A few weeks ago, I posted a recipe for char siu, a popular way to prepare Chinese BBQ pork. While char siu is delicious on its own, one of our favorite ways to eat it is in a manapua, a popular snack food in Hawaii. If you’ve ever been to a dim sum restaurant and had a char siu bao, a manapua is a larger version of this dainty char siu filled sweet bun.
Char siu bao was first introduced to Hawaii by the Chinese immigrants that came to work in the sugar cane fields. They would peddle these pork filled buns in various neighborhoods and it soon became an island favorite called, manapua. Manapua is the shortened version of the Hawaiian word “mea ono pua’a”; “mea ono” for cake or pastry and “pua’a” for pork.
The present large sized manapua found in Hawaii is credited to a lady named Bat Moi Kam Mau. She opened her dim sum restaurant, Char Hung Sut, in 1946 and supposedly developed the larger sized Manapua, which can now be found in many food establishments all over the islands.
Today, you can buy manapuas that are filled with all sorts of fillings: curry, boiled eggs, chicken, and a variety of other goodies. The filling is only limited by your imagination and you can fill a manapua with anything you would eat with a sweet bun.
Making manapua is somewhat of a small task, but it’s a treat worth taking the time to make. To date, I’ve tried a few steamed bun recipes and the one below is my favorite because it produces a nice smooth and shiny outer skin and has a good texture.
Making the dough
Add one packet or 2 1/4 tsp of yeast to 1 cup of lukewarm water.
Add one cup of flour to the yeast/water mixture and cover with a damp towel. Let this sit for one hour or until bubbles appear.
Dissolve sugar and vegetable oil in boiling water. Let this water cool until it is lukewarm and add to flour/yeast mixture.
Add remaining flour and knead for 10 minutes. Place 2 tsp. of sesame oil in a large bowl and roll dough in the bowl to coat lightly with sesame oil. Cover with a damp cloth and let rise for about 2 hours.
Once dough is ready, split it into two. Roll out each piece into a long roll, approximately two inches wide and 14 – 16 inches long.
Cut into 8 -9 pieces and roll into round balls.
Flatten dough balls into 4 inch circles. Leave more dough in the center and use your fingers to press dough out at the edges. *You want more dough at in the middle so the meat mixture doesn’t pop through while cooking*
Place a heaping tablespoon of char siu mix into the center of the dough.
Start pulling up the edges of the dough around the filling (my 10yr. old daughter is my helper here).
Pinch the gathered dough close and flip onto a 2″x 2″ inch parchment or wax paper square.
Dip fingers into sesame seed oil and lightly rub onto the top and sides of the bun.
Set buns onto a sheet and cover with a damp cloth. Place in a warm area and let rise for another 30 – 45 minutes.
After second rise, place buns into a steamer. Leave approximately 1- 2 inches between buns.
Steam for 10 – 12 minutes. Remove and place on rack to cool. Serve warm.
*If you don’t have a bamboo steamer, you can use the steamer in a rice cooker or any other type of steamer.*
What would you fill your manapua with?
- 1 1/4 cup chopped char siu
- 1 – 2 T. water (optional)
- 2 T. Hoisin
- 1 T. oyster sauce
- 1 1/2 – 2 T. green onions
- Add hoisin, oyster sauce, and green onions to the chopped char siu.
- If you want more sauce, add one tablespoon of water until you get the amount of sauce you like. You can also add more hoisin if needed.
adapted slightly from about.com
- 1 package yeast or 2 1/4 tsp yeast
- 1 cup lukewarm water
- 1 cup + 3 1/2 cups flour (4 1/2 cups total)
- 1/4 cup sugar
- 2 tablespoons vegetable oil
- 1/2 cup boiling water
- 2 tsp. sesame seed oil (oil for the bowl) + 1/2 tablespoon
- 2″ x 2″ square cut parchment paper or wax paper
- Dissolve yeast in lukewarm water and add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
- Dissolve sugar and vegetable oil in 1/2 cup boiling water. Cool until lukewarm. Pour this into the yeast mixture and add the remaining 3 1/2 cups flour. *Make sure the water is lukewarm and not hot or it will kill the yeast.*
- Knead dough on lightly floured board until smooth (10 minutes). Put 2 tsp. of sesame seed oil into an extra large bowl and place dough inside. Roll dough around in bowl to lightly cover it with the sesame seed oil. Cover with a damp cloth and place in a warm place. Let rise until double in bulk, about 2 hours.
- Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 14 – 16 inches long and cut into 8-9 pieces.
- Shape each cut piece into round balls. Flatten each piece into 4 inch circles, leaving more dough in the center and using your fingers to push the dough out at the edges.
- Take a heaping tablespoon of the char siu mixture and place into the middle of each dough circle. Bring up the edges of the circle to encase the filling and pinch close.
- Place each bun onto a square piece of 2″ x 2″ wax or parchment paper. Dip your fingers into the remaining 1/2 tablespoon of sesame oil and lightly rub the top and sides of the buns. Place these onto a sheet and cover with a damp towel. Place in a warm area and let the buns rise for about 30 – 45 minutes.
- Place buns into a steamer and steam for 10-12 minutes.
- Once done, remove buns and place on a rack to cool. Serve warm.
- If storing, let buns completely cool and place in the refrigerator in an air tight container. Keep up to 3 days.
- To reheat, cover with a damp paper towel and place into the microwave for up to 1 minute or until warmed through.
- If freezing, place buns into a plastic bag to store. Re-steam for 10 minutes.