Filling:
1/2 t. five-spice powder
1 lb. pork tenderloin, trimmed
cooking spray
1 C. thinly sliced green onions
3 T. hoisin sauce
2 T. rice vinegar
1 T. low-sodium soy sauce
1-1/2 t. honey
1 t. fresh ginger, minced
1 t. garlic, minced
1/4 t. salt
Dough:
1 C. warm water (100-110 F)
3 T. sugar
1 package dry yeast
3-1/4 C. all-purpose flour
3 T. canola oil
1/4 t. salt
1-1/2 t. baking powder
To prepare the filling, run five-spice powder evenly over pork. Heat a grill pan over medium-high heat and coat with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 145, 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 salt); stir well to combine. Cover and refrigerate.
To prepare dough, combine 1 C. warm water, sugar and yeast in a large bowl; let stand 5 minutes.
Add flour, oil and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Kneed 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, 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; kneed 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 C. 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 in 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.
Serving size 1 bun: 259 calories, 6.1g Fat, 14.3g, Protein, 35.7g carbs, 1.6g fiber, 343mg Sodium