BAKED MANAPUA RECIPES RECIPES

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.

Steps:

• PROCEDURE FOR THE FILLING:
• Heat 1/2 Tbsp. oil in a small saucepan, saute onions until softened and almost transparent. Remove from heat and set aside.
• Heat remaining Tbsp. of oil in a large skillet, stir fry finely chopped char siu (seasoned pork) till tender.
• 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.
• 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.
• Remove from heat and set aside to cool.
• NOTE: FILL THE BAO (BUN) WHEN THE FILLING IS AT ROOM TEMPERATURE, NOT HOT, NOT REFRIGERATOR COLD.
• PROCEDURE FOR THE BAO (BUN):
• Mix together in a bowl, the yeast packet, lukewarm water and a pinch of salt. Set aside until it's foamy.
• 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.
• 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).
• Remove the dough from the microwave oven and discard the water.
• 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.
• 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.
• With a cookie sheet, prepped with parchment paper, set the bao (bun), twisted side down and spaced evenly apart.
• Put the cookie sheet of bao in a warm, moist area so that it can rise for about 30 minutes.
• Brush the tops of the bao with the beaten egg and bake for 22 minutes in a 350 degree oven.
• Remove the bao from oven onto a cooling rack. Serve hot or warm.
• 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.