Veggie filled manapua
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dried yeast |
| 1 | cup | Warm water |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Salad oil |
| 1 | teaspoon | Salt |
| 3 | cups | All-purpose flour |
| 2 | cups | Broccoli; chopped fine |
| 2 | cups | Bok choy; chopped |
| 1 | teaspoon | Fresh ginger root; minced |
| ½ | cup | Waterchestnuts; chopped |
| 1 | cup | Cashews; chopped |
| 1 | tablespoon | Vegetable oil |
| 3 | tablespoons | Soy sauce |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
| ¼ | teaspoon | Lemon juice |
| 1 | tablespoon | Sesame oil |
Directions
DUMPLING
VEGGIE FILLING
DOUGH: Dissolve yeast in warm water, add sugar, salt, and oil. Set aside for 10 minutes or until the mixture is bubbly. Stir in flour a little at a time until dough holds together. Turn out onto floured surface and knead until smooth and elastic. Add more flour as needed to prevent sticking.
Place dough in lightly greased bowl, turn dough over in bowl and cover. Let rise till doubled in bulk.
FILLING: In small bowl mix together soy sauce, sugar, water, cornstarch and lemon juice. Set aside. Add veggie oil to very hot skillet (or wok). Add ginger broccoli and bok choy and stir fry for a minute or two. Stir in waterchestnuts and cashews; stir fry for another minute or two. Pour soy sauce mixture over veggies and cook until liquid thickens. Add sesame oil and remove from heat. Cool.
BAKED MANAPUA: Preheat Oven to 350 F. Divide dough into 12 equal balls.
Roll each into 5" circle. Place 2 rounded tablespoons of filling in center of each circle. Bring dough up around filling and twist to seal. Place buns 2" apart on greased cookie sheet. Cover and let rise 30 minutes. Bake at 350 F. for 20 minutes or until golden. Can also be steamed.
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Auntie Malia
Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on May 17, 1998