Steamed Hoisin BBQ Pork Buns

🥘 Ingredients

• buttermilk biscuits
  24 oz
• cornstarch
  2 tbsp
• hoisin sauce
  4 tbsp
• mini cucumber
  2 unit
• pulled pork
  1 lb
• scallions
  4 unit
• sugar (divided; ¼ tsp for 2 servings, ½ tsp for 4 servings)
  1 tbsp

🍳 Cookware

• large pan
• large bowl
• rolling pin

1. 

   1

   Wash and dry all produce. (For 4 servings, adjust rack to middle position; preheat oven to 200 degrees.) Trim and thinly slice scallions , separating whites from greens. Trim and halve mini cucumber lengthwise; slice crosswise into ½-inch-thick half-moons.

   scallions: 4 unit, mini cucumber: 2 unit
2. 

   2

   Cut a 12-inch-long piece of foil. Roll up foil lengthwise, then form into a coil. Place foil coil in center of a large pan . TIP: We used a 10-inch stainless steel pan (the foil could damage a nonstick pan!). Fill pan with 1 inch of water. Line a heatproof plate with parchment paper (for 4 servings, line two plates with parchment). TIP: We used an 8-inch dinner plate (the plate should be slightly smaller than the pan).
3. 

   3

   Place pulled pork * in a large bowl ; using two forks (or your hands!), tear into smaller pieces. Add scallion whites, hoisin sauce , cornstarch , and sugar to bowl; mix well to combine. TIP: Your hands are the best tool for this!

   pulled pork: 1 lb, hoisin sauce: 4 tbsp, cornstarch: 2 tbsp, sugar: 1 tbsp (divided; ¼ tsp for 2 servings, ½ tsp for 4 servings)
4. 

   4

   Remove buttermilk biscuits from package. Using a rolling pin , roll out each biscuit into a 3½-inch round. TIP: If you don't have a rolling pin, press into rounds with your fingers! Add 2 tsp filling to center of each round. (Save any extra filling for tacos or rice bowls!) Gently fold edges over filling, then pinch edges together and twist to seal. Place buns on prepared plate (it's OK

   buttermilk biscuits: 24 oz