Manapua

Ingredients

• For the dough
• 500 g plain flour
• 80 g caster sugar
• 7 g instant dried yeast
• 250 ml warm water
• 30 ml neutral oil
• 1 tsp lard, added with the oil; traditional Cantonese approach for a more tender, supple dough
• 1 tsp fine salt
• For the char siu filling
• 500 g char siu pork, Hawaiian-style: sweeter, higher maltose and honey content than Cantonese; finely diced
• 60 ml char siu sauce, Hawaiian-style, high maltose; reduced until it clings to the pork without pooling
• For the baked version glaze
• 2 eggs, beaten; applied twice — once before final proof, once just before baking

Method

1. 1
   Dissolve the sugar and yeast in the warm water and allow to stand until the surface shows a light foam. Combine the flour and salt in a large bowl, make a well, and pour in the yeast mixture together with the oil and lard. Mix to a shaggy mass, then turn onto a work surface and knead for 10–12 minutes until the dough is smooth and pulls cleanly from the surface. The dough is ready when it is soft, supple, and springs back slowly under a pressed fingertip.
2. 2
   Shape the dough into a ball, place in a lightly oiled bowl, cover tightly, and refrigerate for 8–12 hours. This slow, cold proof is what develops the characteristic tender, chewy texture of Hawaiian manapua. The dough is ready when it has doubled in volume and smells faintly yeasty and sweet.
3. 3
   Prepare the filling while the dough is proofing. Combine the diced char siu pork with the char siu sauce in a wide pan over medium heat. Reduce, stirring continuously, until every piece of pork is coated and the sauce clings without pooling at the base of the pan. This is where the dish lives or dies: a filling that retains excess moisture will seep through the dough during the final proof and compromise the seam. The filling is ready when no liquid runs when a spoonful is pressed lightly against the side of the pan. Cool completely before use.
4. 4
   Remove the dough from the refrigerator and allow it to return to room temperature for 20 minutes. Divide into eight equal portions of approximately 95–100 g each. Roll each portion into a round disc roughly 12 cm in diameter, thinner at the edge than at the centre.
5. 5
   Place two generous tablespoons of filling at the centre of each disc. Gather the edges up around the filling, pleating and pressing firmly to seal. Pinch the seam tightly. Place each bun seam-down on a square of parchment paper. A poorly sealed seam opens during steaming and the filling spills.
6. 6
   For the steamed version: arrange the buns in a steamer basket with at least 4 cm between them, cover, and allow to proof at room temperature for 30–40 minutes until visibly puffed. Bring the water in the steamer to a full, vigorous boil, then steam the buns at high heat for 15–18 minutes. Do not lift the lid during steaming — the sudden temperature drop causes the buns to collapse. The buns are done when the surface is smooth, white, and pillowy, and the dough springs back firmly when pressed.
7. 7
   For the baked version: brush the sealed buns with beaten egg immediately after shaping, then allow to proof at room temperature for 30–40 minutes. Apply a second coat of egg wash just before placing in an oven preheated to 190 °C. Bake for 18–22 minutes. The buns are done when the surface is a deep, even gold and the glaze is set and dry to the touch.