Tai Chi Steam Buns (Manapua)
Filling:
1/2 lb. ground pork
1/3 cup minced char siu or roast pork
1/3 cup minced bamboo shoots
1/3 cup minced water chestnut
1/4 cup chopped green onion
1/4 cup chopped Chinese parsley
Filling Seasoning:
2 tsp. shoyu
1 Tbsp. water
2 tsp. sugar
2 tsp. cornstarch
Dough:
1 1/4 cup 1% milk
3 to 3 1/2 cups all purpose flour
1 tsp. active dry yeast
1/4 tsp. baking powder
1 tsp. salt
1 tsp. sugar
Preparing the Filling:
1. In a medium sauce pan, cook ground pork into a crumbly texture.
2. Add all other filling ingredients and sauce for 2 minutes.
3. Combine seasoning ingredients and pour into meat mixture, stir to combine.
4. Set aside and let cool.
Dough preparation:
1. In a mixing bowl combine milk, yeast, baking powder, salt, sugar. Stir to dissolve.
2. Add flour to form a firm, pliable dough. should not be sticky.
3. Knead till smooth and place into a greased bowl, covered with a cloth to rise. 1 hr.
4. After an hour or double in size, punch down and divide into 8 equal portions.
5. Round each dough ball on a flour dusted counter, flatten to about 4 inch diameter.
6. Place about 2 Tbsp. of filling in center of flatted dough then gather edges to center and pinch together.
7. Round out on counter and place on parchment paper square.
8. Arrange in steamer rack to rise, cover with cloth and let rise 1/2 hour.
9. steam buns 8-10 minutes.