I didn’t get these right. Not even close.

And yet, even in their not-even-close state, they disappeared faster than any other food I made. I was lucky to have had the change to eat one. One!

In short, they’re absolutely delicious and we can control the size and make them the size of a sizeable sandwich and thus get a whole meal in one or make them smaller and move into almost appetizer territory.

Either way, they’re a knockout.

Recipe

They’re not the quickest to make as the dough itself takes about 1 hour to rise.

Luckily they can be frozen once prepared so the second time we only take the time required to steam them.

Ingredients

Filling:

• 1/2 teaspoon five-spice powder
• 1 lbs pork tenderloin, trimmed
• Cooking spray
• 1 cup thinly sliced green onions
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon lower-sodium soy sauce
• 1 1/2 teaspoons honey
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon minced fresh garlic (I’d use double, at least)
• 1/4 teaspoon salt

Dough:

• 1 cup warm water (100F to 110F)
• 3 tablespoons sugar
• 1 package dry yeast (about 2 1/4 teaspoons)
• 14.6 ounces all-purpose flour (about 3 1/4 cups) (easier to go by weight than volume)
• 3 tablespoons canola oil
• 1/4 teaspoon salt
• Cooking spray
• 1 1/2 teaspoons baking powder

Preparation

1. To prepare filling, rub five-spice powder evenly over pork.
   Heat a grill pan over medium-high heat.
   Coat pan with cooking spray.
   Add pork to pan; cook 14 minutes or until a thermometer registers 145F, 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 7 ingredients (through 1/4 teaspoon salt); stir well to combine.
   Cover and refrigerate.
3. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
4. Weigh or 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 (85F - can use proofing drawer or oven), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Punch dough down; let rest 5 minutes.
   Turn dough out onto a clean surface; kneadin baking powder.
   Let dough rest 5 minutes.
6. Diyide dough into 10 equal portions, forming each into a ball.
   Working with 1 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.
7. Arrange 5 buns, seam sides down, 1 inch apart, in each tier of a 2-tiered bamboo steamer.
   Stack tiers; cover with lid.
8. 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.

Serves 10 (serving size: 1 bun)

• Calories 259;
• Fat 6.1g (sat 0.9g, mono 3.2g, poly 1.5g);
• Protein 14.3g, Carbs 35.7g; Fiber 1.6g, Cholesterol 27mg;
• Iron 2.9mg; Sodium 343mg; Calcium 54mg