Manapua Char Siu Bao Recipes

CHAR SIU BAO RECIPE

Steps:

• Heat 3 tablespoons of oil in a pan or wok, sauté the onion for 1 to 2 minutes until soft and transparent. Add the diced chicken breast meat and sauté until the chicken is cooked.
• Add the remaining ingredients. Stir and cook until the gravy thickens.
• Transfer to a plate and let it cool.
• Dissolve the dry yeast in water.
• Add 200g of pao flour and icing sugar. Mix well and cover for an hour.
• Add the ingredients under the title 'Other ingredients of the dough' into the starter mixture and knead for 8 to 10 minutes.
• Cover the dough with a piece of damp cloth and let it proves for 30 minutes, or until the size has doubled.
• Divide the dough into 50g portions. Let the dough rest for 10 minutes.
• Flatten the dough with a rolling pin to form a circle of 8-10 cm in diameter. Place 30g of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5 inches (4cm) square baking paper, sealed side up. Rest for 15 minutes before steaming.
• Place the Char Siu Pao in a steamer, leave about 2-3 cm gap in between each Char Siu Pao. Steam in a preheated steamer on high heat for 8 minutes.
• Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy.

CHAR SIU BAO (MANAPUA) AS MADE BY ZHE RECIPE BY TASTY

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!

BAKED CHAR SIU BAO OR MANAPUA

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.

MANAPUA - CHAR SIU BAO

Steps:

• Add hoisin, oyster sauce, and green onions to the chopped char siu.
• Dissolve sugar in 1-2 tablespoon of hot water. Mix into char siu filling mixture.
• You can also add more hoisin or oyster sauce to taste.\
• Dissolve yeast in lukewarm water and mix in 1 cup of flour. Cover with cloth. Let rise 1 hour, until bubbles appear.
• Dissolve sugar and vegetable oil in 1/2 cup boiling water. Cool until lukewarm. Pour into the yeast mixture and add the remaining 3 1/2 cups flour.
• Knead dough on lightly floured board until smooth (10 minutes). Put 2 tsp. of sesame seed oil into an extra large bowl and place dough inside. Roll dough around in bowl to lightly cover it with the sesame seed oil. Cover with a damp cloth and place in a warm place. Let rise until double in bulk, about 2 hours.
• Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 14 - 16 inches long and cut into 8-9 pieces.
• Shape each cut piece into round balls. Flatten each piece into 4 inch circles, leaving more dough in the center and using your fingers to push the dough out at the edges.
• Take a heaping tablespoon of the char siu mixture and place into the middle of each dough circle. Bring up the edges of the circle to encase the filling and pinch close.
• Place each bun onto a square piece of 2″ x 2″ parchment paper. Dip your fingers into the remaining 1/2 tablespoon of sesame oil and lightly rub the top and sides of the buns. Place these onto a sheet and cover with a damp towel. Place in a warm area and let the buns rise for about 30 - 45 minutes.
• Place buns into a steamer and steam for 10-12 minutes.
• Remove buns and place on a rack to cool. Serve warm.
• If storing, let buns completely cool and place in the refrigerator in an air tight container. Keep up to 3 days.
• To reheat, cover with a damp paper towel and place into the microwave for up to 1 minute or until warmed through.
• If freezing, place buns into a plastic bag to store. Re-steam for 10 minutes.

HAWAII'S BEST MANAPUA

Steps:

• In a large bowl combine the sugar, shoyu, oyster sauce, five spice, salt, liquor, crushed garlic, and red food coloring. Mix until the sugar has dissolved.
• Cut the pork into large chunks. Add it to a large ziploc bag and let it marinate in the sauce overnight.
• Either cook the pork in a crockpot for 6 hours on high or in the Instant Pot on manual high for 45 minutes. Allow 10 minutes of natural release before pressing the quick release.
• Shred the meat. Save 1/2 cup of the leftover char siu juices.
• Combine the cold water and cornstarch. In a small pot add the char siu juices and corn starch.
• Heat until the filling has thickened then add in the char siu and mix to combine.
• Set aside the char siu filling to let it cool down to room temperature.
• In a large bowl, add in the flour. Create a small well in the flour and add in yeast, baking powder, and sugar.
• Slowly add in the water while stirring it with a wooden spoon or hand. Transfer the dough to a working surface with flour sprinkled on.
• With a vertical arm press down with your palm and bring it forward and with the other arm, bring it back. Sprinkle on more flour until the dough can slightly stick. Keep kneading until the dough has become smooth, waxy, soft, and bouncy. Divide the dough into 60-65g pieces. If you have extra, divide it amongst the other pieces. Then cover it with a plastic wrap to prevent it from air drying.
• With one divided piece, press it into a flat disc with the outer edges thin and in the middle thick.
• Stuff the dough with the manapua filling (be sure the filling is at room temperature) and close it on the top while swirling and pinching it. If there is excess dough, pinch it off and it'll look like a bald head. Set aside and repeat with the other pieces.
• ***Optional: To have a smoother looking sphere, use a rolling pin. Flatten a piece of dough. Roll it with a rolling pin, fold, and roll. Repeat for 4-5 times then shape it into a circular shape.
• Line a steamer with parchment paper and place the manapua on it. Cover and let it rest for 15-20 minutes.
• In the meantime, boil water in a pot large enough to hold the steamer basket. Place the covered steamer over the pot and let it steam for 7-8 minutes. Serve and enjoy!
• Follow the instructions up to resting the dough.
• Preheat the oven to 375° F. Use egg wash to spread over the dough and bake it for 15-20 minutes or until it is golden brown. Enjoy!

MANAPUA

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.

TITUS CHAN'S CHAR SIU BAO

Steps:

• To make dough: Dissolve sugar in warm water (water should be as hot as your finger can stand to touch). Add yeast. Let stand 10 minutes as yeast foams and rises.
• Sift flours together twice. Place in a large bowl. Add shortening, then slowly add the yeast mixture, incorporating it into the flour gradually. Form into a ball.
• Turn onto a floured surface and knead 5 to 7 minutes, until smooth and elastic. Add more flour or water if necessary. Place in a clean bowl and cover with a damp cloth. Let rise in a warm place for 2 to 4 hours, until at least doubled in bulk.
• To make filling: Heat vegetable oil in a wok. Add remaining ingredients, except the cornstarch slurry, and stir-fry until hot. Bring to a boil, then stir in slurry to thicken. Cool.
• To assemble bao: Remove warm dough from bowl and knead on a floured surface 5 to 7 minutes, adding more water if too dry, or more flour if too wet. Form into a long roll and divide into 24 equal portions. Lightly oil a Chinese knife or cleaver. Place a section of dough cut-side down on a flat surface and pound with the flat side of the knife. Then press down on the dough with the knife and turn the knife clockwise to form the dough into a thin circle, about three inches in diameter. Use the knife to lift the dough and place it in your hand.
• Place a heaping tablespoon of filling into the circle, gather up the edges and pinch closed in the center. Place on a square of paper. (Dough is easier to work with when warm. Beginners may wish to work with half the dough at a time, keeping the remainder in a warm place.).
• Let filled buns rise in a warm place 15 minutes.
• Oil steamer baskets and arrange buns 1/2-inch apart. Fill a wok 75 percent with water and bring water to a boil. Steam buns 15 minutes over high heat. If buns are in two stacked trays, switch the trays midway. Serve hot.

HAWAIIAN MANAPUA (CHAR SIU) APPETIZER SANDWICHES

Steps:

• Filling:.
• • In a small size mixing bowl, combine garlic, ginger, oil, sugar, honey, hoisin sauce, soy sauce, rice wine, food coloring, water, salt and five spice powder. Mix well.
• • Pour the glaze over the pork and let marinate in the Char Siu sauce, covered overnight in the refrigerator.
• • The next day, preheat oven to 350 degrees F. bake the pork (covered) in the oven for 45 to 55 minutes or until fork tender. Turn oven up to broil and place meat under broiler for 3 to 5 minutes until the char Siu (pork) is slightly charred. Remove from oven, wrap in foil and let rest for at least 15 minutes.
• • Chop pork into small diced pieces. Add chopped green onion and combine.
• Dough:.
• Place the sugar and warm water in a bowl; mix until sugar dissolves. Add yeast and leave it for 5 minutes until it starts to get foamy.
• • Sift flour into a large size mixing bowl. Add yeast mixture, egg, oil and salt; stir to mix. Use your hands to bring the flour mixture together.
• • Place dough on a lightly floured surface and knead for 5 to 6 minutes or until smooth and slightly elastic.
• • Place in a lightly oiled, large size bowl; cover with a damp cloth and leave to rise until doubled in size, approximately 2 to 2 1/2 hours depending on room temperature.
• •.
• • Assemble:.
• • Once dough has doubled in size, punch it down and divide into 12 even portions; shape into round 1 inch size balls.
• • Use a rolling pin to roll a ball into a 2-inch disk. Then pick up the piece of dough and gently pull the edges to enlarge to a 3-inch diameter disk. The dough will be slightly thicker in the center.
• • Place a rounded tablespoon of filling in the middle of the dough circle. Gather the edges and seal the bun. (Use water on your fingertips if needed, to seal your edges).
• • Place the bun, seal side down, on a greased baking sheet. Continue with the rest of the dough, leaving 2 inches in between each roll.
• • Once all buns are filled, brush surface with egg wash.
• • Place in a preheated oven of 350 F for 15-20 minutes or until golden brown.
• Cook's Note: These appetizers can be made ahead of time and frozen for up to 3 months.

CLASSIC MANAPUA (STEAMED BUNS HAWAIIAN STYLE)

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.