(Char Sui Bao)

Ingredients

For the Filling:

• ½ teaspoon five-spice powder
• 1 ½ pounds pork tenderloin, trimmed
• 2 tablespoons olive oil
• 16 oz can of chicken broth
• 1 cup thinly sliced green onions
• 6 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoon soy sauce
• 1 ½ teaspoons honey
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon minced garlic
• ½-1 teaspoon salt

For the Dough:

• 1 cup warm water (100° to 110°)
• 3 tablespoons sugar
• 2 ¼ teaspoons dry yeast
• 3 ¼ cups all-purpose flour
• 3 tablespoons canola oil
• ¼ teaspoon salt
• 1 ½ teaspoons baking powder *Baking powder added later

Directions

1. Preheat oven to 325°F.
2. To prepare the filling: Cut the pork into 3 inch pieces, rub five-spice powder evenly over pork.
3. Heat a large dutch-oven over medium-high heat. Coat the pan with olive oil.
4. Add pork to pan; sear on each side turning when browned.
5. Add chicken broth and bake in the oven for 1 ½ hours or until shreds easily with a fork.
6. Shred pork and place in a medium bowl.
7. Add onions and next 7 ingredients (through ½ teaspoon salt); stir well to combine.
8. Cover and refrigerate. (The meat can be prepared in advance and stored a few days in the fridge or 4 weeks in the freezer.)
9. To prepare dough: Combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
10. Lightly spoon flour into dry measuring cups; level with a knife.
11. Add flour, oil, and ¼ teaspoon salt to yeast mixture; stir until a soft dough forms.
12. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
13. Place dough in a large bowl coated with cooking spray, turning to coat top.
14. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
15. Punch dough down; let rest 5 minutes.
16. Turn dough out onto a clean surface; knead in baking powder.
17. Let dough rest 5 minutes.
18. Divide dough into 15 equal portions (approximately 2 ounces each), forming each into a ball.
19. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle.
20. Place 2-3 tablespoons filling in center of dough circle.
21. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist.
22. Repeat procedure with remaining dough balls and filling.
23. Arrange 7-8 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer.
24. Stack tiers; cover with lid.
25. Add water to a large skillet to a depth of 1-2 inches; bring to a boil over medium-high heat.
26. Place steamer in pan; steam 15 minutes or until puffed and set.
27. Cool 10 minutes before serving.

Notes

Kick up the spice level with some red chili peppers, cilantro, or jalapeños. Tiny cubed cucumbers make a fresh, crunchy addition to this Asian favorite. You don’t have to stick with pork. Make it a veggie, chicken or seafood bun.