1 package dried yeast
1 cup warm water (105 degrees F)
1 tbsp turbinado sugar
2 tbsp salad oil
1 tsp salt
3 cups flour (1 unbleached white, 2 whole wheat)
2 tbsp butter
Required vegetable-cashew filling
For filling:
2 cups finely chopped broccoli
2 cups chopped Chinese cabbage
1 tsp minced fresh ginger
1/2 cup sliced water chestnuts
1 cup chopped cashews
1/4 tsp asafoetida
1 tbsp oil
3 tbsp Soya sauce
1 tsp turbinado sugar
1/4 cup water
1 tbsp cornstarch
1/4 tsp lemon juice
1 tbsp Chinese sesame oil

Manapua

1. In a large bowl dissolve yeast in warm water, add sugar, salt and salad oil. Set aside for approximately 10 minutes, or until the mixture is bubbly.
2. Stir in flour a little at a time, until the dough holds together. Turn dough onto a lightly floured board and knead until smooth and elastic (about 5 minutes). You may need to add a little flour to prevent sticking.
3. Place dough into a lightly greased bowl, cover, and let rise in a warm place until doubled in bulk (about 50 minutes). While the dough is rising the filling should be made.
4. In a small bowl mix together Soya sauce, sugar, water, cornstarch and lemon juice. Set aside.
5. Heat 1 tbsp oil in a skillet. Add asafoetida and fresh ginger. Fry for 1 minute. Stir in broccoli and cabbage and fry on high heat for 3 minutes. Mix in water chestnuts and cashews, and continue to fry for 3 more minutes.
6. Pour the Soya sauce mixture into the vegetables and cook until the liquid thickens. This should take about 2 minutes. Remove from heat; mix in 1 tbsp sesame oil and cool.
7. When dough has risen, punch down and knead on lightly floured board for 1 minute. Preheat oven to 350 degrees F.
8. Divide the dough into 12 equal balls. Roll each ball into a 5-inch circle, place two rounded tablespoons of filling in the center of each circle. Bring dough up around filling, pleating it as you pull it along. Twist to seal.
9. Place the buns 2 inches apart on a greased baking sheet, cover and let rise for 30 minutes.
10. Bake at 350 degrees F for approximately 20 minutes, or until golden brown. Brush with butter and serve warm.