TVP and Pork Buns (Char Siu Bao)

Ingredients

• Pumpkin pie spice

  Spices

  ½ tsp or 0.9g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Hoisin sauce

  Ready-to-serve

  3 tbsp or 48g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Honey

  1 ½ tsp or 11g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  1 tsp or 3g

• Salt

  Table

  ¼ tsp or 2g

• Water

  Plain, clean water

  1 cup or 237g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Yeast

  Leavening agents, baker's, active dry

  2 ¼ tsp or 9g

• Wheat flour

  White, all-purpose, unenriched

  3 ¼ cup or 406g

• Canola oil

  3 tbsp or 42g

• Salt

  Table

  ¼ tsp or 2g

• Baking powder

  Leavening agents, low-sodium

  1 ½ tsp or 8g

• Tvp (Textured Vegetable Protein), dry

  Bob's Red Mill

  2 ¹¹⁄₁₆ oz or 77g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  8 oz or 227g

Directions

1. 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.
2. (source: https://www.myrecipes.com/recipe/steamed-pork-buns-char-siu-bao)

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