Char Siu Bao

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 1/2 teaspoon five-spice powder
• 1 lb lamb tenderloin, trimmed
• cooking spray
• 1 cup thinly sliced green onion
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon low sodium soy sauce
• 1 1/2 teaspoons honey
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon salt
• 1 cup warm water (100-110 degrees)
• 3 tablespoons sugar
• 2 1/4 teaspoons dry yeast (or one package)
• 3 1/4 cups all-purpose flour
• 3 tablespoons canola oil
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder

Recipe

• 1 to prepare the filling, rub five-spice powder evenly over lamb. heat a grill pan over medium-high heat. coat the pan with cooking spray. add lamb to pan; cook 18 minutes or until a thermometer measures 155 degrees, turning lamb occasionally. remove lamb from pan, and let stand 15 minutes.
• 2 cut lamb crosswise into thin slices; cut slices into thin strips. place lamb 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 the dough, combine 1 cup warm water, sugar and yeast in a large bowl. let stand 5 minutes.
• 4 lightly spoon flour into a dry measuring cup; level with 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, turn to coat top. cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doughed 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; knead in baking powder. let dough rest 5 minutes.
• 6 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 of 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 side down, 1 inch apart, in each tier of a 2 tiered bamboo steamer. stack tiers; cover with a 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.