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Manapua Recipe

This recipe guides you through making homemade Manapua, a delicious steamed bun. It features a soft, yeasted dough generously filled with a savory mixture of diced Chinese sausage, fresh vegetables, and flavorful sauces. The process involves preparing the dough, cooking the filling, assembling the buns, and steaming them to fluffy perfection, offering a delightful and authentic culinary experience.
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Total Time 18 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 5788.3 kcal

Equipment

  • 2 Large Mixing Bowls One for dough, one for filling
  • 1 Steamer Bamboo or metal, with lid
  • 1 Large Pot To accommodate the steamer
  • 1 Rolling Pin
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 2 cups lukewarm water
  • 1 cup sugar
  • 1 tsp salt
  • 3 packages dry yeast not rapid yeast
  • 8 tbsp vegetable oil
  • 7 cups flour
  • 4 cups chinese sausage diced
  • 1/4 tsp garlic finely minced
  • 1 cup bean sprouts
  • 1/2 cup carrot coarsely shredded
  • 1 green onion chopped
  • 1/2 shiitake mushroom sliced
  • 2 tsp sherry wine
  • 1/2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 1 1/2 tbsp sugar

Instructions
 

  • In a large mixing bowl, combine lukewarm water, 1 cup sugar, yeast, vegetable oil, and salt. Let sit for 5-10 minutes until foamy to activate the yeast.
  • Gradually add 7 cups flour to the yeast mixture, mixing until a dough forms. Knead the dough on a lightly floured surface for 10-15 minutes until smooth and elastic.
  • Place the kneaded dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
  • In a separate bowl, prepare the filling sauce by combining sherry wine, soy sauce, oyster sauce, 2 tbsp water, and 1.5 tbsp sugar. In a small bowl, mix cornstarch with a splash of water to create a slurry.
  • Sauté diced Chinese sausage, minced garlic, bean sprouts, shredded carrot, chopped green onion, and sliced shiitake mushroom in a pan until tender-crisp.
  • Pour the prepared sauce into the sautéed mixture and bring to a simmer. Stir in the cornstarch slurry, cooking until the filling thickens. Let cool completely.
  • Once the dough has doubled, punch it down and divide it into 12 equal pieces. Roll each piece into a smooth ball, then flatten and roll into a round wrapper, thicker in the center.
  • Place a generous spoonful of cooled filling in the center of each dough wrapper. Gather the edges of the dough and pinch them together tightly to seal the bun.
  • Place each bun on a small square of parchment paper and arrange them in a steamer basket, ensuring enough space for expansion. Let the buns proof for another 20-30 minutes.
  • Steam the buns over high heat for 12-15 minutes, or until cooked through and fluffy. Serve warm.

Notes

For optimal dough texture, ensure your lukewarm water is between 105-115°F (40-46°C) to properly activate the dry yeast. Knead the dough thoroughly—about 10-15 minutes by hand or 7-10 minutes with a stand mixer—until it's smooth and elastic; this develops gluten for a fluffy bun. When preparing the filling, dice the Chinese sausage and vegetables uniformly for even cooking and distribution. The cornstarch slurry is key for a cohesive filling that doesn't make the bun soggy; ensure it's cooked until thickened. When forming the buns, seal them tightly to prevent any filling from escaping during steaming. For steaming, line your steamer basket with parchment paper squares under each bun to prevent sticking. Do not overcrowd the steamer, as adequate space allows for proper expansion and even cooking.