Ingredients
Buns
- 1 package Mason Dixie Buttermilk Biscuits
- 2 tsp sesame oil
- 1 Tbsp garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 cups cabbage, shredded
- 1 cup mushrooms, diced
- ½ c carrots, shredded
- ¼ c scallions, chopped
- 2 Tbsp soy sauce
- 2 tsp fish sauce
- 2 tsp siracha
- 1 tsp sugar
- 3 Tbsp white sesame seeds
- Hot Water
- Oil for cooking
Sauce
- 3 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 Tbsp siracha
- 2 tsp honey
- 2 tsp sesame oil
- 2 tsp fresh ginger, minced
- 2 tsp garlic, minced
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.
