Recipe
Steamed Chinese Shrimp Buns Recipe
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Californiacook / All my dishes 3 weeks ago
I'm a big fan of Chinese steamed (pork) buns. Have ordered them at Chinese restaurants, & even bought a pkg at an Asian market. I was jazzed when I found this recipe in an old Oriental Cooking cookbook. You don't need a steamer, or need to make the... More
Prep:10m Cook:20m Servings:10
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 Californiac |
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Fans
Ingredients
- 1/2 pound bean sprouts -- fresh, chopped
- 1/4 pound shrimp -- peeld, deveined, chopped
- 2 green onions -- & tops, chopped
- 1 clove garlic -- minced
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1 can refrigerated biscuits -- 7.5 oz
Directions
- Combine sprouts, shrimp, onions, garlic, cornstarch, soy sauce & ginger in 1 1/2 qt microwave safe square dish.
- Microwave on hi 6 minutes, until vegetables are tender-crisp, stirring once.
- Divide biscuit dough into 10 pieces. Flatten each piece into 3 1/2' round, flouring hands if dough is sticky.
- Place about 2 tbl shrimp mixture in center of each round. Bring edges together to enclose filling, pinching edges to seal securely.
- Place half the filled buns on 6-7" microwave safe plate. Set plate in 1 1/2 qt microwave safe dish. Add 1/4 cup hot water to bottom of dish.
- Microwave on high 5 minutes, or until buns are cooked. Repeat with remaining buns. Serve hot.
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tablescape 3 weeks ago said:
How can you beat bean sprouts and ginger and shrimp. Sounds like a really wonderful mouthful. Thanks so much for the recipe.
spinach1948 3 weeks ago said:
A fantastic recipe.
Hi 5
ED
michellem 3 weeks ago said:
I love Steamed Chinese buns..the first time I tried them was in Florida at Disney world. These sound really good and not to hard to make. Thank you for sharing this great recipe with us!
hungrybear 3 weeks ago said:
Good
brianna 2 weeks, 6 days ago said:
I too love these Chinese buns & certainly intend to try this easy recipe. Thanks & 5 forks
hot_it_up 2 weeks, 6 days ago said:
This is a sure try. \0
Jeff
capegirl 1 week, 4 days ago said:
This sounds wonderful. Can't wait to try.