Recipe - Veggie Filled Manapua

DUMPLING
1 pack Dried yeast
1 cup Warm water
1 tablespoon Sugar
2 tablespoon Salad oil
1 teaspoon Salt
3 cup Allpurpose flour

VEGGIE FILLING
2 cup Broccoli; chopped fine
2 cup Bok choy; chopped
1 teaspoon Fresh ginger root; minced
One half cup Waterchestnuts; chopped
1 cup Cashews; chopped
1 tablespoon Vegetable oil
3 tablespoon Soy sauce
1 teaspoon Sugar
1 tablespoon Cornstarch
One fourth cup Water
One fourth teaspoon Lemon juice
1 tablespoon Sesame oil

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@prodigy.com (MS MARY E SPERO) on
May 17, 1998