Steamed Pork Buns (Char Siu Bao)

Name: Steamed Pork Buns (Char Siu Bao)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons five-spice powder; 2 teaspoons baking powder; 3 Tbsps canola oil; 2 teaspoons package dry yeast (about; 416 grams 1/4 cups all-purpose flour (about; 1 teaspoon minced peeled fresh ginger; 1 teaspoon minced garlic; 237 milliliters thinly sliced green onions; 3 Tbsps hoisin sauce; 2 teaspoons honey; 454 grams pork tenderloin, trimmed; 1 Tbsp low-sodium soy sauce; 2 Tbsps rice vinegar; 0 teaspoons salt; 3 Tbsps sugar; 237 milliliters warm water (100° to 110°)

Steamed Pork Buns (Char Siu Bao) is a dairy free hor d'oeuvre. One portion of this dish contains about 15g of protein, 6g of fat, and a total of 281 calories. This recipe serves 10. Head to the store and pick up honey, salt, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare the filling, rub five-spice powder evenly over pork.

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Pork

Dry Seasoning Rub

Heat a grill pan over medium-high heat. Coat the pan with cooking spray.

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Cooking Spray

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Grill Pan

Frying Pan

Add pork to pan; cook 18 minutes or until a thermometer registers 155, turning pork occasionally.

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Pork

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Kitchen Thermometer

Frying Pan

Remove pork from pan, and let stand 15 minutes.

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Pork

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Frying Pan

Cut pork crosswise into thin slices; cut slices into thin strips.

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Pork

Place pork in a medium bowl.

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Pork

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Bowl

Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.

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Onion

Salt

To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.

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Dough

Sugar

Water

Yeast

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Bowl

Lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

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Measuring Cup

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).

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Dough

All Purpose Flour

Yeast

Salt

Cooking Oil

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.)

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Cooking Spray

Dough

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Bowl

Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder.

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Baking Powder

Dough

Punch

Let dough rest 5 minutes.

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Dough

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.

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Dough

Roll

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.

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Dough

Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.

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Roll

Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat.

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Water

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Frying Pan

Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

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