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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This is a traditional Chinese food. This recipe came from Cooking Light in May 2008 and received their highest rating. Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. To prepare the dough, combine 1 cup warm water, sugar and yeast in a large bowl. Let stand 5 minutes.
4. 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.).
5. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
6. 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.
7. Arrange 5 buns, seam side down, 1 inch apart, in each tier of a 2 tiered bamboo steamer. Stack tiers; cover with a lid.
8. 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.
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