Manapua
Char Siu Bao
Dough:
1 1/4 cup warm water
1 teaspoon sugar
1 tsp. kosher salt
1 teaspoon dry yeast
1 Tablespoon vegetable oil
3 1/4 cups bread flour
Combine, mix, knead till smooth.Yields 6-8 dough balls
Manapua Filling:
1 pound char siu ( red sweet roasted pork), diced OR
If you don’t have char siu, use 1 lb. ground pork instead. (see recipe below)
Cheaper and more available.
1 Tablespoon soy sauce
2 Tablespoons oyster sauce
2 teaspoons sesame oil
1 tsp. Chinese five spice
1/4 cup chopped green onion or Cilantro
2-3 Shiitake mushroom. Soaked and minced
1 medium carrot minced (optional for color)
1 Tbsp Corn starch
Directions:
If using Char Siu,
Heat vegetable oil in a medium sauce pan.
Add remaining ingredients, and stir-fry
until heated through. Cool.
If using Ground Pork
In a small bowl combine, oyster sauce, shoyu, sesame oil, five spice, corn starch. Mix well.
Brown ground pork in a medium sauce pan. Drain fat.
Add 1/2 minced onion, 1 medium minced carrot. 1 Tbsp. prepared Char Siu sauce (Lee Kum Kee or Lums Char Siu sauce)
Optional (Red food color if desired, paste type) may be added
Pour sauce in with pork mixture and heat till sauce is heated through.
Set aside to cool.
Making Manapua:
1. Divide dough into 6-8 even portions.
2. Flatten each dough ball to 4 inch diameter, using rollin pin.
3. Place spoonful of filling in center, gather edges and pinch to seal.
4. Put manapua on a square piece of waxed paper or parchment paper.
5. Let rise at least 15 minutes or till it doubles in size.
6. Bake on cookie sheet 15min at 350 degrees