STEAMED PORK BUNS RECIPE RECIPES

Steps:

• 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 and next 7 ingredients (through 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°), 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.

Steps:

• Combine milk and water in a large bowl. Dissolve 1 teaspoon sugar and yeast in milk mixture; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1/2 teaspoon salt; stir until dough forms. Turn out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough; if indentation remains, dough has risen enough.) Punch dough down; cover and let rise in a warm place (85°) 30 minutes or until doubled in size.
• Preheat oven to 475°.
• To prepare filling, combine 1/3 cup vinegar and next 6 ingredients (1/3 cup vinegar through garlic) in a zip-top plastic bag. Add pork; seal and chill 30 minutes, turning bag to coat. Strain mixture through a sieve over a bowl; reserve marinade. Place pork in a shallow roasting pan coated with cooking spray. Bake at 475° for 25 minutes or until done. Let stand 5 minutes; finely chop. Pour reserved marinade into a saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 8 minutes). Combine pork and reduced marinade.
• Divide dough into 24 portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll into a 3 1/2-inch circle on a floured surface. Spoon about 1 tablespoon filling onto center of circle. Moisten edges of dough with water; gather edges together to encase filling, pinching edges to seal. Gently twist sealed edges to form a pouch shape.
• Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1 inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 10 minutes or until dough is translucent (dumplings will be puffy and spongy). Remove the dumplings from steamer. Repeat procedure with remaining lettuce leaves and dumplings.
• To prepare sauce, combine 1/3 cup soy sauce, 3 tablespoons vinegar, and seeds. Serve the dumplings immediately with sauce.