Manapua - cooking recipe

Ingredients

Bun
1 (1/4 ounce) package dry yeast
3 tablespoons warm water
1 1/2 cups water
1 1/2 tablespoons solid shortening
1 teaspoon salt
1/2 cup sugar
6 cups flour
Filling
1 1/4 cups canned ham, chopped
1 link Chinese sausage, chopped (called lup chong)
1/2 cup bamboo shoot, chopped
1/4 cup dried mushroom, chopped
1/2 cup green onion, chopped
1 1/2 tablespoons sugar
2 teaspoons oyster sauce
1 teaspoon soy sauce
1/4 teaspoon red food coloring

Preparation

Bun:
In a custard cup, sprinkle the dry yeast over the 3 tablespoons of warm water and let stand until the yeast is softened.
In a small saucepan, heat 11/2 cups water, solid shortening, salt and sugar. Stir until melted. Cool.
Combine the softened yeast and shortening mixture in a large bowl.
Add flour, 1 cup at a time mixing well after each addition. Knead until dough is stiff. Let rise until double in bulk, about 2 hours.
Punch dough down and knead again.
Cut into 2 inch balls and stuff with filling, making sure that there is no opening for the filling to fall out.
Place on a small square of waxed paper (about 3\" X 3\"). Let rise for 11/2 to 2 hours.
Steam until done, about 15 - 20 minutes. Serve hot.
Filling:
Pan fry ham, lup chong, bamboo shoots and mushrooms.
Add oyster sauce, sugar, soy sauce and red food coloring.
Cook until the mixture absorbs the sauce.
Add green onions before turning off the flame.
Cool before stuffing into the buns.