Manapua #1  
Recipe Number: 1097549561
Contributor: Arthur
1 C water
2 Tbsp cornstarch
2 Tbsp sugar
1/2 tsp salt
1 lb Char siu (chinese barbecued pork) - diced
1 package Active dry yeast
1 3/4 C Lukewarm water, 110 to 115 degrees in temperature
1/2 C Sugar
1 Tbsp Salad oil
1 tsp Salt
5 1/2 C Flour
12 3-inch squares Oiled brown paper (from sacks)
Cooking Instructions
Soften yeast in lukewarm water. Add next 3 ingredients, stirring until dissolved. Add flour, a cup at a time, mixing well after each addition. Work dough with hands, if necessary. Knead 5 minutes on floured board. Place dough in a lightly oiled bowl; turn dough over, greased side up. Cover and let rise in a warm place free from drafts, about 1 1/2 hours or until doubled in bulk. Punch down. Cut dough into 12 pieces.

Shape into balls and flatten to 3-inch circles. Place 1/4 cup filling in center and bring edges of dough together, pinching to seal. Place sealed-side-down on oiled paper. Cover and allow to rise 45 minutes or until doubled. Place on rack in steamer. Drape a clean dry dishcloth over steamer and secure with cover bringing ends of cloth on top of lid. Steam over medium heat for 25 minutes. Makes 1 dozen