Steamed Hoisin BBQ Pork Buns

🥘 Ingredients

• black pepper
  pinch
• buttermilk biscuits
  8 pieces
• coleslaw mix
  3 oz
• cornstarch
  1 tsp
• hoisin sauce
  1 tbsp
• mini cucumber
  1 unit
• ponzu sauce
  1 tbsp
• pulled pork
  8 oz
• rice wine vinegar
  1 tbsp
• salt
  pinch
• scallions
  2 pieces
• soy sauce
  1 tbsp
• sugar
  1 tsp
• water
  1 c

🍳 Cookware

• large pan
• large bowl
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Halve and thinly slice scallions , separating whites from greens. Trim and halve mini cucumber lengthwise, then slice crosswise into ½-inch-thick half-moons.

   scallions: 2 pieces, mini cucumber: 1 unit
2. 

   2

   Cut a 12-inch piece of aluminum foil. Roll up foil lengthwise, then form into a coil. Place foil coil in center of a large pan . Fill pan with 1 inch of water . Line a heatproof plate with parchment paper.

   water: 1 c
3. 

   3

   Place pulled pork in a large bowl ; using two forks, tear into smaller pieces. Add scallion whites, hoisin sauce , cornstarch , and a pinch of sugar to bowl; mix well to combine.

   pulled pork: 8 oz, hoisin sauce: 1 tbsp, cornstarch: 1 tsp, sugar: 1 tsp
4. 

   4

   Remove buttermilk biscuits from package. Using a rolling pin, roll out each biscuit into a 3½-inch round. 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 if buns touch!).

   buttermilk biscuits: 8 pieces
5. 

   5

   Set plate with buns on top of foil coil in prepared pan, gently pressing plate so it’s level and foil flattens slightly. Cover pan with a tight-fitting lid; heat over high heat until water is boiling. Reduce heat to medium high; cook, covered, until buns are puffy and filling is warmed through (if you carefully press a bun with your finger, the indentation should quickly disappear), ⏱️ 10 minutes . Remove pan from heat and set aside, covered, until ready to serve.
6. 

   6

   While buns cook, in a medium bowl , combine cucumber, coleslaw mix , scallion greens, rice wine vinegar , a pinch of sugar, and a big pinch of salt and black pepper . Using your hands, massage mixture (similar to how you would knead dough) until cabbage is tender, ⏱️ 30 seconds . In a small bowl , combine ponzu sauce , soy sauce , and a pinch of sugar; stir until sugar dissolves.

   coleslaw mix: 3 oz, rice wine vinegar: 1 tbsp, salt: pinch, black pepper: pinch, ponzu sauce: 1 tbsp, soy sauce: 1 tbsp
7. 

   7

   Divide pork buns and slaw between plates. Serve with dipping sauce on the side.