Cassie’s Ruminations

Baked Asian Turkey Buns

These are my mom’s new take on hom bao with a nod to bierocks. They turned out very good!

Baked Asian Turkey Buns
Makes 8 buns

For the filling:
1 tbsp canola oil
20 oz ground turkey breast
6 oz crimini or shiitake mushrooms, coarsely chopped
1 tbsp soy sauce
4 tbsp sweet chili sauce (I like Mae Ploy Sweet Chili Sauce)
1 tsp sesame oil

For assembly:
8 large frozen white rolls, thawed (we used Rhodes Texas Rolls)

For the dipping sauce:
4 tbsp soy sauce
4 tbsp mirin
4 tbsp lemon
1 tbsp grated ginger
1/2 tsp sesame oil

Preheat oven to 350 degrees F.

Heat the canola oil in a large skillet over medium high heat and brown the turkey. Add the mushrooms and stir to combine. When the mushrooms are tender, add the soy sauce, sweet chili sauce, and sesame oil and stir. Turn the heat to low.

Gently stretch or roll out each dough ball into a 5 inch diameter circle. Spoon filling into the center of the dough, then fold the dough up around the filling to form a filled bun and pinch to seal. Place each bun sealed side down on a parchment paper lined rimmed baking sheet.

Bake for 12 – 15 minutes, or until the buns are golden brown. While the buns are baking, whisk the dipping sauce ingredients in a small bowl.

Serve buns hot.