My Favorite Hawaiian Manuapua
- Reviews 1
Ready In: 1 hr
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 (1/4ounce) 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
- The first set of ingredients listed are for the filling the second set is for the dough.
- Soften yeast in lukewarm water.
- Add next 3 ingredients, stirring until dissolved.
- Add flour, a cup at a time, mixing well after each addition.
- Work dough with hands, if necessary.
- Knead 5 minutes on floured board.
- Place dough in a lightly oiled bowl; turn dough over, greased side up.
- Cover and let rise in a warm place free from drafts, about 1 1/2 hours or until doubled in bulk.
- Punch down.
- Cut dough into 12 pieces.
- Shape into balls and flatten to 3-inch circles.
- Place 1/4 cup filling in center and bring edges of dough together, pinching to seal. Place sealed-side-down on oiled paper.
- Cover and allow to rise 45 minutes or until doubled.
- Place on rack in steamer.
- Drape a clean dry dishcloth over steamer and secure with cover bringing ends of cloth on top of lid.
- Steam over medium heat for 25 minutes.
- Makes 1 dozen.
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