THE MANAPUA FILLING

Steam for 1 hour:

 1 pound pork shoulder

Cool, then chop the meat very fine (1/4" pieces)

Finely chop:

 2 stalk celery
 4 green onions

In a hot skillet, fry for 3 minutes:

 chopped pork
 chopped celery
 chopped green onions

Add and simmer for 2 minutes:

 2 teaspoon Chinese Five Spice (seasoning)
 1 Tablespoon sugar
 1/2 cup hot water

Mix and add:

 1 Tablespoon cornstarch
 2 Tablespoons water

Stir and continue cooking until broth is clear.
Set aside to cool.


THE BUN

Mix and let stand for 10 minutes:

 1 package yeast
 1 teaspoon sugar
 1/4 cup warm water

Add:

 3 Tablespoons sugar
 1 teaspoon salt
 1 Cup warm milk
 2 Tablespoons Oil
 4 Cups flour

Kneed for 10 minutes
Let raise.

While the dough is rising, cut 24 pieces of waxed paper, 6" x 6".

Punch down the dough and knead for 2 more minutes.
Cut into 24 pieces.
Roll each piece flat to be 4" or 5" across.
Place 1 tablespoon of the filling in the center of each bun.
Fold edges toward the center over the filling.
Place 'folded side' down onto a 6" x 6" piece of waxed paper.
Let raise again

In batches that fit your steamer: Steam covered for 10 minutes.

NOTE: Make sure you remove the steamer lid before you turn off the heat to avoid condensed water from dripping back to the buns.

Remove manapua.
Turn the heat back on under the steamer.
Continue steaming the rest of the batchs.

Ono kau kau (pronounced OH-no cow cow) - "Delicious Food" in Hawaiian.

You can bake these at 350° until tops are browned. (but steaming is better)