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1.rub five spice powder 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 thermometer registers at 155 degrees, turning pork occasionally. Remove pork from pan and let stand 15 minutes.
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2. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in medium bowl. Add onions and next 7 ingredients (through salt). Stir and refrigerate.
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3. to prepare the dough, combine 1 cup warm water, sugar, and yeast in a large bowl. Let stand 5 minutes.
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4. Lightly spoon flour intro dry measuring cups; level with a knife. Add flour, oil and salt to yeast mixture; stir until a soft dough forms. Turn dough 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 until double in size.
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5. Punch down and let rest 5 minutes. Turn dough onto a clean surface, knead in baking powder. Let rest 5 minutes.
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6. Divide into equal sized balls and cover those not working with. roll ball into 5 inch circle and 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.
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7. Arrange buns seam side down, 1 inch apart, in two tiered bamboo steamed. stack tiers and cover with a lid.
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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.
