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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle yeast over 3 tablespoons lukewarm water and allow to stand until yeast softens. | 2. To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture. | 3. Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Combine until flour incorporates liquid and starts to become a ball. | 4. Add remaining liquid to make a very heavy dough. | 5. Begin kneading the dough in the bowl. Continue kneading until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed. | 6. Remove dough from bowl and rinse out bowl. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil. | 7. Cover with plastic wrap. Allow to rise until double in bulk (about an hour in a warm room). | 8. Place the dough in the refrigerator and allow it to rise (3-6 hours). Punch it down again and allow it to rise again (3 hours). | 9. Proceed with the filling while the dough is rising. In a saute pan, stir cornstarch, hoisin sauce, dry sherry, oyster sauce, ketchup, soy sauce and brown sugar into the 1 cup water until dissolved. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and simmer for 5 minutes. Take off heat and allow to cool completely. Chill covered until 1 hour before you are ready to stuff the manapua. Allow to return to room temperature before using. | 10. When ready to cook, cut 12 (3-inch) squares of waxed paper and coat 1 side with very light coat of nonstick cooking spray. | 11. Punch down dough and divide into 12 pieces. Roll each into a ball. | 12. Make the dough as thin as you can and try to keep the edges thinner than the center. | 13. Place the circle of dough in the palm of your hand. Spoon in a couple of tablespoons of filling, cupping the dough around it. | 14. With the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so. | 15. Place the completed manapua on a square of greased waxed paper. Allow to plump up into a globe with a taut exterior. | 16. Heat a steamer with plenty of water or preheat an oven at 350 degrees F. | 17. If using steamer, fill steamer with manapua on their papers about 1 to 2 inches apart. Cover and steam vigorously for 15 minutes. Remove steamer from heat, let stand 5 minutes, then open. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid. This will prevent steam from dropping onto manapua while steaming. | 18. If baking, place manapua on their papers on a baking sheet about 1-2 inches apart. Brush top of buns with a little vegetable oil and bake 20 to 25 minutes. Remove from oven and allow to stand 1 minutes. Serve hot. | 19. Manapua can be frozen. Frozen bau may be reheated by wrapping with a paper towel and microwaving for 1 minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	package		-	-	-	-
water	3	tablespoons		0.0	0.0	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
shortening	1 1/2	1/2		2718.3	0.0	0.0	307.5
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
flour	6	cups	sifted	2187.36	160.8768	190.5624	104.07600000000001
sesame oil	1/2	tablespoon		60.111999999999995	0.0	0.0	6.8
water	1	cup		0.0	0.0	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
sherry	1	tablespoon		-	-	-	-
catsup	1	tablespoon		17.17	4.658	0.1768	0.017
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
pork	1		diced	1705.536	0.0	63.0958	159.0775

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.