Char Siu Bao

Ingredients

• 1/2 teaspoon five-spice powder
• 1 pound pork tenderloin, trimmed
• Cooking spray
• 1 cup thinly sliced green onions
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons honey
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon five-spice powder
• 1/4 teaspoon salt
• 1 recipe steamed-bun dough, unsteamed

Directions

1. To prepare the filling, rub 1/2 tsp. 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 registers 155°, 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 8 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
3. Divide bun 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 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.
4. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
5. 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.