Korean-Spiced Beef and Cabbage Rolls

CATEGORY WINNER

Starters and Beverages

"I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." —Mollie Lee, San Jose, California

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