bread dishes

If you've ever had Chinese bao, you'll find Hawaiian manapua familiar. Chinese workers brought them to the islands, where they became hugely popular. Traditionally, the puffy yeasted dough was filled with roast pork but Hawaiians use a huge variety of fillings now. We like ground beef sauteed quickly with soy sauce and hoisin.

Hawaiian Steamed Beef Buns

water (105 to 115 degrees F)

honey

dry yeast

all-purpose flour,

salt

sesame oil,

canola oil,

beef

salt and black pepper

yellow onion, small dice

garlic,

Chinese five spice blend

dry sherry

soy sauce

hoisin sauce

For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.

Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes. 

Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour. 

For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate. 

Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely. 

To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes. 

Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.

Amazing! Come out perfect every time! My family love them

Chicken, Broccoli and Cheese Garbage Bread

chicken cutlets, thinly cut

garlic powder

onion powder

Salt and pepper

olive oil

butter

flour

milk

Cheddar

fontina

cayenne

broccoli

pizza dough

egg, whisked

Chris Massie's Chicken, Broccoli and Cheese Garbage Bread for Christmas at the Firehouse as seen on Cooking Channel's My Grandmother's Ravioli

Pound out the chicken cutlets until they are paper thin. Sprinkle them with the garlic powder, onion powder and salt and pepper. Heat the olive oil in a pan over medium heat and saute the chicken for 3 to 4 minutes on each side. Set these aside to cool. 

To make the cheese sauce: In a medium saucepan, heat the butter over medium-low heat until melted. Add in the flour and whisk until the mixture is smooth. Cook this over medium heat until the mixture is a light golden color. 

Meanwhile, heat the milk in a separate pan but do not allow it to come to a boil. Add the milk to the butter and flour mixture one cup at a time, whisking continuously until it is very smooth. Once all the milk is added in, bring this to a low boil and cook it for 10 more minutes, stirring constantly. Add in the Cheddar and fontina and continue stirring until they are melted. Remove the sauce from the heat and add in the cayenne and black pepper. Taste the sauce before adding salt as the cheeses are salty themselves. Set the sauce aside to cool and thicken. 

Prepare an ice water bath. Steam the head of broccoli in a steamer until it is crisp tender. Then immediately place it in the ice bath. Remove the florets and break them down to a uniformly small size. Julienne the stems of the broccoli. In a large bowl, combine the broccoli with the cheese sauce. 

Roll out the pizza dough on a flat surface in the shape of a rectangle, approximately 11 by 17 inches in dimension. 

Lay the chicken cutlets over the dough, overlapping them to prevent the cheese sauce from seeping through the bread and making it mushy. Spoon the broccoli and cheese mixture over the bed of chicken. Roll the dough up, tucking in the ends as you would a burrito. Continue rolling and seal the end of the roll with the egg wash. Cover the entire roll with the remaining egg wash as well. 

Place the garbage bread roll on a baking sheet and bake, checking frequently, until the crust is firm and lightly browned and the dough is cooked through, 35 to 40 minutes. Cut the bread into 2-inch slices and serve.

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