How To Make Thaw biscuits in the fridge overnight or at room temperature for 30 minutes. To make the filling, heat the sesame oil in a skillet on medium high heat. Sauté the garlic, ginger, and mushrooms for 1 minute or until fragrant. Add the cabbage, carrots, scallions, soy sauce, fish sauce, siracha and sugar. Sauté for an additional 2 minutes or until the mixture is dry. Remove from the heat to cool while you prepare the buns. To make the buns, roll out each biscuit into a 6-inch circle making sure the middle is thicker than the edges. Place about ¼ cup of filling in the center and bring up the edges and pinch to seal the dough. Repeat until the 6 buns are assembled. Lightly wet the bottom of the buns with water and dip into the sesame seeds. In a large flat bottom pan that has a lid, heat oil on medium high heat and pan fry the buns until they are golden brown on the bottom. Slowly add the hot water until the bottom ¼ of the buns are covered. Place the lid on the pan and reduce the heat to medium-low. Cook until the water has been fully evaporated, about 10-15 minutes. To make the dipping sauce, add all the ingredients to a small bowl and whisk until combined. The buns are best immediately after cooking.