MANAPUA RECIPE RECIPES

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MANAPUA RECIPE - FOOD.COM



Manapua Recipe - Food.com image

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

2 cups lukewarm water
1 cup sugar
1 teaspoon salt
3 packages dry yeast (not rapid yeast)
8 tablespoons vegetable oil
7 cups flour
4 cups Chinese sausage, diced
1/4 teaspoon garlic, finely minced
1 cup bean sprouts
1/2 cup carrot, coarsely shredded
1 green onion, chopped
1/2 shiitake mushroom, sliced
2 teaspoons sherry wine
1/2 tablespoon soy sauce
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon cornstarch
1 1/2 tablespoons sugar

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

DELICIOUS CURRIED MANAPUA PUFFS RECIPE | ALLRECIPES



Delicious Curried Manapua Puffs Recipe | Allrecipes image

These Hawaiian-inspired puffs are stuffed with a curry chicken mixture. They're always a hit at potlucks and parties, and I'm constantly being asked for the recipe. It's so flexible -- try using different types of meats and vegetables. You may need to cook the puffs in several batches, as this make a lot.

Provided by Kris

Categories     Appetizers and Snacks    Pastries

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 50 mini puffs

Number Of Ingredients 8

1 (10 ounce) can chunk chicken, drained and flaked
½ bunch green onions, finely chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
2 tablespoons oyster sauce
2 tablespoons sesame seeds
1?½ teaspoons curry powder
salt and pepper to taste
5 (10 ounce) packages refrigerated biscuit dough

Steps:

  • In a medium bowl, mix together chicken, green onions, water chestnuts, oyster sauce, sesame seeds, curry powder, salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
  • Leaving about 2 inches between each biscuit, flatten biscuit dough onto the baking sheet. Place approximately 1 teaspoon of the chicken mixture onto each biscuit, then pinch the dough around the mixture to form an encasing ball.
  • Bake in the preheated oven 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 209.4 calories, CarbohydrateContent 25.9 g, CholesterolContent 7.5 mg, FatContent 8.9 g, FiberContent 0.9 g, ProteinContent 6.5 g, SaturatedFatContent 2.3 g, SodiumContent 626.1 mg, SugarContent 4.5 g

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This chinese bun that is filled with char siu or seasoned red pork, evokes and fills my mind with so much sweet memories of my grammom and grampa, my mom and dad, my childhood and growing up, having my own children and now my grandchildren. It has withstood the test of time, now generations later, it is still a strong staple in my family. But no one in my family thought of trying to take on the great task of creating and making it at home, until now. It was a "Sunday kinda thing" to travel into Chinatown and buy it, come home and have breakfast with the family. My mom made Manapua, as I recall, only twice. It was just too time consuming and too much work. It was more convenient and tasty to just purchase it. It was difficult to capture that essence, that certain "taste" on your palate of chinese "char siu bao". In the photo which is not mine, the steamed manapua is on the left, the white one. The brown manapua on the right is the baked manapua. This is also a request for someone that is just "homesick" for local food. So I hope that this will comfort her, even just a little. Enjoy, LY!!!
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