Korean-Spiced Beef and Cabbage Rolls

RECIPE

Yield
12 servings (serving size: 1 roll)

Ingredients
Filling:
1/2 cup chopped green onions
1/4 cup low-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon bottled ground fresh ginger
1/4 teaspoon bottled minced garlic
1/8 teaspoon ground red pepper
1/2 pound ground sirloin
Cooking spray
2 cups thinly sliced green cabbage
Dough:
4 cups all-purpose flour (about 18 ounces)
2 tablespoons baking powder
1/2 teaspoon salt
1 1/3 cups water
1/4 cup honey
2 tablespoons canola oil
1 tablespoon water
1 large egg white, lightly beaten
1 tablespoon sesame seeds

Preparation
Preheat oven to 375°.

To prepare filling, combine first 11 ingredients in a large bowl.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.

Roll dough into a 16 x 12–inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 teaspoon sesame seeds. Bake at 375° for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.

Nutritional Information
Calories:247 (20% from fat)
Fat:5.4g (sat 0.8g,mono 2.5g,poly 1.7g)
Protein:9.1g
Carbohydrate:40.7g
Fiber:1.8g
Cholesterol:10mg
Iron:2.8mg
Sodium:564mg
Calcium:152mg

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