Manapua Man
Chinese in origin (char siu bao), manapua is the local name for these onolicious pork-filled buns.
Peeking inside the finished manapua.
When I was growing up, manapua were typically steamed — a large, white, doughy bun filled with a savory-sweet pork filling (char siu; aka Chinese barbeque pork). People would bring them back from Chinatown on O’ahu as omiyage (a gift for friends, family or co-workers after returning from a trip). More often today, you’ll find both the steamed and baked varieties (and with a variety of fillings), alongside other dim sum delicacies.
This recipe is a little involved in that you’ll need to make both the dough and the char siu (although you could use purchased cooked char siu to save time) to make this manapua. But it’s so worth it!
One other thing to note is that the dough is a Japanese-style milk bread dough, which makes the it light and soft.
Baked Manapua
Yield: 9 buns | Adapted from: notesofbacon.com
Total Time: 16 hours (if marinating the char siu overnight); 6-7 hours if making the day of
Char siu pork: Prep Time: 10 minutes, plus 3 hours (or overnight marinating)) | Cook Time: 1 hour
Milk buns: Prep Time: 1 hour | Rising and Cook Time: 2 hours, 15 minutes
INGREDIENTS:
For the char siu:
500 g pork shoulder (a combination of lean and fatty parts)
1 tbsp light brown sugar
1 ½ tbsp honey
2 tbsp Shaoxing wine (or dry sherry)
1 ½ tsp five spice
3 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
large pinch of kosher salt
1 tbsp vegetable oil
For extra sauce:
1 tbsp honey
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp Shaoxing wine
Milk bread dough:
For the starter (tangzhong): Asian baking technique that helps create a soft, stringy and tender texture.
3 tbsp water
3 tbsp whole milk
2 tbsp strong bread flour
For the dough:
65 g unsalted butter, melted and cooled (just over ¼ cup)
350 g bread flour (plus 2 tbsp extra if needed)
7 g (2 tsp) instant yeast
120 ml (just under ½ cup) whole milk, slightly warmed
1 large egg
1 ¼ tsp kosher salt
1 rounded tbsp (16 g) granulated sugar
Egg wash: 1 egg whisked a dash of whole milk for brushing before baking
Extra butter or oil for greasing
METHOD:
If making your own char siu, I recommend preparing it prior to stuffing the buns.
Char Siu:
Marinate: Combine the char siu ingredients together in a bowl and mix until the pork is thoroughly coated. Cover and refrigerate for 2-3 hours minimum, or overnight if possible.
Cook: Preheat your oven to 350°F. Line a rimmed sheet pan with foil for easy clean up. Additionally, spray a rack with cooking spray and place it in the foil-lined sheet pan and fill the pan with a layer of water.
Place the marinated pork on the rack, reserving the marinade. The water will steam your meat to help keep it tender, while also ensuring the fat doesn’t burn as it drips down off the pork. Place the pork in the center rack of the oven for and roast for 25 minutes.
Baste: After 25 minutes, remove the pork from the oven and baste it with the reserved marinade. Turn the pork over and baste again. Roast for an additional 20 minutes. Check there is enough water in the pan, refilling if necessary.
Baste again (and again): Remove the pork from the oven and, baste again with more marinade. When the pork starts to look crisp and charred, remove it from the oven and set aside to cool. If the pork needs a little more cooking time, place it back in the oven, basting with marinade, for another 15 minutes or until lightly charred on the edges and nicely browned . Repeat as necessary. Remove from the oven and let cool.
Extra sauce: In a saucepan over low heat, cook the remaining marinade along with the extra sauce ingredients. Stir and allow to thicken slightly (about 5 minutes). Remove from the heat and transfer to a heat proof bowl.
Chop the char siu into small chunks and mix into the extra sauce. Set aside to cool to room temp Cover and put in the fridge when at room temperature.
Milk Bun Dough:
Tangzhong: In a small saucepan over low heat, combine the water, milk and bread flour. Stir continuously for 2-4 minutes, until thickened and it forms a loose paste (your spoon will leave a trail on the bottom of the pan). Remove from the heat to a small bowl and cover with cling film (touching the surface to prevent a skin from forming). Set aside to cool for at least 30 minutes.
Melt the butter and allow to cool. Slightly warm the milk. Set both aside.
Mix the dough: In bowl, whisk together the cooled melted butter, egg, tangzhong and warmed milk.
In the bowl of a stand mixer, combine the flour, sugar, salt and yeast. Using the dough hook attachment, turn the mixer on low and slowly pour in the wet ingredients. Continue to mix until it is incorporated into a wet, shaggy dough. Increase the mixer speed to 4 and continue to knead the dough until it becomes smooth and elastic. This can take up to 20 minutes. The dough will be ready when it is slightly tacky. If it still too sticky, add a tablespoon or two more flour and continue kneading. You can tell when the dough is ready by stretching the dough to create a small, translucent window. When the window tears, it will tear in circles.
Rising the dough: When the dough is ready, put it in a lightly greased bowl and cover with cling film or a tea towel. Leave to rest somewhere warm for 60-90 minutes until risen (it doesn’t need to be doubled, but should be well risen and airy).
Filling the manapua
Filling the manapua: Grease a 9”x12” baking pan (or ¼ sheet pan) generously with butter (or line with parchment for easier cleanup).
Remove the dough and roll out into an even-shaped log. Cut into 9 equal pieces. Have the char siu filling ready.
Roll out a piece of dough into a round disk, about 4” in diameter, and put about 2 tbsp. of the filling in the center (I roll out the dough on the counter and transfer it to my hand to form it into a cup before placing the filling in). Gently bring the edges up around the filling and press together, sealing in the filling. Roll the bun lightly in your hands to make sure it’s round, and put it, sealed edge down, in the pan. Repeat with the remaining dough and filling.
Ready for the second rise
Rise again: Cover the manapua with cling film and allow to rest for 45 minutes in a warm location.
Preheat the oven to 350°F during the last 10 minutes of rising time.
After the 45 minutes, remove the cling film and brush the tops with the egg wash. This will help to form a shiny, golden crust.
Bake the manapua: Place the pan on the center rack of the preheated oven and bake for 25-30 minutes, until golden brown. Remove and allow to cool for 10 minutes in the pan before enjoying.
Ready to eat!