> 2 (13.8 oz) cans refrigerated pizza crust
> 3/4 lb ground pork
> 1 tbsp low-sodium soy sauce, plus more to serve
> 1/4 cup chopped green onions, plus more to garnish
> 2 tbsp canola oil, divided
On a lightly floured surface, roll out the pizza crusts to about ¼ inch thick. Using a knife or pizza cutter, cut the dough into 3-inch squares.
In a large bowl, combine the pork, soy sauce, and green onions. Season with salt and pepper. Put 2 tsp filling into center of one dough square. Stretch the sides up and around the dough; then, using a pinch-and-pull motion, work your way around the bun until it is sealed. Pinch and twist the top together to make sure it is sealed. Repeat with remaining filling and dough. Let buns rest 10 min.
In a 12-inch nonstick skillet, heat 1 tbsp oil on medium. Add half the buns and fry 2–3 min., until crisp on bottom. Pour water into pan until about ½ inch up the side. Lower heat to medium-low and cover. Steam buns 8–10 min. Remove and repeat process with remaining buns and oil. If desired, garnish with more green onions and serve with more soy sauce on the side.