Steamed Boneless-Chicken Buns

Filling:

1/2 teaspoon five-spice powder

1 pound chicken breast, trimmed

Cooking spray

1 cup thinly sliced green onions

3 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 tablespoon low-sodium soy sauce

1 1/2 teaspoon honey

1 teaspoon minced peeled fresh ginger

1 teaspoon minced garlic

1/4 teaspoon salt

Dough:

1 cup warm water (100 degrees to 110 degrees)

3 tablespoons sugar

1 package dry yeast (about 2 1/4 teaspoons)

3 1/4 cups all-purpose flour (about 14 2/3 ounces)

3 tablespoons canola oil

1/4 teaspoon salt

1 1/2 teaspoons baking powder

Instructions:

1) To prepare the filling, cut the chicken into cubes (as skinny and small as you can) rub five-spice powder evenly over chicken. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add chicken to pan; cook 18 minutes or until a thermometer registers 155 degrees, turning chicken occasionally. Remove chicken from pan, and let stand for 15 minutes.

2) Place chicken 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 dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand for 5 minutes.

4) 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 degrees), free from drafts, 1 hour or until doubled in size. (Gently press 2 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 1 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. (A) Pinch and seal close 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 streamer. Stack tiers; cover with 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. *Makes 10 servings* (Serving size: 1 bun)