Close
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Active Time:1 hr 35 minsTotal Time:3 hrs 5 minsServings:10Jump to Nutrition Facts
Active Time:1 hr 35 minsTotal Time:3 hrs 5 minsServings:10
Active Time:1 hr 35 mins
Active Time:
1 hr 35 mins
Total Time:3 hrs 5 mins
Total Time:
3 hrs 5 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsFilling½teaspoonfive-spice powder1poundpork tenderloin, trimmedCooking spray1cupthinly sliced green onions3tablespoonshoisin sauce2tablespoonsrice vinegar1tablespoonlow-sodium soy sauce1 ½teaspoonshoney1teaspoonminced peeled fresh ginger1teaspoonminced garlic¼teaspoonsaltDough1cupwarm water (100° to 110°)3tablespoonssugar1package dry yeast (about 2 1/4 teaspoons)3 ¼cupsall-purpose flour (about 14 2/3 ounces)3tablespoonscanola oil¼teaspoonsalt1 ½teaspoonsbaking powder
Cook Mode(Keep screen awake)
Ingredients
Filling
½teaspoonfive-spice powder
1poundpork tenderloin, trimmed
Cooking spray
1cupthinly sliced green onions
3tablespoonshoisin sauce
2tablespoonsrice vinegar
1tablespoonlow-sodium soy sauce
1 ½teaspoonshoney
1teaspoonminced peeled fresh ginger
1teaspoonminced garlic
¼teaspoonsalt
Dough
1cupwarm water (100° to 110°)
3tablespoonssugar
1package dry yeast (about 2 1/4 teaspoons)
3 ¼cupsall-purpose flour (about 14 2/3 ounces)
3tablespoonscanola oil
1 ½teaspoonsbaking powder
DirectionsTo prepare the filling, rub 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.Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions, hoisin sauce, vinegar, soy sauce, honey, ginger, garlic and 1/4 teaspoon salt; stir well to combine. Cover and refrigerate.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 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). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)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 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.Arrange 5 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 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.TipKick up the spice level with some red chili peppers, cilantro, or jalapeños. Tiny cubed cucumbers make a fresh, crunchy addition. Hint: The beauty of this recipe is that you don’t have to stick with pork. Make it a veggie, bean or even seafood bun.Originally appeared: Cooking Light
Directions
To prepare the filling, rub 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.Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions, hoisin sauce, vinegar, soy sauce, honey, ginger, garlic and 1/4 teaspoon salt; stir well to combine. Cover and refrigerate.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 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). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)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 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.Arrange 5 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 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.TipKick up the spice level with some red chili peppers, cilantro, or jalapeños. Tiny cubed cucumbers make a fresh, crunchy addition. Hint: The beauty of this recipe is that you don’t have to stick with pork. Make it a veggie, bean or even seafood bun.
To prepare the filling, rub 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.
Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions, hoisin sauce, vinegar, soy sauce, honey, ginger, garlic and 1/4 teaspoon salt; stir well to combine. Cover and refrigerate.
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 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). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
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 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.
Arrange 5 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 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.
Tip
Kick up the spice level with some red chili peppers, cilantro, or jalapeños. Tiny cubed cucumbers make a fresh, crunchy addition. Hint: The beauty of this recipe is that you don’t have to stick with pork. Make it a veggie, bean or even seafood bun.
Originally appeared: Cooking Light
Rate ItPrint
Nutrition Facts(per serving)259Calories6gFat36gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
