Remember when I said not to expect handmade dough on my blog? Well the secret to no fuss pork buns (courtesy of my mom) is a can of refrigerated pillsbury original biscuits. Yep I said it. Here is what you’ll need.
Food chopper (You’ll not lazy unless you have one of these. Perfect for cooking for two)
1 can of refrigerated pillsbury original biscuits, not baked
1 lb ground pork
6 mushrooms finely chopped (food processor)
4 finely chopped or minced garlic (food processor)
1/2 cup chopped napa cabbage
1/4 cup of hoisin
1/4 cup of soy sauce
dash of chili sesame oil
1) Put all the filling in a large bowl and mix them together with your hands.
2) Sprinkle flour on a cutting board or some other flat surface. Open the can of biscuits. One by one, place a biscuit dough on the cutting board and press it down with the palm of your hand. Take a rolling pin and roll out the dough until it feels thin while maintaining a somewhat circular shape.
3) Place a spoonful of filling in the middle of each rolled out biscuit dough. One at a time, place the dough with the filling onto the palm of your hand and then use the other hand to pinch the dough shut so the filling is completely incased in dough.
4) Put nonstick baking paper into your steamer and then put the buns on top. Don’t crowd! Steam for about 10-15 or until the inside is fully cooked. The bun color will probably have a yellow tinge.
Leftover filling: Use them to make wontons! Recipe coming soon.