Manapua
“A Hawaiian steamed bun filled with sweet and savory char siu pork.”
Where it comes from
Manapua is derived from the Chinese bao, brought to Hawaii by immigrant workers, and has become a beloved snack in local culture.
On the Palate
How it's made
6 steps · Show ↓45 min active · 60 min waiting
How it's made
6 steps · Show ↓- 15 min
In a large bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let it sit until the mixture becomes frothy and fragrant, about 5 minutes.
Watch outEnsure the water is warm, not hot, to activate the yeast without killing it.
- 210 min
Gradually add flour to the yeast mixture, stirring until a soft, elastic dough forms. Knead the dough on a floured surface until smooth and pliable, about 10 minutes.
- 30 min
Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
- 45 min
Meanwhile, prepare the filling by mixing char siu pork with hoisin sauce until well combined. The aroma should be sweet and savory.
- 510 min
Punch down the dough and divide it into even pieces. Flatten each piece into a round, place a spoonful of filling in the center, and pinch the edges to seal.
- 615 min
Place the filled buns on parchment paper squares in a steamer basket. Steam over boiling water until the buns are puffy and the filling is hot, about 15 minutes.
Watch outEnsure the water does not touch the buns while steaming to avoid soggy bottoms.
