Steamed Chinese Buns
1/2 lb. bean sprouts, chopped
1/4 lb. medium-size raw shrimp, peeled, deveined and chopped
2 green onions, chopped
1 clove garlic, minced
2 Tbls. Kikkoman Soy Sauce
1/2 tsp. ground ginger
Combine bean sprouts, shrimp, green onions, garlic, cornstarch, soy sauce and ginger in 1 1/2-quart microwave-safe square dish.
Microwave at HIGH 6 minutes, until vegetables are tender-crisp, stirring once.
Divide biscuit dough into 10 pieces.
Flatten each piece into 3 1/2-inch round, flouring hands if dough is sticky.
Place about 2 Tbls of shrimp mixture in center of each round.
Bring edges together to enclose filling, pinching edges to seal securely.
Repeat with remaining rounds.
Place half the filled buns on 6 to 7-inch microwave-safe plate.
Set plate in 1 1/2-quart microwave-safe dish.
Add 1/4 Cup hot water to bottom of dish.
Microwave at HIGH 5 minutes, or until buns are cooked.
Repeat with remaining buns.