Put the ground pork in a pan on medium heat with the soy sauce, white parts of the onion and ginger paste. Let it cook for 5 minutes
Add the rest of the ingredients (minus the salt) and let it simmer on medium heat for 10 minutes, until the meat is cooked and flavors blended. The mixture should be darker and slightly sticky looking from the hoisin sauce and honey.
Taste the mixture and see if you want to add a little salt. It depends on your palate and whether or not you add the fish sauce.
Add some of the green parts of the onion to the mixture once it is done cooking and stir them in.
Cut out 8 little square of parchment paper, so that you can place each Pork Bun on a Parchment square once you finish making it.
Open your biscuits, and lay them out on a flat surface. Take each biscuit and flatten it to a 4-5 inch round. The biscuit should be equally flattened.
Place 1.5 - 2 tbsp of the ground pork mixture to the center of each biscuit and then wrap the biscuit around the filling. Pinch the ends of the biscuit together to seal it, and then place the bun sealed side down on a parchment paper square.
Repeat with all of the buns
Add water to the bottom of a pan, and place a bamboo steamer (or metal steamer) on top. Add four buns at a time(on the parchment paper squares), and steam the buns on medium low heat for 20 minutes.
*Note - to reheat these buns, you can put them back in a steamer and steam them with water. Or you can wrap them in a damp paper towel and pop them in the microwave for 90seconds for two buns. If you are reheating more try adding 15 seconds per bun.