Manapua

• Dough
• lukewarm water2 cups
• sugar↗1 cup
• salt↗1 teaspoon
• dry yeast (not rapid yeast)↗3 packages
• vegetable oil↗8 tablespoons
• flour↗7 cups
• Filling
• Chinese sausage, diced↗4 cups
• garlic, finely minced↗1⁄4 teaspoon
• bean sprouts1 cup
• carrot, coarsely shredded↗1⁄2 cup
• green onion, chopped↗1
• shiitake mushroom, sliced↗1⁄2
• sherry wine↗2 teaspoons
• tablespoon soy sauce↗1⁄2
• tablespoons oyster sauce↗2
• tablespoons water↗2
• tablespoon cornstarch↗1
• tablespoons sugar↗1 1⁄2

Step-by-step instructions

1. 1

   Dough: Mix dry ingredients together (including yeast).

2. 2

   Add oil and water and mix well.

3. 3

   Knead dough until smooth (about 10 minutes).

4. 4

   Place in a large bowl; cover with a clean damp cloth and leave in a warm place to rise for about 2 hours.

5. 5

   Filling: Mix together sherry, oyster sauce, soy sauce, water, sugar and cornstarch until free of lumps.

6. 6

   Heat 1 T oil in a wok or pan over medium heat, add sausage and saute for 1 minute.

7. 7

   Add vegetables and cook until crisp tender.

8. 8

   Add liquid mixture and cook until thickened slightly.

9. 9

   Cool before using.

10. 10

    Divide manapua dough into 24 balls.

11. 11

    Slightly flatten each ball, then roll out to 4-inch disks, leaving the center of the circle twice as thick as the sides.

12. 12

    Place 1 T of filling in the center of the dough.

13. 13

    Gather up the sides around the filling and twist dough to seal.

14. 14

    Place with twisted side down on a 2-inch square piece of wax paper.

15. 15

    Put buns 2 inches apart in a steamer and allow to rise for another hour.

16. 16

    Steam for 15 minutes.

17. 17

    If you prefer to bake the manapua, preheat oven to 350°.

18. 18

    Set the buns 2 inches apart on a baking sheet.

19. 19

    Brush with a mixture of 1 beaten egg, water and 1/4 tsp sugar.

20. 20

    Bake 20-25 minutes until golden brown.