My Favorite Hawaiian Manuapua |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I got this recipe from and it brings me right back to home when I was little and ate these continually. Ingredients:
1 cup water |
2 tablespoons cornstarch |
2 tablespoons sugar |
1/2 teaspoon salt |
1 lb chinese barbecue pork, diced (char siu) |
1 (1/4 ounce) package active dry yeast |
1 3/4 cups lukewarm water, 110 to 115 degrees in temperature |
1/2 cup sugar |
1 tablespoon salad oil |
1 teaspoon salt |
5 1/2 cups flour |
36 inches squares oiled brown paper (from sacks) |
Directions:
1. The first set of ingredients listed are for the filling the second set is for the dough.
2. Soften yeast in lukewarm water.
3. Add next 3 ingredients, stirring until dissolved.
4. Add flour, a cup at a time, mixing well after each addition.
5. Work dough with hands, if necessary.
6. Knead 5 minutes on floured board.
7. Place dough in a lightly oiled bowl; turn dough over, greased side up.
8. Cover and let rise in a warm place free from drafts, about 1 1/2 hours or until doubled in bulk.
9. Punch down.
10. Cut dough into 12 pieces.
11. Shape into balls and flatten to 3-inch circles.
12. Place 1/4 cup filling in center and bring edges of dough together, pinching to seal. Place sealed-side-down on oiled paper.
13. Cover and allow to rise 45 minutes or until doubled.
14. Place on rack in steamer.
15. Drape a clean dry dishcloth over steamer and secure with cover bringing ends of cloth on top of lid.
16. Steam over medium heat for 25 minutes.
17. Makes 1 dozen.
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