Content

• Ingredients
• Steps
• Part 1 of 4: Making the dough
• Part 2 of 4: Making the filling
• Part 3 of 4: Adding the filling to the dough
• Part 4 of 4: Steam Cooking
• Tips
• What do you need

Hawaiian manapua is heavily influenced by the Chinese version of bāozi and is a very popular treat in Hawaii. They are prepared with a variety of fillings, mainly Asian and Hawaiian ingredients, and can be found in Asian restaurants and in the freezers of convenience foods in Asian supermarkets. Manapua can be steamed or baked and enjoyed hot.

It turns out 12 manapua

Ingredients

Manapua dough

• 1 packet (2 ¼ teaspoon) dry yeast
• 3 tablespoons warm water
• 2 glasses of hot water
• 1 1/2 tablespoons cooking oil or shortening
• 1/4 cup sugar
• 3/4 teaspoon salt
• 6 cups sifted flour
• 1/2 tablespoon sesame oil

Manapua filling

• 1 glass of water
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 450 g char Sioux, minced
• A few drops of red food coloring, optional

Steps

Part 1 of 4: Making the dough

1. 1 Take 3 tablespoons of warm water and sprinkle the yeast on top. Set aside and let the mixture soften.
2. 2 In a separate large bowl, combine sugar, salt and cooking oil with 2 cups of hot water. Let the mixture cool slightly before adding the yeast.
3. 3 Begin kneading the dough by adding flour to a large bowl with most of the yeast mixture.
4. 4 Mix and knead the ingredients as dough begins to form. Add the rest of the liquid and continue kneading. You will know that the dough is ready when long strands start to appear.
5. 5 Place the dough on a countertop. Rinse the bowl you used thoroughly and add sesame oil to it. Place the dough back in the bowl and gently slide over the dough to coat with sesame oil.
6. 6 Wrap the bowl tightly with cling film. Leave the bowl in a warm room for an hour. Wait for the dough to double in size.
   • You can make the dough taste better by placing it in the refrigerator for at least 3-6 hours.
   • Make it even tastier by gently pushing it down and letting it rise again.

Part 2 of 4: Making the filling

1. 1 Combine water, sugar, cornstarch, and salt in a saucepan.
2. 2 Stir continuously with a whisk until the ingredients are completely dissolved in the water.
3. 3 Bring mixture to a boil and reduce heat. Add char Sioux and food coloring.

Part 3 of 4: Adding the filling to the dough

1. 1 Prepare wax paper.Cut into 7.5cm squares to make 12 separate papers. Lightly coat one side with cooking spray.
2. 2 Use your fist to press down on the dough to lower it. Divide into 12 and chunks and make balls.
3. 3 Roll out 15 cm circles from the balls of dough in the palm of your hand. Make sure the dough is thin enough, but keep the center piece in the palm of your hand.
4. 4 Add the filling to the dough.
   • Close your palm lightly, as if you were holding the chick.
   • Add a few tablespoons of the filling to the center of the dough.
   • Make the edges like patties by pinching the edges with the index and thumb of your other hand.
5. 5 Fold over the edges to cover the filling with the dough. Continue pinching and curling the edges at the same time.
6. 6 Place each stuffed patty on greased wax paper.
7. 7 Let each manapua rise for 10 minutes.

Part 4 of 4: Steam Cooking

1. 1 Place the manapua in a double boiler. Make sure to leave wax paper underneath. Spread them out so that there is at least 5 cm between the manapuas.
2. 2 Steam the manapua for 15 minutes on high power. Place a tea towel on top of the manapua under the lid if you are using a metal steamer so that it soaks up the steam on top.
3. 3 Remove from heat and set aside for a few minutes.
4. 4 Ready.

Tips

• Manapua is best served fresh and hot. You can eat them cold, but the dough will be more difficult to bite and chew.
• There are endless filling ideas you can use. You can use shredded kalua pork, azuki beans, shredded chicken or roasted pork, etc.
• If you don't have a steamer, you can also use an oven. Use a cooking brush with a little canola oil to coat the manapua. Bake at 190 degrees Celsius for 20-25 minutes.

What do you need

• Large bowl
• Small bowl
• Cling film
• Wooden spoon
• Corolla
• Double boiler
• Wax paper