• Cooking Time: 11
  • Servings: 10
  • Preparation Time:


  • 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


  • Microwave directions:
  • 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.
  • Serve hot.


Categories: Appetizer  Asian  Finger Food  Microwave 

Author Credit: Kikkoman Cookbook

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