Recipe Number: 1091471138
|Foa da Bun
1 pkg dry yeast (I use da Rapid Rise kine)
2 Tbsp lukewarm water
2 C lukewarm Water
1 1/2 Tbsp Cooking oil or shortening (I use canola)
1 Tbsp Sesame oil
1/4 C Sugar
3/4 tsp Salt
6 C. Sifted unbleached flour (I lazy so I just dump em insai da bowl, no need sift)
1/2 Tbsp Sesame oil
Pieces of wax paper or parchment paper, cut into 2" squares
|Foa da Filling
1 C Water
2 Tbsp Cornstarch
2 Tbsp Sugar
1/2 tsp Salt
1 pound char siu, diced (can go make your own...eida use Noh Brand char siu powder or Lee Kum Kee Char Siu sauce. Follow da directions, eh? I tink da Noh brand make da char siu more salty and da Lee Kum Kee one make em moa sweet)
Few drops red food coloring, optional
About 2 tsp Chinese 5-spice powda*
About 2 tsp hoisin sauce*
About 3 tsp oysta sauce*
About 2 tsp Japanese cooking wine* (mirin or can use sherry)
1/4 c. sliced green onion
1 can water chestnuts, diced
About 3 T cilantro, chopped
|Sprinkle yeast ova 2 T. water and allow da buggah to stand until yeast softens. Den to da rest of da water, add da oil or shortening and da sesame oil, sugar and salt, and stir until dissolved. Cool and den add to yeast mixcha. Dump da flour in one beeg mixing bowl and add most of da liquid. If you lazy, you can dump da ting insai one very powerful stand mixa. Den geev em by hand or in da mixa until da bugga stay come smooth and da dough get dis kine stringy things. Hemo da dough from da bowl, rinse out da bowl and pour da 1/3 T sesame oil insai and den roll da dough insai da bowl to coat with da oil. Den go cova da bowl wit da kine plastic wrap and let da buggah tink about tings until stay double in volume. Jus befoa da ting go take over your kitchen, punch down da dough (punch em down good... pretend da dough da head of your worst enemy). Den go lomi da dough lido bit moa and put back insai da bowl. Let em rise one moa time (dis second rising is what makes em moa ono) until it almost doubles in volume again. Now you almost ready for make manapua!
While you stay waiting for da dough to do its ting, go make da filling, OK? First ting you gotta do after you cook da char siu is chop em up. I too lazy so I wen stick da roast pork insai da food processor and wen go pulse da bugga until kind of fine chop. Den dump dat insai one bowl wit everyting but da water, cornstarch, shuga and salt (you going make one kine sauce wit da water kine). Lomi good. Now take da water, cornstarch, shuga and salt and go stir until dissolved. When dat happens, go turn up da heat until da liquid stay boiling. Cook for about 1 minute, until da ting kind of thick. If you going add da food coloring, can go add dat to da sauce now. Let da sauce cool down lido bit (maybe 5 minutes) and den go dump em insai da bowl wit da char siu and da onions and water chestnut and da sauces and powders. All da stuff dat stay get one hoku (*) is da stuff you can adjust to your taste. Some people like em more salty, others like em more sweet.
Now for sure you ready foa make da manapua (finally! Actually I tink da ting take more long for me to write laidis den to actually make da manapua) Take da hapai dough, punch em down again and den pinch da buggah in half and den in half again. Make shua you go cova da pieces you not using right away. Odda wise, can go dry out. So now you stay working wit about 1/4 of da dough. Pinch off manini kine pieces (about da size of golf balls). Den go roll em flat (until dey about 1/8" thick and maybe 4" across).No make da dough too thick because everybody going complain dat get too much bun and not enough filling oddawise. Take da dough circle and in da centa, go put about 1-2 tsp of da filling. Den go pull da ends togeda and put da part sai down on da paper. Can let da little manapuas rest lido bit befoa dey get steamed. You can make em all befoa you start steaming, but since going take 15 minutes for steam one batch, almost as easy to make da next batch when da first batch still steaming.
Steam da buggahs for 15 minutes. Can freeze if you like, and stay more ono da next day I tink because da flavas going mix some more.
If you make da kine 4" wide circles, you can make 24 of dese manapua, which are jes da right size foa maybe 2 bites. If you make da circles biga, you only going get 12, which is da original quantity.
|I wen take dis to da last Pacific NW Pikanini Gathering of da Ohana and everybody wen go whack 'em up.