HAWAIIAN PORK MANAPUA
Meat Filling:
1 1/2 Pounds Pork tenderloin
3/4 Cup Soy sauce
1/4 Cup Pineapple juice
1 Cup Dark brown sugar
1 tsp 5 Chinese spice
1 tsp Fresh ginger, shredded
1 tsp Dark sesame oil OR
2 tsp Sesame seeds
Challah Dough:
2 Eggs
1 Egg yolk
1/4 Cup Margarine
4 Tbs Dark brown sugar
1 1/2 tsp Salt
2 1/2 Cups Bread flour
1/2 Cup Stone-ground whole wheat with wheat germ
1/2 Tbs Rapid-rise yeast
3/4 Cup Warm water (105-112 degrees F)
Marinade:
Prepare Marinade: In large mixing bowl; combine soy sauce, pineapple juice, 5 Chinese spice, ginger and dark sesame oil or sesame seeds; set aside. Hammer pork until tender, and place into zip-lock bag with marinade. Marinate in refrigerator overnight.
Challah Dough:
In bread maker: combine eggs, egg yolk, margarine, dark brown sugar, salt, bread flower, ground whole wheat, yeast and warm water. Run dough cycle. When dough begins to rise, prepare charcoal grill. Caramelize brown sugar over meat.
Grill Meat:
Broil the meat over a high flame. (Don't be afraid to let it flame up, because it adds to the flavor) Be careful not to overcook and dry out meat. Cut into 1/4 inch cubes or pull apart with fork.
Dumplings:
When dough is done rising, pinch off a golf ball-size piece, and roll flat. Put 1 tablespoon of meat in center of dough and fold dough as if making a dumpling. (Keep water handy to help seal the ends together) Bake in oven at 375 degrees for 25 minutes until golden brown. (Or place dumplings on wax paper and steam for 20-25 minutes until dough is cooked.)
Servings: 18
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