Mandarin Beef Buns

1 tablespoon cooking oil
2 cups shredded cooked beef or pork
1/4 teaspoon crushed red pepper
1 cup chopped bok choy, napa cabbage, or green cabbage
2 tablespoons grated gingerroot
1 teaspoon finely shredded orange peel
1/3 cup thinly bias-sliced green onions
1/4 cup hoisin sauce
1 16-ounce package hot roll mix
1 beaten egg
Sesame seed

For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, gingerroot, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.

Meanwhile, prepare the hot roll mix according to package directions. Divide dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3-1/2-inch circle. For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.

Arrange the 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 seed. Bake in a 375 degree F. oven about 15 minutes or until golden.

Make-Ahead Tip: Prepare and cook buns as directed. Cool for 30 minutes; wrap in heavy foil and freeze for up to 1 month. To reheat, leave the frozen buns in foil wrap. Bake in 325 degree F. oven about 40 minutes or until heated through.

Makes 24 buns.