Have you ever heard of a typical Chinese snack called bāozi, or better known as bakpao in Indonesia? In fact, Hawaii also has its own version of the bun which is popularly known as manapua. Manapua is the literal equivalent of “pork pastry” or “mountain of pork,” which of course suffices to explain the filling of manapua. In the traditional version, the main ingredient for filling the manapua is char siu, or pork strips cooked with barbecue spices. However, nowadays, anything can be filled with any ingredients without compromising its delicious taste, including with ingredients that can accommodate vegetarian and vegan needs. Come on, read this article to find out how to make any dough, steam anything, or bake anything in your own home kitchen!
Ingredients
Manapua Dough
- 1 pack of dry yeast
- 3 tbsp. (45 ml) lukewarm water
- 480 ml warm water
- 1 1/2 tbsp. (20 ml) cooking oil or white butter
- 30 grams of sugar
- 3/4 tsp. (4 grams) salt
- 750 grams of sifted flour
- 1/2 tbsp. (7.5 ml) sesame oil
Traditional Style Manapuan Stuffing
- 240 ml water
- 2 tbsp. (30 grams) cornstarch
- 2 tbsp. (30 grams) granulated sugar
- 1/2 tsp. (2.5 grams) salt
- 500 grams of char siu, diced
- 1-2 drops red food coloring (optional)
Stuffing for Vegetarian or Vegan
- 2 large portobelo mushrooms
- 1 leek
- 4 tsp. (20 ml) soy sauce
- 1 tsp. Sesame oil
- 2 tsp. (10 ml) plum sauce
- Pinch of five spice powder
Step
Method 1 of 6: Making Manapua Dough
Step 1. Pour 3 tablespoons of lukewarm water into a bowl, then add dry yeast to it
First of all, put lukewarm water in a bowl. Then, open a pack of dry yeast and sprinkle the yeast into a bowl of water. Set the bowl aside for a while until the water is absorbed into the yeast.
- Dried yeast mixed with water will rehydrate and make it easier to incorporate into a variety of recipes.
- There's no need to stir the water and yeast until they're well combined, you shouldn't even mix them. Instead, let the yeast absorb the water naturally.
Step 2. Combine sugar, salt, flour, cooking oil and warm water in a large bowl
In a separate bowl, combine 480 ml of warm water, 30 grams of sugar, 3/4 tsp. salt, 750 grams of sifted flour, and 1 1/2 tbsp. cooking oil or white butter. Then, stir all ingredients until well blended; set aside to cool.
If mixed with warm water instead of cold water, surely all the ingredients will be easier to dissolve
Step 3. Pour the yeast solution into the bowl
Take a bowl of yeast and water, then pour it into a bowl of sugar, salt, flour, and oil. Stir all ingredients briefly, just until all ingredients are combined. In particular, make sure the temperature of the sugar, salt, flour, and oil solution has returned to normal before adding the yeast. Otherwise, the yeast quality can be affected and make the dough development process not optimal.
Yeast is an important key to unite all the ingredients in the dough and make the dough texture feels softer when processed
Step 4. Knead the dough in a bowl until the texture feels soft, chewy, and elastic
The dough should have a runny texture at this point. To improve the texture, keep kneading the dough in the bowl manually until when you pull it out, the dough feels very elastic and doesn't break.
A dough that is elastic and can be stretched lengthwise without breaking indicates that the gluten content in the flour is starting to build up
Step 5. Grease the inside of the bowl with sesame oil
Remove the dough from the bowl and set aside for a while in a clean place. Then, rinse the bowl and dry well, before slathering the entire inside with 1/2 tbsp. sesame oil until the texture is really smooth.
Sesame oil will keep the texture of the dough moist, it can also enrich the taste of the surface of the dough after it is cooked
Step 6. Return the dough to the bowl, then cover the surface of the bowl with plastic wrap
Take the dough, then put it back into the bowl. Then, tightly cover the surface of the bowl with a piece of plastic wrap, and make sure that no air gets into it. While the dough is resting, you can start making any of the fillings.
Make sure the surface of the bowl is covered as tightly as possible with plastic wrap! Remember, the dough must be left in a warm, damp, and airtight room for maximum expansion
Step 7. Rest the dough in a warm room for about 1 hour
To double the size of the dough, you'll need to rest it in a room that's warmer than the normal temperature in your home. While the dough is resting, feel free to make any filling!
If you wish, you can also put the dough in the refrigerator. However, if you use this method, any dough can take 3-6 hours to fully rise
Method 2 of 6: Cooking Traditional Stuffed Manapuan Stuff
Step 1. Bake the char siu for 20 minutes in the oven
Most likely, the char siu you bought has been in the form of a sheet of meat cut lengthwise like bacon. If this is the case, please immediately arrange the char siu sheets on the baking sheet, then bake one side in the oven at 191 degrees Celsius for 10 minutes. Once one side is cooked, flip the char siu over and bake the other side for 10 minutes.
- Once cooked, the surface of the char siu should look a little charred like burnt food. Basically, this is what triggered the name “char siu”, because in English, the word “charred” actually means “burned to ashes.”
- If you wish, you can also fry the char siu instead of grilling it.
Step 2. Dice the char siu
Place the cooked char siu sheet on a cutting board, then use a very sharp knife to cut the char siu into cubes about 1.5 cm thick. Remember, the pieces of char siu should be thick enough for you to feel each bite, but not too thick so that any filling isn't too dense.
No need to worry about the accuracy of the char siu chunks. After all, later, you will mix the char siu with various other ingredients so that the shape or size of the pieces will not be seen clearly
Step 3. Boil water, sugar, cornstarch and salt in a saucepan for 1 minute
Pour 240 ml of water, 2 tbsp. cornstarch, 2 tbsp. granulated sugar, and 1/2 tsp. salt into a small saucepan. Then, place the pot on the stove and heat it over low heat for 1 minute, or until all the ingredients are dissolved and thickened. If necessary, use a whisk to mix the flour solution until there are no more lumps.
Basically, there are various filling recipes that you can try. However, be aware that this recipe with a mixture of ingredients is the most traditional of any version
Step 4. Put the char siu and red food coloring in a saucepan of flour solution
Put the pieces of char siu into the flour solution, then stir with a spatula until the entire surface of the meat is coated with the flour solution. If you want the filling to look more vibrant (and more traditional), add 1-2 drops of food coloring to the pan and mix all the ingredients together with the help of a whisk.
The use of food coloring is optional, but it can make any color look more vibrant and appetizing
Method 3 of 6: Making Stuffing for Vegetarians or Vegans
Step 1. Dice 2 large portobelo mushrooms
Place 2 portobelo mushrooms on a cutting board, then dice the mushrooms with the help of a very sharp knife. Make sure the mushroom pieces are slightly larger than the bite-sized ones. Although the mushroom pieces don't need to be very neat, at least make sure the shape and size of each piece is not much different.
- Portobelo mushroom is a suitable ingredient to replace meat. Although the texture of the two is not the same, portobelo mushrooms have the same ability as meat to absorb the flavors of spices. As a result, the final taste and texture can resemble char siu.
- If you want a stronger meat taste and texture, feel free to use vegetarian or vegan meat instead of mushrooms.
Step 2. Sauté 1 leek in a frying pan
Chop 1 leek on a cutting board, then turn on the stove and heat a skillet with a little olive oil over medium heat. Once the oil is hot, sauté the chopped spring onions for 1-2 minutes until the texture is a little crunchy and the aroma is fragrant.
If you want, you can also use sliced onions instead of chopped scallions, or even use both at the same time
Step 3. Saute the mushrooms for 1-2 minutes
Once the scallions give off a very fragrant aroma, add the mushroom pieces to the pan and sauté for 1-2 minutes until the surface is slightly crisp. While sautéing, keep stirring the mushrooms so that none of them end up scorching!
This step will make the mushrooms crispier and tastier, so you shouldn't skip it
Step 4. Pour soy sauce, plum sauce, sesame oil, and five-spice into the skillet
To enhance the deliciousness of the filling, add 4 tsp. soy sauce, 1 tsp. sesame oil, 2 tsp. plum sauce, and a pinch of the five-spice seasoning into the skillet. Stir again the mushrooms for 1-2 minutes until the entire surface is coated with the seasoning and until the texture of the filling feels slightly thickened. Turn off the stove.
The five-spice seasoning is actually made from a mixture of ground cinnamon, ground cloves, ground fennel, powdered deaf, and Szechuan peppercorns. You should be able to easily find them on the spice racks of any major supermarket or supermarket that sells imported ingredients
Method 4 of 6: Forming Manapua Dough
Step 1. Prepare 12 square pieces of wax paper, then spray the surface with cooking oil
Take a piece of wax paper, then cut the paper into 12 squares, each measuring 7 cm. Then, spray the surface of each wax paper with a thin layer of cooking oil to prevent any dough from sticking when steaming or baking.
Basically, the size of the wax paper doesn't need to be completely accurate, as long as it's not smaller than the size of any dough you're cooking
Step 2. Beat the dough with clasped hands, then immediately divide it into 12 dough balls
Take the dough that has been rested. At this point, the dough should have doubled in size. Remove the plastic wrap covering the surface of the bowl, then hit the center of the dough with your hands before removing it from the bowl. Divide the dough into 8-12, then round each dough manually.
The process of beating the dough needs to be done to remove the trapped air in it. The more air contained in the dough, the thicker and denser the texture will be when cooked
Step 3. Flatten the dough to form a circle with a diameter of 15 cm
Place a ball of dough on the palm of your hand, then press the dough with your other hand until the texture is more flat. Then, roll out the dough until it is about the size of your palm, about 15 cm in diameter. Repeat the same process to flatten the entire dough ball.
If possible, make sure the center of the dough is always thicker than the edges, especially since the center of the dough must support any filling
Step 4. Place a spoonful of filling in the center of the dough
Place one flattened piece of dough in one hand, then pour a spoonful of filling with the other hand in the center of the dough. Make sure none of the filling touches the edges of the dough, okay?
While holding the dough, imagine that you are holding a baby. In other words, hold the dough firmly, but still be careful
Step 5. Pinch the edges of the dough, then fold it inward and twist the edges until the dough “locks in”
Place a piece of dough that has been flattened on one palm, then pinch the edges with the other hand. After pinching, immediately fold the dough inward until it forms a conical corner. Then, turn the conical corners to cover the dough and make sure the filling doesn't spill out when steaming or baking.
- Sound difficult? Don't worry, actually the process is not difficult if you are used to doing it.
- If any dough breaks, remove the filling and try to re-roll it. Then, try filling the dough and shaping it again.
Step 6. Place the dough on a square of waxed paper
Place a piece of wax paper on a cutting board; make sure the unwaxed side is facing down. Then, place one of any fruit on top, and set aside for a moment while you fill in any remaining dough.
Chances are, the dough that has been formed will rise slightly as you work on the other dough. This is normal and nothing to worry about
Method 5 of 6: Steaming Manapua
Step 1. Heat the steamer on the stove until hot steam appears
If you have a steamer, fill the bottom with water, then heat the steamer over the stove over high heat. Supposedly, hot steam will form after the steamer is heated for 10 minutes, which is indicated by the occurrence of condensation on the inside of the steamer lid. Be careful because the temperature of the steamer is very hot under these conditions!
Don't have a steamer? Any dough can also be baked, lo
Step 2. Arrange the dough that has been lined with wax paper in the steamer
Lift any dough by holding the bottom, then immediately put it in the steamer. In particular, make sure there is about 2.5-5 cm of space between each dough before closing the steamer.
- If the amount of dough that needs to be steamed is quite large, feel free to do it gradually. Remember, the wider the gap between each fruit, the better the results. Therefore, if your free time is not limited, feel free to steam the dough gradually so that the contents of the steamer are not too full.
- Waxed paper can prevent any dough from sticking to the bottom of the steamer when cooking.
Step 3. Steam everything over high heat for about 15 minutes
While steaming, make sure the steamer is always tightly closed. After 15 minutes, turn off the heat, but do not immediately open the lid of the steamer.
Be careful because at this point, the steamer will likely be very hot
Step 4. Leave the steamer covered for 5 minutes to continue any cooking process and allow it to cool slightly
Grasp the lid of the steamer with a napkin, then carefully open it.
Keep your face away from the hot steam coming out. Be careful, face exposed to hot steam can easily catch fire
Step 5. Remove anything from the steamer with the help of tongs, then let it cool for a while before serving
Transfer everything to a serving plate using food tongs, then let it rest for a while until the steam is gone. Serve it steamed while it's warm!
Manapua is delicious eaten as a snack or main dish
Method 6 of 6: Baking Manapua
Step 1. Preheat the oven to 180 degrees Celsius
Because the skin texture is quite thin, you don't need to bake it for too long. Before using for baking anything, make sure the oven has been preheated so that the temperature is warm when the pan is inserted.
Manapua traditional style is not baked. However, cooking anything in the oven is a slightly easier method than using a steamer
Step 2. Arrange everything on the baking sheet
Arrange everything on the baking sheet without removing the wax paper. Also make sure there is a gap of about 2.5-5 cm between each fruit. If baked in close proximity, it is feared that any dough with a very sticky texture will stick together when cooked.
If the amount of dough is large enough, you can also bake it gradually
Step 3. Grease any surface with a little olive oil
To make any skin look shinier after it's cooked, dip a pastry brush in olive oil and then apply the oil all over the surface of any glaze. Most importantly, make sure that there is enough olive oil to make any surface glossy, but not so much that the oil runs down to the bottom of the pan.
- This step is actually optional. If you want to reduce oil consumption, feel free to skip it.
- If desired, you can also coat any surface with raw egg yolk instead of olive oil.
Step 4. Bake anywhere for 20-25 minutes
Place both in the oven and set the timer for 20-25 minutes. After baking for 20-25 minutes, remove any and let sit for about 1 minute until the temperature drops. Serve immediately while it's warm!
Do not worry! Baked manapua is no less tender and delicious than steamed manapua, really
Tips
- Manapua is delicious served shortly after it is cooked in hot conditions. Prefer to eat it cold? Feel free to do this, but understand that any skin texture that has cooled will feel tougher and tougher when chewed.
- Any leftovers can be stored in the freezer. When going to be consumed, simply wrap anything in a paper towel, then warm in the microwave for 1 minute or until the texture is soft again.
