Prep 1 hr
Cook 45 mins
This is a traditional Chinese food. This recipe came from Cooking Light in May 2008 and received their highest rating.
For the Filling
- 1⁄2 teaspoon five-spice powder
- 1 lb pork tenderloin, trimmed
- cooking spray
- 1 cup thinly sliced green onion
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 1⁄2 teaspoons honey
- 1 teaspoon minced fresh ginger
- 1⁄4 teaspoon salt
For the Dough
- 1 cup warm water (100-110 degrees)
- 3 tablespoons sugar
- 2 1⁄4 teaspoons dry yeast (or one package)
- 3 1⁄4 cups all-purpose flour
- 3 tablespoons canola oil
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer measures 155 degrees, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
- Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
- To prepare the dough, combine 1 cup warm water, sugar and yeast in a large bowl. Let stand 5 minutes.
- Lightly spoon flour into a dry measuring cup; level with knife. Add flour, oil and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turn to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doughed in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
- Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
- Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup of filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
- Arrange 5 buns, seam side down, 1 inch apart, in each tier of a 2 tiered bamboo steamer. Stack tiers; cover with a lid.
- Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.