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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.

Cook Mode

Ingredients:

  • 12 ounces Cooked Beef Pot Roast
  • 1 cup chopped spinach, green onions or Swiss chard
  • 1/2 cup hoisin sauce
  • 3 cans (10 biscuits each) refrigerated buttermilk biscuits

Cooking:

Beef and Sauce:
  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. 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.
    2. Cook's 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. 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.
    3. Cook's Tip: Keep edges of dough free of sauce for best sealing.

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!