Friday, February 15, 2013

To Market, To Market To Buy A Fat... {Recipe}


 One of my fondest memories growing up was a common adventure my cousin and I used make down to the Pike Place Market!

No, not to buy beautiful market bouquets, or even to watch the infamous fish throwing! No, these visits were purely hunger related!  Hunger for Humbows that is!!!  We would load up in my little Chevy Chevette and drive down to the market.  I would drop my cousin off at our favorite Humbow stand, and drive around the block while she purchased the sweet morsels of BBQ Pork goodness.  Then, she would hop back in the car and we'd make the 25 minutes trek home...giggling with our stomachs and yearn for adventure satisfied!

Back then, you could purchase a Humbow for less than $1...nowadays, they sell for around $2.50...too rich for my blood!  {Not to mention the price of gas these days!}

So out of pure desperation for a need to fulfill my Humbow Hunger, I discovered a recipe to make my own!  The recipe listed below is the original one I found years ago.  The great thing about Humbows is that you can stuff them with anything you like, and they are a quick grab and go lunch!

We call them Humbows, but they are also known as Chinese Buns and Hawaiians call them Manapua!  (Wanna know the difference?  (Vietnamese) Humbows have the twist on the top, and Manapua have the twist on bottom!)

Here is the original recipe...

Bun Dough
2 1/4 teas. dry yeast
2 Cups warm water
1 1/2 Tbs. oil
1/4 cup sugar
3/4 teas. salt
6 cups flour
sesame oil
1 cup water
2 Tbs. cornstarch
2 Tbs. sugar
1/2 teas. salt
1lb . BBQ Pork - or other filling (Char Siu recipe below)
For Buns:
Mix yeast, water, oil, sugar and salt in mixing bowl.  Let sit for 5 minutes.  Add flour and knead until long strands form on the outside of your smooth dough ball.
Add sesame oil to separate bowl, and then place your dough in the bowl, turning once to coat outside of dough with oil.  Let rise until doubled (approx. 1 hour).  {To enhance flavor, you can deflate the dough and let it rise a second time.  I use a Bosch mixer, so the need for the second rising is eliminated.}
For Filling:
In a pot, stir cornstarch, sugar and salt in water until dissolved.  Bring to boil, reduce heat and simmer 1 minute.  Add pork.
Preparing Buns:
Punch down dough and divide into 12 pieces.  Roll out each piece to a 6" circle.  Place circle of dough in the palm of your hand.  Spoon 2 Tbs. of filling onto dough. Fold sides of dough together and pinch to seal. Now fold the two ends together and twist to make a twirl of dough.  Allow to plump up into a taut globe.
To steam, place on squares of greased wax paper in steamer about 1-2 inches apart!  Cover and steam vigorously for 15 minutes.  Remove and let sit 5 minutes.
To bake, place on greased cookie sheet and brush tops with oil.  Bake at 350 degrees for 25 minutes!
Punch down dough and divide into 12 pieces.  Roll out to a circle about 6" in diameter.
Here is the original recipe for the pork filling - called Char Siu:
Cook 4lb Pork Butt in the following "marinade"
1 cup sugar
1/2 cup soy sauce
2 Tbs. Honey
1 Tbs. Whiskey (I usually omit this as we never have it on hand!)
1/2 teas. Chinese 5 Spice Powder
{Red Food Coloring if you want it to be really authentic!}
Here are some pictures of the process:
Roll out dough...

Add your filling...
A Little Twist!

Brush and Bake!

Thanks for Stopping By!  Be Refreshed!

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