Steamed buns with pork and dipping sauce

Ingredients:

Pork buns

• 1 cup prepared pulled pork
• 1 teaspoon chopped ginger
• 2 green onions, finely chopped
• 2 packs of 200g chilled biscuit dough (20 pcs.)
• Special equipment: cookie cutter 6-7 cm in size; steamer

Dip sauce

• 1/4 cup hoisin sauce
• 1/4 cup lightly salted soy sauce
• 1 tbsp. apple cider vinegar

Preparation:

1. Pork buns:
   
   In a saucepan suitable for a steamer or bamboo steamer, bring 2 cups of water to a boil.
2. In a medium bowl, combine pork, ginger, and green onions. Set aside.
3. Working with 1 package of dough (10 buns) at a time, roll the dough out with a rolling pin to a thickness of 7-8 cm. Place 1 tablespoon of filling in the center of 5 layers of dough. Top each with the remaining rolled out dough. Gently press the edges of the dough together to seal. Place a cookie cutter on top, ensuring the filling is centered. Press the cutter into the edges to create even edges and trim away any excess dough. If you don't have a cookie cutter, simply pinch the edges of the dough with your fingers. Place the buns on a baking sheet and cover with plastic wrap. Repeat with the remaining ingredients.
4. Place the buns in the steamer basket. Depending on the size of your steamer, you may need to steam the buns in batches of 5. Place the steamer over a pan of simmering water, cover, and steam for about 10 minutes. The buns will be puffy, and the tops will look slightly dry and shiny. Let cool for 1-2 minutes.
5. While the buns are baking, prepare the dipping sauce. In a small bowl, combine hoisin, soy sauce, 2 tablespoons water, and vinegar. Serve with the buns.