Recipe(tried): Steamed Kimchi and Pork Buns (using refrigerated biscuit dough)

STEAMED KIMCHI AND PORK BUNS

1/4 lb Jimmy Dean breakfast sausage
1/4 cup kimchi, finely chopped
1/2 tsp sugar
1 tbsp soy sauce
1 green onion, finley chopped
1 (7.5 oz) package refrigerated buttermilk biscuit dough
Chinese vinegar (for dipping)

Mix the first five items in a small bowl, first with your fingers to combine everything together, than with chopsticks to make the pork fat in the sausage gummy, about 10 minutes.

Flatten each of the buttermilk biscuits into 3-inch circles, place 1 tablespoon of the pork sausage/kimchi mixture into each biscuit circle and pinch the sides together to encase the meat mixture inside of the biscuit.

Place each bun on an oiled piece of wax paper or cabbage leaf and place in a bamboo steamer.

Steam for 10 minutes.

Use the vinegar as a dipping sauce for these buns.

Makes 10 pieces