Pork Bun or Manapua
Bun:
2-1/4 c lukewarm water
2 T shortening
1/2 c sugar
1 tsp solt
1 cake yeast
8 c sifted flour
Filling:
1/2 Ib diced pork
1 c chopped ham or canned meat
1/2 c chopped mushrooms
Green onions, Chinese parsley
Shoyu
Salt
Ajinomoto
In lukewarm water, melt shortening, sugar and salt. Add yeast and blend well. Pour in flour (1 cup at a time) until well mixed. Let rise until double in bulk. Knead down. Stuff with filling, being sure there is no opening for filling to spill out. Place on small square of waxpaper.
To make filling:
Dice pork and pan fry until well cooked. Add ham, mushroom and heat. Add seasonings and cook until mixture absorbs some shoyu. Add parsley and onion before turning off flame. Cool before stuffing into bun.
To steam:
Have water in pot boiling. Place rack over water, being sure it is above the water level. A straw basket may be used. Place bun (leave paper on) and steam until done. Serve hot.
