My Favorite Hawaiian Manuapua

Submitted by bmxmama

"I got this recipe from Alohaworld.com and it brings me right back to home when I was little and ate these continually."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 12

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.

Reviews

[mianbao]

These are good! The dough was easy to work with. I used slightly less than 5 cups of bread flour. There don't seem to be any directions for the filling, but it seemed quite straightforward, and it was. I put the water, cornstarch, sugar and salt into a saucepan, mixed them together, then added the diced barbecued pork, and the small amount of sauce that came with it, and cooked this briefly over medium heat, while stirring, until it thickened. I then cooled the mixture a little, and wrapped the dough around it. I made somewhat smaller dumplings, weighing the dough into 28 45-gram (about 1 1/2 oz) pieces. The steaming was a little tricky. I suggest cooking a small batch first. After my first batch, things went well. I used a Chinese wood and bamboo steamer, so didn't need to use a cloth. Thank you very much for posting this recipe. I enjoyed making them.