Ingredients
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1 package ground pork, turkey or chicken
4T firmly packed dark brown sugar 3-4T shoyu 2 good dollops of oyster sauce 1-2 cloves of garlic, minced 2T sesame oil 6-10 mushrooms, chopped 1 bag of bean sprouts Shredded carrots, a few handfuls About 6 stalks of green onion, finely sliced Cilantro, to taste |
2 cans Pillsbury biscuits—those fun ones that “pop” open
3t sugar 1t water 1 egg white |
What To Do
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Mix ground meat and spices. Cook completely, add chopped mushrooms, and reduce down as much of the liquid as possible.
Add bean sprouts, carrots, green onions, and cilantro at the last minute to cook them without having them go soggy. Drain meat/vegetable mixture on a paper towel and cool until you can handle it comfortably. Pre-heat oven to 375°F. Scramble the egg white, water and sugar in a small bowl and set aside. |
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Pop open the biscuit dough and separate them into their individual pieces.
Roll out each section into a 5-inch circle. Put a couple of spoonfuls of the pork mix into the center. Pinch to seal and place seam side down on a baking sheet with a Silpat mat or parchment paper. Glaze buns with egg-white-sugar mixture
Bake at 375°F for about 15-20 minutes until golden brown.
Roll out each section into a 5-inch circle. Put a couple of spoonfuls of the pork mix into the center. Pinch to seal and place seam side down on a baking sheet with a Silpat mat or parchment paper. Glaze buns with egg-white-sugar mixture
Bake at 375°F for about 15-20 minutes until golden brown.
Notes and Talking Story
- Popping open the dough is both super fun and a little nerve-wracking
- What I love about this recipe is that the technique is easy and an oh-so-flexible platform for different filling.
- Here are some variations on a theme
Dice ready-made char siu and add chopped green onions and cilantro
Chop up leftover orange salsa pork chops
Leftover kalua pig and cabbage
Sauté chopped onion and red pepper and mix with leftover crock pot BBQ pork
