Recipe by Texas Aggie Mom
When I was in high school my dad was stationed in Hawaii. One of the things we loved the most were the manapuas. We'd buy them off the lunch truck that came by the school each day. This recipe is from my high school home economics class from the late 70's. Thanks Mrs. Tanaka! (I have no idea how many servings this makes. It's been years since I've done this. If anyone tries this, let me know how many it makes so I can update the servings!)
- 1 (1/4 ounce) package dry yeast
- 3 tablespoons warm water
- 1 1⁄2 cups water
- 1 1⁄2 tablespoons solid shortening
- 1 teaspoon salt
- 1⁄2 cup sugar
- 6 cups flour
- 1 1⁄4 cups canned ham, chopped
- 1 link Chinese sausage, chopped (called lup chong)
- 1⁄2 cup bamboo shoot, chopped
- 1⁄4 cup dried mushroom, chopped
- 1⁄2 cup green onion, chopped
- 1 1⁄2 tablespoons sugar
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- 1⁄4 teaspoon red food coloring
Directions See How It's Made
- In a custard cup, sprinkle the dry yeast over the 3 tablespoons of warm water and let stand until the yeast is softened.
- In a small saucepan, heat 11/2 cups water, solid shortening, salt and sugar. Stir until melted. Cool.
- Combine the softened yeast and shortening mixture in a large bowl.
- Add flour, 1 cup at a time mixing well after each addition. Knead until dough is stiff. Let rise until double in bulk, about 2 hours.
- Punch dough down and knead again.
- Cut into 2 inch balls and stuff with filling, making sure that there is no opening for the filling to fall out.
- Place on a small square of waxed paper (about 3" X 3"). Let rise for 11/2 to 2 hours.
- Steam until done, about 15 - 20 minutes. Serve hot.
- Pan fry ham, lup chong, bamboo shoots and mushrooms.
- Add oyster sauce, sugar, soy sauce and red food coloring.
- Cook until the mixture absorbs the sauce.
- Add green onions before turning off the flame.
- Cool before stuffing into the buns.