Prep Time: 60 Prepare Time: 75 Ready In: 6 hrs
Dough.
1 package dry yeast
3 tablespoons lukewarm water
2 cups tepid to warm water grocery list
1-1/two tablespoons oil or shortening
1/4 cup sugar
3/4 teaspoon salt
6 cups sifted flour
1/2 tablespoon sesame oil
Filling:
1 cup water
two tablespoons corn starch
two tablespoons sugar
1/2 teaspoon salt
1 pound char siu, diced (see recipe below)
red food coloring (optional)
Char Siu
3 lbs boneless pork
3 Tablespoons of warmed honey
marinade:
1 teaspoon salt
4 Tablespoons of Aloha shoyu
4 teaspoon Finely minced ginger root OR 4 thin slices Ginger root
3 Tablespoons of honey, warmed
2 Tablespoons of sugar, white-colored or brown
1 teaspoon or even more Crushed garlic clove
3 Tablespoons of grain wine OR Sherry (NEVER USE cooking sherry. )
1 Tablespoons of Chinese 5 spice powder
2 Tablespoons of hoisin sauce OR oyster sauce
2 drops red food color (more or none if prefered)
Dough :
Sprinkle yeast over 3 tablespoons water and permit to face until yeast softens.
To remaining water, add oil or shortening, salt and sugar, stirring until melted or dissolved.
Awesome. Add yeast mixture. Place flour inside a large mixing bowl or perhaps a heavy-duty mixer and add the majority of the liquid. Begin kneading. Add remaining liquid to create a very heavy dough.
Continue kneading or mixing til you have an even ball that's starting to show indications of lengthy strands around the outdoors, indicating the gluten has full-grown.
Remove dough from bowl and wash it out bowl. Pour sesame oil into bowl, return dough and switch it around until engrossed in a skinny layer from the oil. Cover with plastic wrap. Let it rise until double in large quantities -- around an hour inside a warm room. Placing the dough within the refrigerator and letting it rise there, 3-6 hrs, develops the taste.
Proceed using the filling or lightly deflate the dough and let it rise for again, that will further boost the flavor.
Filling.
If you work with store-bought char siu. Inside a pot, stir corn starch, salt and sugar in water until dissolved. Provide a boil, reduce heat and simmer one minute, stirring constantly. Add char siu and, if preferred, red food coloring.
To stuff manapua :
Heat a steamer with lots of water.
Cut 12 (3-inch) squares of waxed paper and coat 1 affiliate with 1/2 second coat of nonstick cooking spray.
Punch lower dough and divide into 12 pieces.
Roll each right into a ball.
Flatten right into a circle about 6 inches across.
Result in the dough as thin as possible and then try to keep your edges thinner compared to center.
Put the circle of dough in the users hand of the hands.
Spoon over a couple of tablespoons filling, cupping the dough around it.
Then, using the thumb and finger from the other hands, pinch the perimeters from the dough just like you were creating a fluted edging on the cake crust. Pinch the folds together, twisting them while you achieve this.
Put the completed manapua on the square of greased waxed paper.
Let it plump up right into a globe having a taut exterior.
Devote steamer on their own squares of paper about one to two inches apart.
Cover and steam intensely for fifteen minutes.
If utilizing a metal steamer, convey a folded tea towel across surface of steamer, holding it in place using the lid. This can prevent steam from shedding onto manapua. If utilizing a bamboo steamer, this isn't necessary. Remove steamer from heat, let stand a few minutes, then open.
Serve hot.
Note: To bake manapua, brush surface of buns after some canola oil and bake 20 to 25 minutes at 350 levels
Char Siu
Cut pork into 2-3 inch wide strips and put in 1 woman sized plastic bag
Heat Soy sauce, Honey and Sugar together in sauce pan til disolved
mix other marinade ingredients together and increase soy mixture
pour over pork and marinade for six+hrs or overnight, turning from time to time.
Marinading as much as 24 hrs is okay.
Preheat oven to 400 levels.
Prepare roasting pan with 1 " water in bottom of pan.
Place pork strips on wire rack over pan w/ water and put on mid-rack of oven
roast 20-25 mins basting with 2-3 Tablespoons of warmed honey
turn and baste other part for twenty five-half an hour
honey should nicely char edges
slice accross grain in chunks or fine slices