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Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer
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For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.
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In a medium bowl, mix together the pork, ginger and scallions.
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Set aside
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Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter.
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Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits.
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Cover each with a remaining rolled-out biscuits.
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Gently press the biscuits together all the way around the filling and to the edges.
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Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun.
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Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter.
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(If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.)
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Place the sealed buns onto a sheet tray and cover with plastic wrap.
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Repeat with the remaining ingredients.
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Place the buns into the steamer basket.
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Depending on the size of your steamer, you may have to cook the buns in batches of 5.
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Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes.
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The buns will be puffed and the tops will look somewhat dry and shiny.
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Let cool 1 to 2 minutes.
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While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar.
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Serve with the buns.
