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Bao Beef Buns

A Chinese staple made simple. Heat shredded Pot Roast, stir in spinach and hoisin sauce, wrap in store-bought biscuit dough and steam through on your stovetop.

Bao Beef Buns

Cook Time: 30 Minutes

Servings: 30

Ingredients: 4

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Ingredients

Preparation

Beef and Sauce:

  1. Step 1

    Chop or shred pot roast; place in large microwave-safe dish.  Cover, vent and microwave until heated through, stirring occasionally.  Stir in spinach and hoisin sauce.  Microwave until sauce is thickened and beef is coated with sauce.  Set aside.

Dumplings:

  1. Step 1

    Cut parchment paper to line basket of stove-top steamer, cutting hole in center as needed.  Add water to steamer, making sure water level is below basket.  Bring water to a boil.

    Cooking Tip: If stovetop steamer is not available, use a folding steamer basket in a large saucepan.


    If parchment is not available, use lettuce leaves instead.

  2. Step 2

    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 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 2 inches apart. Cover and steam 7 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.

    Cooking Tip: Keep edges of dough free of sauce for best sealing.

Nutrition Information

180 Calories

0 %*

3g SAT FAT

0 %DV**

6g PROTEIN

0 %DV

1.5 mg IRON

0 %DV

0.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 180 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 1 g Monounsaturated Fat;) 13 mg Cholesterol; 573 mg Sodium; 22 g Total Carbohydrate; 0.9 g Dietary Fiber; 6 g Protein; 1.5 mg Iron; 0.5 mg NE Niacin; 0.1 mg Vitamin B6; 0.2 mcg Vitamin B12; 0.8 mg Zinc; 3.1 mcg Selenium; 12.8 mg Choline.

This recipe is a good source of Protein.

The Essential Ingredients

  • Chuck Roast: Also known as the center cut chuck roast, this affordable cut becomes juicy and tender and is ideal for low-and-slow cooking methods like braising or roasting.
  • Hoisin Sauce: A thick condiment used in savory Chinese and other Asian cuisines. It’s made of fermented soy beans, garlic, sugar, and spices and has a sweet, tangy and slightly salty flavor. Can be used as a glaze for meats, a dipping sauce, or in stir-fry.
  • Baby Spinach: Picked just at the point of ripeness, baby spinach has small tender leaves with a slightly sweet flavor. Commonly used in salads, smoothies, and sauteing.
  • Refrigerated Biscuits: Pre-made dough rounds made for quick and convenient preparation. These come in a break-and-bake format that are perfect for quick breakfasts or used as a flaky element of a savory dish.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

Frequently Asked Questions

  1. What is the best cut of beef for a pot roast?

    Chuck roast, from the chuck or round roast area, is the most traditional, however cross rib roast or a shoulder roast are common too. All are great cuts for braising low and slow.

  2. Can I buy pre-cooked pot roast at the grocery store?

    Yes. Look for a variety of precooked pot roast options in the refrigerated meat section of your local grocery store. You can also use leftover, shredded pot roast, if desired.

  3. What can I serve with the bao buns?

    Steamed rice and pickled vegetables are great options to customize the meal. Hoisin sauce, chili crisp and sriracha are also great sauces for dipping.

  4. Do I really need to line the steamer with parchment paper?

    Yes, this step is recommended to prevent the buns from sticking in the steamer. The hole cut in the center helps release the steam evenly.

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