Steamed Pork Buns

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 theDough: 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

Preheat oven to 325°F. To prepare the filling: Cut the pork into 3 inch pieces, rub five-spice powder evenly over pork. Heat a large dutch-oven over medium-high heat. Coat the pan with olive oil. Add pork to pan; sear on each side turning when browned. Add chicken broth and bake in the oven for 1 ½ hours or until shreds easily with a fork. Shred pork and place in a medium bowl. Add onions and next 7 ingredients (through ½ teaspoon salt); stir well to combine. Cover and refrigerate. (The meat can be prepared in advance and stored a few days in the fridge or 4 weeks in the freezer.) To prepare dough: Combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and ¼ 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, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. 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 15 equal portions (approximately 2 ounces each), 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 2-3 tablespoons 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 7-8 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid. Add water to a large skillet to a depth of 1-2 inches; 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.

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.