Manapua (Steamed Buns) - Dairy & Nut Free

Ingredients

• 3 cups All-purpose flour
• 1/4 cup Sugar
• 2 teaspoons Instant yeast
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1 cup Water, lukewarm
• 2 tablespoons Vegetable oil
• about 450 g Pork shoulder
• 1/4 cup Soy sauce (or Tamari for gluten-free)
• 2 tablespoons Hoisin sauce (check for nut-free)
• 2 tablespoons Brown sugar
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1/2 teaspoon Five-spice powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 3 cups of all-purpose flour, 1/4 cup of sugar, 2 teaspoons of instant yeast, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Add 1 cup of lukewarm water and 2 tablespoons of vegetable oil. Mix with a spoon or your hands until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
2. 2While the dough is rising, prepare the filling. Cut about 450 g of pork shoulder into 1.27 cm cubes. In a medium bowl, whisk together 1/4 cup of soy sauce (or Tamari), 2 tablespoons of hoisin sauce, 2 tablespoons of brown sugar, 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 1/2 teaspoon of five-spice powder. Add the cubed pork to the marinade and toss to coat. Let it marinate for at least 30 minutes at room temperature.
3. 3Heat a 25.4 cm skillet over medium-high heat. Add the marinated pork and cook, stirring occasionally, for 8-10 minutes, or until the pork is browned and cooked through. The internal temperature should reach 74°C. Remove the cooked pork from the skillet and set aside to cool slightly.
4. 4Once the dough has risen, punch it down gently to release the air. Divide the dough into 6 equal portions. On a lightly floured surface, flatten each portion into a 10.16 cm circle, making the edges slightly thinner than the center.
5. 5Place about 2 tablespoons of the cooked pork filling in the center of each flattened dough circle. Carefully bring the edges of the dough up and around the filling, pinching them together firmly to seal the bun. Twist the top to ensure it's completely closed.
6. 6Prepare your steamer. Line a steamer basket or bamboo steamer with squares of parchment paper. Place the 6 assembled buns on the parchment paper, ensuring they have a little space between them. Steam over simmering water for 15-20 minutes, or until the buns are puffed up and cooked through. They should sound hollow when tapped lightly.
7. 7Carefully remove the steamer basket from the heat. Let the buns rest for 2-3 minutes before serving.

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