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CURRY BEEF BUNS (GA LEI BOW) 
1 loaf frozen bread dough
3/4 lb. lean ground beef
1 c. diced bamboo shoots
2 stalks green onions, minced
1 to 2 tbsp. curry powder, to taste
1 tsp. salt
1 tbsp. oyster sauce
2 tbsp. catsup
1 egg white
1 tsp. water
1/4 tsp. sugar
1/2 stick butter, melted

Follow package directions for bread dough. When dough has risen, divide into 12 parts. Pat each into circle 3 to 4 inches in diameter. Place rounded tablespoon of meat filling in center. Pull edges up, pleat and pinch together to seal. Place upside down on cookie sheet, 2 to 3 inches apart. Brush with mixture of lightly beaten egg white, water and sugar. Bake 20 to 25 minutes at 350 degrees or until buns are golden brown. Remove from oven and brush top with melted butter.

Filling: Brown beef in oil with bamboo shoots until done. Add all seasonings, then green onions. Mix well, then chill completely before wrapping. Can be baked ahead and frozen. To reheat, thaw at room temperature, wrap in foil and place in warm oven for one hour (or medium oven 20 to 30 minutes). NOTE: Frozen bread dough does not steam well. If you want to steam the buns, rather than baking, use fresh bread dough. This recipe can also be served with stir fried vegetables for a main dish.

DIETITIAN'S NOTE:

A few special touches help make this ground beef a truly new eating experience. To reduce saturated fat, cholesterol, and calories do not brown the ground beef and bamboo shoots in oil. Remember, draining fat from meat as it browns is a quick way to cut saturated fat content. Also, do not brush the top of the buns with butter. A better idea would be to spray lightly with a vegetable oil spray.
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