I got this recipe from Alohaworld.com and it brings me right back to home when I was little and ate these continually.
My Private Note
Units: US | Metric
- 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)
- 1The first set of ingredients listed are for the filling the second set is for the dough.
- 2Soften yeast in lukewarm water.
- 3Add next 3 ingredients, stirring until dissolved.
- 4Add flour, a cup at a time, mixing well after each addition.
- 5Work dough with hands, if necessary.
- 6Knead 5 minutes on floured board.
- 7Place dough in a lightly oiled bowl; turn dough over, greased side up.
- 8Cover and let rise in a warm place free from drafts, about 1 1/2 hours or until doubled in bulk.
- 9Punch down.
- 10Cut dough into 12 pieces.
- 11Shape into balls and flatten to 3-inch circles.
- 12Place 1/4 cup filling in center and bring edges of dough together, pinching to seal. Place sealed-side-down on oiled paper.
- 13Cover and allow to rise 45 minutes or until doubled.
- 14Place on rack in steamer.
- 15Drape a clean dry dishcloth over steamer and secure with cover bringing ends of cloth on top of lid.
- 16Steam over medium heat for 25 minutes.
- 17Makes 1 dozen.
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Nutritional Facts for My Favorite Hawaiian Manuapua
Serving Size: 1 (125 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 265.8
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 294.0 mg
- Total Carbohydrate 55.6 g
- Dietary Fiber 1.7 g
- Sugars 10.5 g
- Protein 6.1 g
The following items or measurements are not included:
Chinese barbecue pork