Classic Manapua Steamed Buns Hawaiian Style Recipe

How to Make Classic Manapua Steamed Buns Hawaiian Style

1. **Activate Yeast:** In a small bowl, sprinkle 2 1/4 teaspoons (1 packet) active dry yeast over 3 tablespoons (45ml) of lukewarm water. Let stand for 5-10 minutes until foamy.
2. **Combine Wet Ingredients:** In a large bowl, whisk together 1 cup (240ml) warm water, 2 tablespoons (30ml) vegetable oil, 1/4 cup (50g) granulated sugar, and 1 teaspoon salt until sugar and salt are dissolved.
3. **Combine Wet and Dry:** Add the activated yeast mixture to the wet ingredients. In a separate large bowl, whisk together 4 cups (500g) all-purpose flour. Gradually add the wet ingredients to the flour, mixing with a wooden spoon or spatula until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. Add additional flour, 1 tablespoon at a time, if the dough is too sticky.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. **Refrigerate:** Punch down the dough and place it in the refrigerator for at least 2 hours, or preferably overnight. This step develops flavor and makes the dough easier to work with.
7. **Prepare Char Siu Filling:** In a medium saucepan, whisk together 1 tablespoon cornstarch, 2 tablespoons hoisin sauce, 1 tablespoon dry sherry, 1 tablespoon oyster sauce, 1 tablespoon ketchup, 1 tablespoon soy sauce, and 2 tablespoons brown sugar with 1 cup (240ml) water until smooth. Bring to a boil, then reduce heat and simmer for 1 minute, stirring constantly. Add 1 cup (150g) cooked char siu pork and simmer for 5 minutes more. Remove from heat and cool completely. Refrigerate for at least 1 hour before using.
8. **Shape the Manapua:** Punch down the chilled dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. Roll each ball into a 4-inch circle, keeping the edges slightly thinner than the center.
9. **Fill and Seal:** Place a spoonful (about 2-3 tablespoons) of the char siu filling in the center of each circle. Bring the edges of the dough together, pinching and pleating to create a tight seal. You can also twist the edges for a decorative finish.
10. **Steam or Bake:** Grease 12 squares of parchment paper lightly with cooking spray. Place each manapua on a separate square of parchment paper. **To Steam:** Place manapua in a bamboo steamer basket lined with parchment paper, ensuring they're not overcrowded. Steam over boiling water for 15 minutes. **To Bake:** Preheat oven to 350°F (175°C). Place manapua on a baking sheet and brush tops with a little vegetable oil. Bake for 20-25 minutes.
11. **Serve:** Let the manapua cool slightly before serving. Enjoy!
12. **Freezing:** Cooked manapua can be frozen for up to 3 months. Reheat by steaming or microwaving (wrapped in a damp paper towel) until warmed through.