Chinese BBQ Pork Buns (Char Siu Bao)

1. For the pork filling, rub the Chinese five spice powder over the pork. Heat a grill pan over medium heat, coat with cooking spray, and grill on one side 10-15 minutes; flip and cook for another 10-15 minutes, until pork has reached an internal temperature of 155ºF. When done, remove pork from the pan and let sit for 15 minutes.

2. Cut the pork into thin round slices. Then cut the slices into small bite-sized pieces. Place the pieces in a medium-sized bowl, add the onions, hoisin sauce, rice vinegar, soy sauce, honey, ginger and garlic and stir well. Cover and refrigerate.

3. Now start the dough. Add water, sugar and yeast to a large bowl. Let sit and bloom for about 5 minutes.

4. Now add the flour, salt, and canola oil. Stir until the dough starts to form. (My dough was on the dryer side but it still worked fine.)

5. On a lightly floured surface, knead the dough until it is smooth and elastic. This should take less than 10 minutes. In a large bowl, coat the sides with cooking spray and place the dough inside. Cover and let sit somewhere warm to rise for about an hour. (Gently press into the dough; if your fingermarks stay dented, the dough is done!)

6. Punch the dough down and knead in the baking powder I sprinkled 1/2 teaspoons in at a time, kneading between turns. Let the dough rest for 5 minutes.

7. Divide the dough into 10 equal portions. Working with one dough ball at a time (leave the other doughballs covered in the greased bowl), roll it out to about 5 inches wide. Place a heaping tablespoon of filling in the center and bring the sides up to cover the meat/filling. I found it easiest to hold the dough ball in my hand and then pinch and twist to seal. Repeat with remaining dough balls.

8. Fill your steamer with about an inch of water, being sure the water doesn’t come in through the bottom. Bring to a boil. Spray the part the buns will sit in with cooking spray. Place the buns, seam side down, in the steamer pot so that they do not touch. I did 4 at a time.

9. Steam for 10-15 minutes or until puffed and set. Let cool on a wire rack for 5-10 minutes. Be careful, the filling is hot!

Enjoy!