MANAPUA DOUGH RECIPE RECIPES
MANAPUA RECIPE - FOOD.COM
Manapua are a wonderful snack food popular in Hawaii. I found this recipe in a travel magazine a few years ago. You can substitute Chinese BBQ pork (char siu) for the sausage if you'd like.
Total Time 3 hours 45 minutes
Prep Time 3 hours 30 minutes
Cook Time 15 minutes
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 435.5, FatContent 10, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 326.2, CarbohydrateContent 76.9, FiberContent 2.8, SugarContent 19.1, ProteinContent 8.7
MANAPUA RECIPE - FOOD.COM
When I was in high school my dad was stationed in Hawaii. One of the things we loved the most were the manapuas. We'd buy them off the lunch truck that came by the school each day. This recipe is from my high school home economics class from the late 70's. Thanks Mrs. Tanaka! (I have no idea how many servings this makes. It's been years since I've done this. If anyone tries this, let me know how many it makes so I can update the servings!)
Total Time 5 hours 20 minutes
Prep Time 5 hours
Cook Time 20 minutes
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Bun:.
- In a custard cup, sprinkle the dry yeast over the 3 tablespoons of warm water and let stand until the yeast is softened.
- In a small saucepan, heat 11/2 cups water, solid shortening, salt and sugar. Stir until melted. Cool.
- Combine the softened yeast and shortening mixture in a large bowl.
- Add flour, 1 cup at a time mixing well after each addition. Knead until dough is stiff. Let rise until double in bulk, about 2 hours.
- Punch dough down and knead again.
- Cut into 2 inch balls and stuff with filling, making sure that there is no opening for the filling to fall out.
- Place on a small square of waxed paper (about 3" X 3"). Let rise for 11/2 to 2 hours.
- Steam until done, about 15 - 20 minutes. Serve hot.
- Filling:.
- Pan fry ham, lup chong, bamboo shoots and mushrooms.
- Add oyster sauce, sugar, soy sauce and red food coloring.
- Cook until the mixture absorbs the sauce.
- Add green onions before turning off the flame.
- Cool before stuffing into the buns.
Nutrition Facts : Calories 205.9, FatContent 2.2, SaturatedFatContent 0.6, CholesterolContent 3.7, SodiumContent 375.1, CarbohydrateContent 39.4, FiberContent 1.4, SugarContent 6.9, ProteinContent 6.5
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