HAWAIIAN STEAMED BEEF BUNS
If you've ever had Chinese bao, you'll find Hawaiian manapua familiar. Chinese workers brought them to the islands, where they became hugely popular. Traditionally, the puffy yeasted dough was filled with roast pork but Hawaiians use a huge variety of fillings now. We like ground beef sauteed quickly with soy sauce and hoisin.
Provided by Cooking Channel
Categories appetizer
Time 3h25m
Yield 8 buns
Number Of Ingredients 15
Steps:
- For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.
- Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes.
- Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour.
- For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate.
- Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely.
- To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes.
- Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.
MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
BEEF ON A BUN
My mom gave me this "Focus on Africa" cookbook for my birthday this year, and this is from that.
Provided by Jaime in Winnipeg
Categories Roast Beef
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine celery, onion, ketchup, bbq sauce, water, vinegar, worcestershire sauce, brown sugar, chili powder, pepper, and garlic powder and mix well.
- Pour into slow cooker.
- Add roast, cover and cook high for 6 - 7 hours.
- Remove roast and shred meat. Return meat to sauce and serve over buns with a slotted spoon.
QUICK BEEF BUNS
One of my husband's favorites! My sister gave me the recipe many years ago. Not gourmet by any stretch of the imagination but definately good food!
Provided by Lvs2Cook
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook beef, pepper & onion in skillet over med. heat until brown. Remove from heat and stir in bread crumbs, barbecue sauce and salt. Set aside.
- Preheat oven to 375º. Separate crescent roll dough in 4 rectangles on lightly floured board. Roll dough in 8x4 rectangle-cut crosswise in half. Place 2 tbsp of meat mixture on each half. Top with some mozzarella. Pull corners of dough toward the center and twist. Pinch to seal. Place buns on greased cookie sheet. Repeat with rest. Makes 8 buns.
- In small cup, beat egg yolk and 1 tsp water with fork until blended. Brush top of buns.
- Bake 10-15 minutes or until golden.
BARBECUED ROAST BEEF ON A BUN
I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.
Provided by Chef John
Time 16h40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
- Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
- Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
- Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
- Cover and refrigerate for 4 to 12 hours.
- Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
- Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
- Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
- Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 32.3 g, Cholesterol 57.1 mg, Fat 9 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 1052.6 mg, Sugar 6 g
BARBECUED BEEF ON BUNS
My mother-in-law gave this recipe to me, and my family loves it. I like to serve it at buffet meals when company comes over.
Provided by Taste of Home
Categories Lunch
Time 3h55m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.
Nutrition Facts :
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