BAKED CHAR SIU BAO OR MANAPUA
This chinese bun that is filled with char siu or seasoned red pork, evokes and fills my mind with so much sweet memories of my grammom and grampa, my mom and dad, my childhood and growing up, having my own children and now my grandchildren. It has withstood the test of time, now generations later, it is still a strong staple in...
Provided by Jo Anne Sugimoto
Categories Other Main Dishes
Number Of Ingredients 27
Steps:
- 1. PROCEDURE FOR THE FILLING:
- 2. Heat 1/2 Tbsp. oil in a small saucepan, saute onions until softened and almost transparent. Remove from heat and set aside.
- 3. Heat remaining Tbsp. of oil in a large skillet, stir fry finely chopped char siu (seasoned pork) till tender.
- 4. Combine the remaining filling ingredients in a bowl and stir till well blended, then add the filling mixture and the sauteed onions to the stir fried char siu. Heat and stir until it is bubbling.
- 5. Combine the chicken broth and the cornstarch in a small bowl and mix till well blended, add to the hot meat mixture, stirring constantly until it thickens.
- 6. Remove from heat and set aside to cool.
- 7. NOTE: FILL THE BAO (BUN) WHEN THE FILLING IS AT ROOM TEMPERATURE, NOT HOT, NOT REFRIGERATOR COLD.
- 8. PROCEDURE FOR THE BAO (BUN):
- 9. Mix together in a bowl, the yeast packet, lukewarm water and a pinch of salt. Set aside until it's foamy.
- 10. In a large bowl, combine sugar and room temperature milk, whisk until sugar dissolves. Add the 2 cups of the cake flour and mix well. In 3 increments, slowly add the 4 1/2 cups of all-purpose flour and combine well, but do not over mix.
- 11. Place the dough in a large bowl, and in a warm place, allow for the dough to rise till it doubles in size (approximately 2 1/2 hours, if enclosed in a microwave oven with a jar of boiling water on the side of the bowl).
- 12. Remove the dough from the microwave oven and discard the water.
- 13. Punch down the dough and cut the dough into 24 equal pieces. Form into dough balls and allow the dough balls to rest for about 15 minutes.
- 14. Roll out each ball into 4-inch disks, place a heaping Tbsp. of room temperature filling onto the center of the disk, gather the edges together and pinch it close with a twist.
- 15. With a cookie sheet, prepped with parchment paper, set the bao (bun), twisted side down and spaced evenly apart.
- 16. Put the cookie sheet of bao in a warm, moist area so that it can rise for about 30 minutes.
- 17. Brush the tops of the bao with the beaten egg and bake for 22 minutes in a 350 degree oven.
- 18. Remove the bao from oven onto a cooling rack. Serve hot or warm.
- 19. To retain freshness, bao may be frozen. To reheat a frozen bao, let stand for about 5 minutes, then wrap with a damp paper towel and microwave in the oven for about 1 minute, more if needed.
BABY BAKED MANAPUA
Yield 30 each
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Cook ground pork in a skillet until no longer pink. Add water chestnuts and char siu mix. Simmer 3 minutes. Stir in green onions and remove from heat. Cool. Separate biscuits. Roll a biscuit in sugar and flatten into a 3-inch round. Place 1 tablespoon of filling in the center of the round and pinch to close, forming a ball. Place pinched-side down on a square of wax paper, then on a baking sheet. Repeat with remaining biscuits. Dot each manapua with food coloring. Bake 10 to 12 minutes. Makes 30 manapua. (Manapua may also be steamed 15 to 18 minutes).
CLASSIC MANAPUA (STEAMED BUNS HAWAIIAN STYLE)
Manapua or Baozi or Steamed Bun - whatever name you chose to call them, delicious they are!! Commercial versions have fillings like chicken mushroom, chicken curry, teriyaki chicken or beef, shoyu chicken, purple yam (ube), pork hash (bola bola), and lup choung. Some Hawaiian manapua makers offer pizza filled, turkey melt, ham and cheese omelet, teriyaki burger and spicy sausage. Imagine the flavors you could fill with your manapua. Have fun and enjoy!! NOTE: Times do not include proofing time for the dough.
Provided by Broke Guy
Categories Lunch/Snacks
Time 55m
Yield 12 buns
Number Of Ingredients 17
Steps:
- Sprinkle yeast over 3 tablespoons lukewarm water and allow to stand until yeast softens.
- To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture.
- Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Combine until flour incorporates liquid and starts to become a ball.
- Add remaining liquid to make a very heavy dough.
- Begin kneading the dough in the bowl. Continue kneading until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.
- Remove dough from bowl and rinse out bowl. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil.
- Cover with plastic wrap. Allow to rise until double in bulk (about an hour in a warm room).
- Place the dough in the refrigerator and allow it to rise (3-6 hours). Punch it down again and allow it to rise again (3 hours).
- Proceed with the filling while the dough is rising. In a saute pan, stir cornstarch, hoisin sauce, dry sherry, oyster sauce, ketchup, soy sauce and brown sugar into the 1 cup water until dissolved. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and simmer for 5 minutes. Take off heat and allow to cool completely. Chill covered until 1 hour before you are ready to stuff the manapua. Allow to return to room temperature before using.
- When ready to cook, cut 12 (3-inch) squares of waxed paper and coat 1 side with very light coat of nonstick cooking spray.
- Punch down dough and divide into 12 pieces. Roll each into a ball.
- Make the dough as thin as you can and try to keep the edges thinner than the center.
- Place the circle of dough in the palm of your hand. Spoon in a couple of tablespoons of filling, cupping the dough around it.
- With the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.
- Place the completed manapua on a square of greased waxed paper. Allow to plump up into a globe with a taut exterior.
- Heat a steamer with plenty of water or preheat an oven at 350 degrees F.
- If using steamer, fill steamer with manapua on their papers about 1 to 2 inches apart. Cover and steam vigorously for 15 minutes. Remove steamer from heat, let stand 5 minutes, then open. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid. This will prevent steam from dropping onto manapua while steaming.
- If baking, place manapua on their papers on a baking sheet about 1-2 inches apart. Brush top of buns with a little vegetable oil and bake 20 to 25 minutes. Remove from oven and allow to stand 1 minutes. Serve hot.
- Manapua can be frozen. Frozen bau may be reheated by wrapping with a paper towel and microwaving for 1 minute.
MANAPUA
Manapua are a wonderful snack food popular in Hawaii. I found this recipe in a travel magazine a few years ago. You can substitute Chinese BBQ pork (char siu) for the sausage if you'd like.
Provided by Hey Jude
Categories Yeast Breads
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Dough: Mix dry ingredients together (including yeast).
- Add oil and water and mix well.
- Knead dough until smooth (about 10 minutes).
- Place in a large bowl; cover with a clean damp cloth and leave in a warm place to rise for about 2 hours.
- Filling: Mix together sherry, oyster sauce, soy sauce, water, sugar and cornstarch until free of lumps.
- Heat 1 T oil in a wok or pan over medium heat, add sausage and saute for 1 minute.
- Add vegetables and cook until crisp tender.
- Add liquid mixture and cook until thickened slightly.
- Cool before using.
- Divide manapua dough into 24 balls.
- Slightly flatten each ball, then roll out to 4-inch disks, leaving the center of the circle twice as thick as the sides.
- Place 1 T of filling in the center of the dough.
- Gather up the sides around the filling and twist dough to seal.
- Place with twisted side down on a 2-inch square piece of wax paper.
- Put buns 2 inches apart in a steamer and allow to rise for another hour.
- Steam for 15 minutes.
- If you prefer to bake the manapua, preheat oven to 350°.
- Set the buns 2 inches apart on a baking sheet.
- Brush with a mixture of 1 beaten egg, water and 1/4 tsp sugar.
- Bake 20-25 minutes until golden brown.
Nutrition Facts : Calories 435.5, Fat 10, SaturatedFat 1.3, Sodium 326.2, Carbohydrate 76.9, Fiber 2.8, Sugar 19.1, Protein 8.7
CHAR SIU BAO (MANAPUA) AS MADE BY ZHE RECIPE BY TASTY
Craving dim sum? We've got you covered! These char siu bao, known as manapuas in Hawaii, consist of sweet and tangy barbecue pork encased in fluffy, steamed bao buns.
Provided by Zhe
Time 1h40m
Yield 5 manapuas
Number Of Ingredients 12
Steps:
- Make the bao dough: In a medium bowl, combine the flour, sugar, yeast, vegetable oil and ⅓ cup warm water and stir to combine. Slowly add the remaining 2 tablespoons of water, mixing constantly. Knead the dough in the bowl until smooth and well combined. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, until doubled in size.
- Make the char siu filling: Dice the onion and chop the char sui into ½-inch pieces.
- In a medium bowl, stir together the char siu sauce, soy sauce, oyster sauce, and sugar.
- In a medium nonstick pan, sauté the onion over medium-low heat until translucent, 1 minute. Add the chopped char siu, sauce, and water. Stir to combine, then simmer until the sauce thickens, 2 minutes. Transfer the filling to a medium bowl and chill in the refrigerator for about 1 hour, until cool.
- After rising, punch the dough down and knead until it is back to its original size. On a lightly floured surface, divide the dough into 5 48-gram balls. Flatten and roll out each portion, making sure the middle is thick while the sides are thin. Hold a dough round in the palm of your hand and add 36 grams of the char siu filling to the center. Use your other hand to pinch the edges of the dough together up and over the filling while rotating the bao in your hand.
- Place each bao on a small square of parchment paper. Set in a steamer basket, cover, and let rise for about 15 minutes, until slightly puffed, before steaming.
- Fill the bottom of a steamer or double boiler with water and bring to a boil. Add the steamer basket with the bao, cover, and steam for 15 minutes, then turn off the flame and let rest in the steamer for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 136 calories, Carbohydrate 26 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 3 grams
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HAWAIIAN STYLE MANAPUA BUNS - OH THAT'S GOOD!
From ohthatsgood.com
4.8/5 (113)Total Time 1 hr 45 minsCategory Main Course, Side Dish, SnackCalories 195 per serving
- Put the yeast in a small bowl, add the water and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.
- Combine the sugar, baking powder and flour in the bowl of the mixer. Using the dough hook, mix at low-speed to combine. Add the yeast/water/oil mixture. With the mixer on medium, allow it to knead the dough until it forms a large ball and cleans the sides of the bowl. If this doesn't happen add warm water, 1 TBS at a time until it forms a large ball and mostly cleans the sides of the bowl. It should feel medium-soft and tacky but should not stick to your finger.
- If you don't use a stand mixer, you can mix and knead the dough by hand. It will take about five minutes of kneading to achieve the desired texture.
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