amount Per 100 g
Calories 198.07 Kcal (829 kJ)
Calories from fat 22.24 Kcal
% Daily Value*
Total Fat 2.47g 7%
Cholesterol 20.61mg 12%
Sodium 152.13mg 11%
Potassium 110.59mg 4%
Total Carbs 35.76g 21%
Sugars 1.9g 14%
Dietary Fiber 1.77g 13%
Protein 7.32g 26%
Vitamin C 11.7mg 35%
Vitamin A 1.4mg 82%
Iron 30.6mg 306%
Calcium 53.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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