Hawaiian Manapua (Char Siu) Appetizer Sandwiches - cooking recipe

Ingredients

1 lb pork chop, thick, boneless (about 2 cups, finely chopped )
4 garlic cloves (finely minced)
1 tablespoon fresh ginger, grated
3 tablespoons oil
3 tablespoons sugar
3 tablespoons honey
3 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine)
4 drops red food coloring (optional)
1/4 cup water
1/2 teaspoon salt
3/4 teaspoon five-spice powder
2 green onions, finely chopped
2 (1/4 ounce) packages active dry yeast
1/4 cup sugar
1/2 cup warm water (110 degrees F)
2 1/2 cups all-purpose flour
1 tablespoon gluten flour
1 egg (slightly beaten)
3 tablespoons oil
1/4 teaspoon salt
1 egg yolk (beaten with a dash of water, for egg wash)

Preparation

Filling:
\tIn a small size mixing bowl, combine garlic, ginger, oil, sugar, honey, hoisin sauce, soy sauce, rice wine, food coloring, water, salt and five spice powder. Mix well.
\tPour the glaze over the pork and let marinate in the Char Siu sauce, covered overnight in the refrigerator.
\tThe next day, preheat oven to 350 degrees F. bake the pork (covered) in the oven for 45 to 55 minutes or until fork tender. Turn oven up to broil and place meat under broiler for 3 to 5 minutes until the char Siu (pork) is slightly charred. Remove from oven, wrap in foil and let rest for at least 15 minutes.
\tChop pork into small diced pieces. Add chopped green onion and combine.
Dough:
Place the sugar and warm water in a bowl; mix until sugar dissolves. Add yeast and leave it for 5 minutes until it starts to get foamy.
\tSift flour into a large size mixing bowl. Add yeast mixture, egg, oil and salt; stir to mix. Use your hands to bring the flour mixture together.
\tPlace dough on a lightly floured surface and knead for 5 to 6 minutes or until smooth and slightly elastic.
\tPlace in a lightly oiled, large size bowl; cover with a damp cloth and leave to rise until doubled in size, approximately 2 to 2 1/2 hours depending on room temperature.
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\tAssemble:
\tOnce dough has doubled in size, punch it down and divide into 12 even portions; shape into round 1 inch size balls.
\tUse a rolling pin to roll a ball into a 2-inch disk. Then pick up the piece of dough and gently pull the edges to enlarge to a 3-inch diameter disk. The dough will be slightly thicker in the center.
\tPlace a rounded tablespoon of filling in the middle of the dough circle. Gather the edges and seal the bun. (Use water on your fingertips if needed, to seal your edges).
\tPlace the bun, seal side down, on a greased baking sheet. Continue with the rest of the dough, leaving 2 inches in between each roll.
\tOnce all buns are filled, brush surface with egg wash.
\tPlace in a preheated oven of 350 F for 15-20 minutes or until golden brown.
Cook's Note: These appetizers can be made ahead of time and frozen for up to 3 months.