Sunday, February 9, 2014

Asian Pork and Shrimp Buns with Soy Dipping Sauce

Happy New Year!  Chinese New Year that is!  Okay, so this post is a little late.  The year of the horse officially began on January 31, 2014.  However, the Chinese celebrate the Chinese New Year for 15 days so I am actually right in the midst of things here.

We belong to a group called Families with Children from China because our twin daughters are adopted from there.  Our big New Years celebration was last night.  We have a big dance party with a DJ.  Everyone brings a dish.  We have a dragon dance and for fireworks one of the men brings PILES of bubble wrap which we cover the dance floor with and at "midnight" the kids jump all over it until every last bubble is popped.  What a racket! 

This is the dish I brought.  I actually developed the recipe to submit for the Pillsbury bakeoff a couple of years ago but sadly it was rejected.  I really don't know why but all I can say is everyone loves these.  They are pretty easy to do and they look so professional.  Like you went out and bought them or something. So even though Pillsbury will never publish my recipe I do not want to deprive anyone!  Here you go:

Asian Pork and Shrimp Buns with Soy Dipping Sauce

Ingredients for the buns:

4 ounces peeled, deveined shrimp
2 ounces white mushrooms
8 ounces ground pork
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 cup minced green onions
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon white pepper
1  (8 count) can Pillsbury Grands Flaky Layers Refrigerated Biscuits
2 tablespoons sesame seeds
1 egg
Soy Dipping Sauce (recipe follows)


Preheat oven to 375.  Grease a large cookie sheet.

Coarsely chop shrimp and place in a large bowl.  Finely chop the mushrooms and add to the shrimp.

Add the remaining ingredients except the biscuits, sesame seeds, egg and Dipping sauce to the bowl with the shrimp.  Mix well.

Divide each biscuit into 3 pieces.  Cut each lengthwise into 3 strips.  Fold each strip together and then press to seal and shape into a 2 1/2 inch circle. 

Divide the filling among the circles.  Pull and the dough up around the filling and twist to seal the filling in.  Place twisted side down on baking sheet.

Brush the buns with the beaten egg.  Sprinkle each with sesame seeds.  Bake 16 to 18 minutes until golden.  Switch the baking sheet around halfway through for even baking.  Serve with Soy Dipping Sauce.

Soy Dipping Sauce


1/4 cup soy sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced green onions


Combine all ingredients until sugar is dissolved.  Serve with buns.


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