Make Ahead

Manapua ( pork bao)

April  3, 2011
0 Stars
Author Notes

This is a recipe I made frequently when my children were small because little ones are too busy to eat they could eat and run with these. —Fran McGinty

  • Serves 16
Ingredients
  • Manapua
  • 1 7/8 cups warm water
  • 1 packet yeast
  • 3 tablespoons sugar
  • 1 tablespoon oil
  • 1 teaspoon table salt
  • 5 3/4 cups flour
  • Char sui Filling
  • 1 cup Pork Char sui
  • 3 tablespoons Minced Green Onion
  • 1 tablespoon shoyu (light Soy)
  • 1 teaspoon sherry
  • 1/4 teaspoon Chinese 5 - Spice
  • 2 Water Chesnuts, minced
  • 8 Shrimp, minced
  • 2 teaspoons sugar
In This Recipe
Directions
  1. Manapua
  2. 1. Soften yeast in 2 Tbsp warm water 2. Place remaining water in bowl with sugar, oil and salt. 3. Add dissolved yeast 4. Add 1/2 of the flour and mix 5. Add remaining flour 6. Knead 10 minutes or until smooth. 7. Place in greased bowl 8. Allow to rise 2 hours 9. Punch down and shape into 16 pieces 10. Flatten into 4 inch circles 11. Fill with 1 1/2 teaspoon filling and seal. 12. Allow to rise 1 hour on squares of oiled parchment 13. Steam 20 minutes
  1. Char sui Filling
  2. Combine all ingredients and mix well.
  3. MAKING CHAR SUI 1. 4 -5 lb pork butt 2. 1/4 Cup rock salt 1 1/2 Cup dark brown sugar 1 teaspoon Chinese 5 - spice Cut pork into 2" X 2' cubes. Sprinkle with salt and rub it on all pieces. add all other ingredients with the salted pork rubbing in well. Roast on skewers for about 1 hour at 325 F.
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2 Reviews

Author Comment
Fran M. April 6, 2011
It comes out very good. I like to make these before I plan on making a chinese meal, I start a couple of days ahead I make these and freeze them, Then make the home made egg rolls and freeze those and I will make a homemade chinese soup. Then on the day I make the meal I have some goodies to go with it without that much trouble but it looks like a lot of work went into dinner that day.
 
gingerroot April 3, 2011
Yum! I love that you add shrimp and water chestnuts to your char siu filling.