Ingredients

• 1 cup Bok Choy (chopped or Napa or green cabbage)
• 2 tablespoon ginger root (grated)
• 1 teaspoon orange peel (shredded)
• 1/3 cup green onion (thinly bias sliced)
• ¼ cup Hoisin sauce
• 16 oz hot-roll mix
• 1 beaten egg
• Sesame seeds

Directions

• Directions
• For the filling; Heat oil over medium heat.
• Add beef and red pepper, cook 3 minutes. Add Bok Choy, ginger root and orange peel; cook 2-3 minutes or until Bok Choy is wilted.
• Stir in onions and hoisin sauce; remove from heat. Cool.
• For the buns; Prepare hot roll mix. Divide dough into 24 portions.
• Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3 ½ inch circle.
• For each bun, place 1 tablespoon filling pinching edges together to seal.
• Arrange filled buns seam sides down on 2 lightly greased baking sheets.
• Cover and let rise in a warm place for 20 minutes. Brush with beaten egg, sprinkle with sesame seeds.
• Bake at 375F for 15 minutes or until golden brown.