Recipe for Manapua!!

AH nothing like some local food from Hawaii-MANAPUA-Today I will show you the correct way to make a great recipe you will love!!

(Manapua) Stuffed Dough..This Recipe makes 2 dozen or more I got 36 out of my last batch..
Start with the Char Siu Meat first. The Pork can take 4+ Hours to cook. The Pork should tender enough to pull apart with a fork.
Char Siu (Meat Mix)
1. You will need a Pork Butt or Shoulder either will do.
2. Char Siu Mix (NOH) brand is this best to use.
3. Green Onions cleaned and chopped.
4. Take the Pork add a generous amount of Char Siu mix to cover all sides of the pork. Slow cook it for a good 4+ hours or until you can pull the meat apart with ease. Add Green Onions after your done pulling pork. Strain as much of the juice as possible so the dough wont be so wet. Set meat aside to cool to the touch.
Dough:
1. 1 3/4 Cup warm water
2. 3/4 Cup sugar
3. 1 packet of yeast
4. 1 tsp baking powder
5. 6 1/2 cups unsifted all-purpose flour.
Dough Prep:
Dissolve yeast and sugar in the warm water. Dissolved–immediately add baking powder (important step)..Knead dough till firm and dry. I use a kitchen aid with the dough hook. Dough: all depends on how long the dough takes to raise. Have patients with it.. Its worth the wait. I put dough inside a big bowl with a lid and place it in the sink with water above 105 degrees and wait for the lid to pop. Cut about 30 squares of Parchment Papers 4×4 is good enough. Prep a sheet pan with flour. The dough will be sticky make sure you have your hands covered in flour. Pull dough balls off about the size of a golf ball or larger depends on how big you want your Manapua–Remember the dough will be rising again before you stuff and while its cooking.

Stuffing and Steaming off the Manapua’s:
–Meat to dough ratio it’s almost 50/50 the dough will be able to pulled over the meat.Take the dough and flatten in not like a pancake leave the middle raised up. Put about 1 to 2 tablespoons of meat on the middle of the dough pull the edges of the dough over the meat pinch sides. Flip Manapua and place it on the parchment paper. At this point the dough is stufffed, flipped and ready for the steamer. Steaming the Manapua’s:
DO NOT STEAM Manapua’s on high that just makes the dough sweat and it becomes a sticky mess. Fill steamer with the correct amount of water. Med to Med-high temp Cooking time is about 10 mins. Place on cooling rack. Your PAU HANA!! (done work) eat and enjoy!!
Any questions please feel free to leave a message or tweet me etc.. I will answer..Thanks and I hope you try to make this. Please let me know how yours comes out and if you like them. Enjoy!!
Echo-