In the bowl of a food processor, combine 2 cups flour, salt and shortening. Pulse until mixture resembles coarse meal. Turn out coarse flour mixture into a large bowl.

In a small bowl, mix ⅓ cup warm water with yeast packet and 2 T sugar, gently stirring. Let it soften for 5 minutes.

Combine milk and ¼ cup warm water, and then stir in the yeast mixture. Add this liquid plus 2 T honey to the flour mixture and mix well.

Add remaining 1 ½ cups of flour and stir until dough forms into a sticky mass. Turn out onto a well floured board and knead 5-8 minutes until dough is smooth and elastic.

Grease a large bowl with sesame oil. Place dough in bowl and turn to coat. Cover bowl with plastic wrap and let the dough rise in a warm draft free place for about an hour, or until doubled in bulk.

When you are about 15 minutes away from filling manapua, remove filling from refrigerator and set aside. Cut 16 pieces of parchment, about 2” x 2” and lay out on a baking sheet. Set aside.

Divide the dough into 16 portions. Flatten each dough ball into a circle by pulling out the sides of the circle with the tips of your fingers. Place a heaping tablespoon of filling onto the center. Gather up the edges around the filling and pinch and twist to seal the bun. Gently transfer bun to prepared baking sheet with parchment paper, pinched side down. Repeat with remaining dough and filling. Let the buns rise for 30 minutes.

While filled buns are rising, preheat oven to 350 degrees. Gently brush tops with egg wash and bake for 20-25 minutes. Enjoy immediately or allow buns to cool and then either refrigerate or freeze.

In a medium skillet, cook cut chicken in olive oil until no longer pink, about 3 minutes. Add garlic and scallions, and cook until fragrant. Add kale, curry powder and Chinese five spice. Stir to combine. Add salt to taste. Remove from heat and stir in green apple. Set aside.

Make sauce for filling by combining water, cornstarch, honey, tamari and apple cider vinegar in a small saucepan. Bring mixture to a boil, constantly whisking to incorporate cornstarch. Once thickened, remove from heat and add chicken/kale/apple mixture and stir to combine. Allow to cool before using.