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1.
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For the pork filling, rub the Chinese five spice powder over the pork.
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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 155 degrees F. When done, remove pork from the pan and let sit for 15 minutes.
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2.
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Cut the pork into thin round slices.
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Then cut the slices into small bite-sized pieces.
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Place the pieces in a medium-sized bowl, add the onions, hoisin sauce, rice vinegar, soy sauce, honey, ginger and garlic and stir well.
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Cover and refrigerate.
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3.
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Now start the dough.
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Add water, sugar and yeast to a large bowl.
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Let sit and bloom for about 5 minutes.
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4.
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Now add the flour, salt, and canola oil.
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Stir until the dough starts to form.
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(My dough was on the dryer side but it still worked fine.)
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5.
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On a lightly floured surface, knead the dough until it is smooth and elastic.
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This should take less than 10 minutes.
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In a large bowl, coat the sides with cooking spray and place the dough inside.
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Cover and let sit somewhere warm to rise for about an hour.
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(Gently press into the dough; if your fingermarks stay dented, the dough is done!)
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6.
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Punch the dough down and knead in the baking powder I sprinkled 1/2 teaspoons in at a time, kneading between turns.
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Let the dough rest for 5 minutes.
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7.
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Divide the dough into 10 equal portions.
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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.
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Place a heaping tablespoon of filling in the center and bring the sides up to cover the meat/filling.
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I found it easiest to hold the dough ball in my hand and then pinch and twist to seal.
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Repeat with remaining dough balls.
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8.
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Fill your steamer with about an inch of water, being sure the water doesnt come in through the bottom.
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Bring to a boil.
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Spray the part the buns will sit in with cooking spray.
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Place the buns, seam side down, in the steamer pot so that they do not touch.
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I did 4 at a time.
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9.
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Steam for 10-15 minutes or until puffed and set.
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Let cool on a wire rack for 5-10 minutes.
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Be careful, the filling is hot!
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Enjoy!
