📝 About This Recipe
A beloved staple of Hawaii’s unique food culture, Manapua is the island evolution of the Chinese cha siu bao, brought over by plantation workers and transformed into a larger, fluffier, and sweeter handheld treasure. These pillowy clouds of steamed yeast dough encase a savory-sweet heart of diced honey-roasted pork glazed in a rich, ruby-red sauce. Whether grabbed from a local 'manapua man' truck or a neighborhood bakery, these buns represent the ultimate comfort food of the Pacific.
🥗 Ingredients
For the Yeast Starter
- 3/4 cup Warm water (between 105°F and 110°F)
- 1 package Active dry yeast (approx. 2 1/4 tsp)
- 1 tablespoon Granulated sugar
For the Dough
- 3 1/2 cups Cake flour (sifted; provides a lighter texture than all-purpose)
- 1/2 cup Granulated sugar (Hawaiian manapua is notably sweeter than traditional bao)
- 2 tablespoons Vegetable shortening (melted and cooled; ensures a snowy white color)
- 1 tablespoon Baking powder (helps with the airy rise)
- 1/2 teaspoon Salt
For the Char Siu Filling
- 2 cups Char Siu (Chinese BBQ Pork) (finely diced)
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water)
- 1-2 drops Red food coloring (optional, for that iconic island look)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, sift together the cake flour, remaining 1/2 cup sugar, baking powder, and salt.
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3
Add the yeast mixture and melted shortening to the dry ingredients. Mix on low speed with a dough hook (or by hand) until a soft dough forms.
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4
Knead the dough for about 8-10 minutes until it is smooth, elastic, and no longer sticky. Place in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. In a small saucepan, combine oyster sauce, hoisin, soy sauce, and sesame oil. Bring to a light simmer.
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6
Stir in the cornstarch slurry and whisk until the sauce thickens. Remove from heat and fold in the diced char siu pork. Let the filling cool completely before using; a cold filling is much easier to wrap.
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7
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a long log and cut into 12 equal pieces.
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8
Roll each piece into a smooth ball. Using a rolling pin, flatten each ball into a 4-inch circle, making sure the edges are slightly thinner than the center (this ensures the bottom doesn't break).
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9
Place about 1.5 to 2 tablespoons of the pork filling into the center of a dough circle. Gather the edges and pleat them together at the top, pinching firmly to seal.
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10
Place each bun on a small square of parchment paper. Set them in a steamer basket, leaving at least 2 inches between buns as they will expand significantly.
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11
Cover the steamer and let the buns rest for another 20 minutes for a final proof. This makes them extra fluffy.
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12
Bring water to a boil in a wok or pot. Place the steamer basket over the boiling water and steam on medium-high heat for 15 minutes. Do not open the lid during steaming!
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13
After 15 minutes, turn off the heat but leave the lid on for 2-3 more minutes. This prevents the buns from collapsing due to a sudden temperature change.
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14
Remove the buns and serve warm. For a traditional touch, use a toothpick to add a small dot of red food coloring to the top of each bun.
💡 Chef's Tips
Always use cake flour instead of all-purpose flour to achieve that specific snow-white, delicate crumb characteristic of Hawaiian manapua. Avoid overfilling the buns, as the juices can seep into the pleats and prevent a proper seal, causing them to burst during steaming. Ensure your filling is completely chilled; if it’s warm, it will soften the dough prematurely and lead to a soggy bottom. To keep the buns from wrinkling, add a tablespoon of white vinegar to the steaming water—it helps maintain the bright white color. If you don't have a bamboo steamer, a metal one works fine, just wrap the lid in a kitchen towel to prevent condensation from dripping onto the buns.
🍽️ Serving Suggestions
Serve with a side of hot Chinese mustard and soy sauce for dipping. Pair with a cold can of Hawaiian Sun fruit drink (like POG or Guava Nectar) for the full island experience. Serve alongside a classic Hawaii plate lunch staple like macaroni salad. These make excellent breakfast items when paired with a hot cup of Kona coffee. If you have leftovers, they freeze beautifully; just re-steam for 5 minutes to restore their pillowy texture.