Stuffing: fry in nonstick pan: carrot, cabbage, celery, ground beef, ground pepper, oyster sauce. I didn't use any oil, but you can add 1 tbs for flavor or not.
Cut parchment paper 3 x 3 inches per banh bao.
Open biscuit cans, separate 2 biscuits for each banh bao. You can use rolling pin ir flatten it with your hand to a pancake size. Put 1 1/2 tbs of filling and few pieces of xa xiu in the middle of flattened biscuit. Fold rim up to make a ball.
Top with cilantro leaf and place on parchment paper 3 x 3. Than into the steamer.
In the boiling water under the steamer, add 3 tbs of vinegar to keep the banh bao white. Steam the banh bao for 20 minutes. Done.
