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Hawaiian Manapua
Char Siu Bao
A popular Hawaiian dim sum-style steamed bun filled with sweet and savory Chinese barbecued pork (char siu). Manapua is a local adaptation of the traditional char siu bao.
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- For the Filling:(Combine all filling ingredients in a bowl and marinate for at least 30 minutes, or preferably overnight.)
- 1 lb Pork shoulder(cut into 1/2-inch cubes)
- 1/4 cup Char siu sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tbsp Sugar
- 1 tbsp Cornstarch
- 2 tbsp Water
- a few drops Optional: Red food coloring(for traditional color)
- For the Dough:(Combine all dough ingredients in a large bowl and knead until smooth and elastic.)
- 3 cups All-purpose flour
- 2 tsp Instant yeast
- 1/4 cup Sugar
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Warm water
- 2 tbsp Vegetable oil
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- 1
Prepare the filling: In a bowl, combine the cubed pork shoulder with char siu sauce, hoisin sauce, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, water, and optional red food coloring. Mix well and marinate for at least 30 minutes, or ideally overnight in the refrigerator.
- 2
Prepare the dough: In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, baking powder, and salt. Gradually add the warm water and vegetable oil, mixing until a shaggy dough forms.
- 3
Knead the dough on a lightly floured surface for about 8-10 minutes, or until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
Cook the filling: Heat a wok or large skillet over medium-high heat. Add the marinated pork and cook, stirring frequently, until the sauce thickens and coats the pork, about 5-7 minutes. Remove from heat and let it cool completely.
- 5
Assemble the manapua: Punch down the risen dough. Divide it into 12 equal portions. Roll each portion into a ball, then flatten it into a circle about 4 inches in diameter, making the edges slightly thinner than the center.
- 6
Place about 2 tablespoons of the cooled char siu filling in the center of each dough circle. Gather the edges of the dough up and around the filling, pleating as you go to seal the bun. Pinch tightly to close.
- 7
Place each assembled manapua on a small square of parchment paper. Let them rest for about 15 minutes.
- 8
Steam the manapua: Arrange the manapua in a steamer basket, leaving some space between them. Steam over boiling water for 12-15 minutes, or until the buns are puffed and cooked through.
- 9
Serve hot.
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- âFor a more authentic char siu flavor, use a store-bought char siu sauce or make your own.
- âEnsure the filling is completely cool before assembling the buns to prevent the dough from becoming sticky.
- âDon't overcrowd the steamer basket; steam in batches if necessary.
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- Add a tablespoon of chopped water chestnuts to the filling for added texture.
- Try a vegetarian version using seasoned firm tofu or mushrooms.