Step 1
Spread lamb mince evenly on a plate, season with salt, and set aside.
Step 2
In a small bowl, mix together the hoisin sauce, soy sauce, sesame oil, and rice vinegar. Set aside.
Step 3
Add the canola oil to a large heated frying pan. Add the spring onions, cumin seeds, Chinese five spice, ginger, and garlic. Fry over medium-high heat until aromatic, about 3 to 4 minutes. Add the mince, stir to combine, and fry until brown. Stir in the hoisin sauce mixture. Reduce heat to low, add the water and simmer until reduced to about half, about 10 to 15 minutes.
Step 4
Meanwhile, make the coleslaw.
In a small bowl, mix the mayo, sriracha sauce, and honey well together. Add the cabbage and mix until incorporated. Season to taste. Set aside.
Step 5
Steam the bao buns according to the instructions on the packaging or reheat your freshly bought or homemade bao buns.
Fill the buns with lamb mince (about 50 g / 2 oz. in each), add a bit of coleslaw on top of each filled bun, and garnish with coriander and sesame seeds.
