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1
Dough: Mix dry ingredients together (including yeast).
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2
Add oil and water and mix well.
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3
Knead dough until smooth (about 10 minutes).
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4
Place in a large bowl; cover with a clean damp cloth and leave in a warm place to rise for about 2 hours.
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5
Filling: Mix together sherry, oyster sauce, soy sauce, water, sugar and cornstarch until free of lumps.
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6
Heat 1 T oil in a wok or pan over medium heat, add sausage and saute for 1 minute.
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7
Add vegetables and cook until crisp tender.
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8
Add liquid mixture and cook until thickened slightly.
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9
Cool before using.
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10
Divide manapua dough into 24 balls.
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11
Slightly flatten each ball, then roll out to 4-inch disks, leaving the center of the circle twice as thick as the sides.
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12
Place 1 T of filling in the center of the dough.
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13
Gather up the sides around the filling and twist dough to seal.
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14
Place with twisted side down on a 2-inch square piece of wax paper.
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15
Put buns 2 inches apart in a steamer and allow to rise for another hour.
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16
Steam for 15 minutes.
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17
If you prefer to bake the manapua, preheat oven to 350u00b0.
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18
Set the buns 2 inches apart on a baking sheet.
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19
Brush with a mixture of 1 beaten egg, water and 1/4 tsp sugar.
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20
Bake 20-25 minutes until golden brown.
