Recipes
Char Siu Bao Steamed Pork Buns
- Pork
These buns are a grab-and-go street food in China. Use a multi-tray bamboo steamer can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. Serve these for a meal or as a fantastic appetizer for entertaining.
Ingredients
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½ teaspoon five-spice powder
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1 pound pork tenderloin, trimmed
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Cooking spray
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1 cup thinly sliced green onions
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3 tablespoons hoisin sauce
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2 tablespoons rice vinegar
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1 tablespoon low-sodium soy sauce
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1 ½ teaspoons honey
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1 teaspoon minced peeled fresh ginger
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1 teaspoon minced garlic
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¼ teaspoon salt
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1 cup warm water (100° to 110°)
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3 tablespoons sugar
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1 package dry yeast (about 2 1/4 teaspoons)
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3 ¼ cups all-purpose flour (about 14 2/3 ounces)
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3 tablespoons neutral oil, such as canola or avocado
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¼ teaspoon salt
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1 ½ teaspoons baking powder
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