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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 180 Calories; 7g Total Fat; 3g Saturated Fat; 1g Monounsaturated Fat; 13mg Cholesterol; 573mg Sodium; 22g Total carbohydrate; 6g Protein; 1.5mg Iron; 0.5mg Niacin; 0.1mg Vitamin B6; 12.8mg Choline; 0.2mcg Vitamin B12; 0.8mg Zinc; 3.1mcg Selenium; 0.9g Fiber.