Ingredients
Dough:
- 1 1/2 teaspoons instant dry yeast
- 3/4 cup lukewarm water
- 2 TBS canola oil
- 2 TBS sugar
- 2 tsp baking powder
- Scant 3 cups flour
Filling:
- Pork tenderloin (1 or 2)
- Chashu sauce
Directions
- Up to a day beforehand, marinate pork in chashu sauce, and cook pork accordingly. Shred pork and add more sauce as needed, set aside.
- Set up stand mixer.
- Put the yeast in a small bowl, add the water and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.
- Combine the sugar, baking powder and flour in the bowl of the mixer. Using the dough hook, mix at low-speed to combine. Add the yeast/water/oil mixture.
- With the mixer on medium, allow it to knead the dough until it forms a large ball and cleans the sides of the bowl. If this doesn’t happen add warm water, 1 tablespoon at a time until it forms a large ball and mostly cleans the sides of the bowl. It should feel medium-soft and tacky but should not stick to your finger.
- Lightly oil a large glass bowl and add the dough. Cover with plastic wrap and put in a warm, draft-free place to rise until nearly doubled. This will take about an hour but timing will vary depending on the temperature of the room.
- Once the dough has finished the first proofing it is time to assemble the manapua. Turn the dough out on a lightly floured surface and divide it into 16 equal pieces. Using your hands or a small rolling-pin, form the dough into 5 inch rounds. Place tablespoon of filling in the center of each bun. Bring the edges of the dough circle together
- Get a steamer ready with 2 inches of water. Add the filled dough to the steamer and steam the buns over high heat for about 12-15 minutes. Turn off the steamer and open the lid slightly to let the steam escape. Allow it to sit for 5 minutes before removing the buns from the steamer. Best served warm.