Manapua

Dough: 5-6 C Flour 1/4 C Sugar 1 3/4 C Warm water 2 Tbsp Shortening 1 Tbsp Yeast

Filling: 1 lb Char siu (BBQ Pork-shown); Shoyu Chicken; Pizza Sausage-Ground Beef; Seafood

Cooking Instructions

Dough: Dissolve yeast in water. Add sugar and shortening. Mix in enough flour to make a fairly stiff dough. Knead until smooth. Cover and let rise in warm place for 2-4 hours until double. Manapua Preparation: Chop char siu into small pieces. Divide dough into 24 pieces, then flatten with palm of hand. Place one portion filling in middle of dough circle. Pleat edges of circle and press firmly; pleat entire circle in this fasion. Wrap up entire circle and press all edges together to close. Place filled buns on squares of paper and let rise 10 minutes. Arrange buns in a steamer 1/2 inch apart and steam 15-18 minutes over high heat; remove and serve.   If you use shoyu chicken, make sure you drain off the juice before placing in dough... *Manapua can be baked too...just brush on melted butter or oil*  With Shoyu Chicken 2-3 Tbsp Shoyu/soy sauce (lite) 1 Tbsp Sugar 2 Tbsp Cornstarch 1 C Water 1 Lb Cooked chicken, diced Salt & pepper to taste Combine first 4 ingredients and bring to a boil, stirring constantly. Simmer for a minute then add cooked chicken and salt and pepper. Once chicken is heated, set a side to cool before using as a filling.