Steamed Pork Buns (Char Siu Bao)

Ingredients

• 0.5 teaspoon five-spice powder 
• 1.5 teaspoons double-acting baking powder 
• 3 tablespoons canola oil 
• 2.3 teaspoons yeast dry
• 14.7 ounces flour all-purpose
• 1 teaspoon ginger fresh minced peeled
• 1 teaspoon garlic minced
• 1 cup green onions thinly sliced
• 3 tablespoons hoisin sauce 
• 1.5 teaspoons honey 
• 1 pound pork tenderloin trimmed
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 3 tablespoons sugar 
• 1 cup warm water (100° to 110°)

Equipment

• bowl
• frying pan
• knife
• kitchen thermometer
• measuring cup
• grill pan

Directions

1. To prepare the filling, rub five-spice powder evenly over pork.
2. Heat a grill pan over medium-high heat. Coat the pan with cooking spray.
3. Add pork to pan; cook 18 minutes or until a thermometer registers 155, turning pork occasionally.
4. Remove pork from pan, and let stand 15 minutes.
5. Cut pork crosswise into thin slices; cut slices into thin strips.
6. Place pork in a medium bowl.
7. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
8. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
9. Lightly spoon flour into dry measuring cups; level with a knife.
10. 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).
11. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
12. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder.
13. Let dough rest 5 minutes.
14. 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.
15. Place 1/4 cup 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.
16. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
17. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat.
18. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.