Hawaiian Manapua Char Siu Appetizer Sandwiches Recipes

CLASSIC MANAPUA (STEAMED BUNS HAWAIIAN STYLE)

Steps:

• Sprinkle yeast over 3 tablespoons lukewarm water and allow to stand until yeast softens.
• To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture.
• Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Combine until flour incorporates liquid and starts to become a ball.
• Add remaining liquid to make a very heavy dough.
• Begin kneading the dough in the bowl. Continue kneading until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.
• Remove dough from bowl and rinse out bowl. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil.
• Cover with plastic wrap. Allow to rise until double in bulk (about an hour in a warm room).
• Place the dough in the refrigerator and allow it to rise (3-6 hours). Punch it down again and allow it to rise again (3 hours).
• Proceed with the filling while the dough is rising. In a saute pan, stir cornstarch, hoisin sauce, dry sherry, oyster sauce, ketchup, soy sauce and brown sugar into the 1 cup water until dissolved. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and simmer for 5 minutes. Take off heat and allow to cool completely. Chill covered until 1 hour before you are ready to stuff the manapua. Allow to return to room temperature before using.
• When ready to cook, cut 12 (3-inch) squares of waxed paper and coat 1 side with very light coat of nonstick cooking spray.
• Punch down dough and divide into 12 pieces. Roll each into a ball.
• Make the dough as thin as you can and try to keep the edges thinner than the center.
• Place the circle of dough in the palm of your hand. Spoon in a couple of tablespoons of filling, cupping the dough around it.
• With the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.
• Place the completed manapua on a square of greased waxed paper. Allow to plump up into a globe with a taut exterior.
• Heat a steamer with plenty of water or preheat an oven at 350 degrees F.
• If using steamer, fill steamer with manapua on their papers about 1 to 2 inches apart. Cover and steam vigorously for 15 minutes. Remove steamer from heat, let stand 5 minutes, then open. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid. This will prevent steam from dropping onto manapua while steaming.
• If baking, place manapua on their papers on a baking sheet about 1-2 inches apart. Brush top of buns with a little vegetable oil and bake 20 to 25 minutes. Remove from oven and allow to stand 1 minutes. Serve hot.
• Manapua can be frozen. Frozen bau may be reheated by wrapping with a paper towel and microwaving for 1 minute.

HAWAII'S BEST MANAPUA

Steps:

• In a large bowl combine the sugar, shoyu, oyster sauce, five spice, salt, liquor, crushed garlic, and red food coloring. Mix until the sugar has dissolved.
• Cut the pork into large chunks. Add it to a large ziploc bag and let it marinate in the sauce overnight.
• Either cook the pork in a crockpot for 6 hours on high or in the Instant Pot on manual high for 45 minutes. Allow 10 minutes of natural release before pressing the quick release.
• Shred the meat. Save 1/2 cup of the leftover char siu juices.
• Combine the cold water and cornstarch. In a small pot add the char siu juices and corn starch.
• Heat until the filling has thickened then add in the char siu and mix to combine.
• Set aside the char siu filling to let it cool down to room temperature.
• In a large bowl, add in the flour. Create a small well in the flour and add in yeast, baking powder, and sugar.
• Slowly add in the water while stirring it with a wooden spoon or hand. Transfer the dough to a working surface with flour sprinkled on.
• With a vertical arm press down with your palm and bring it forward and with the other arm, bring it back. Sprinkle on more flour until the dough can slightly stick. Keep kneading until the dough has become smooth, waxy, soft, and bouncy. Divide the dough into 60-65g pieces. If you have extra, divide it amongst the other pieces. Then cover it with a plastic wrap to prevent it from air drying.
• With one divided piece, press it into a flat disc with the outer edges thin and in the middle thick.
• Stuff the dough with the manapua filling (be sure the filling is at room temperature) and close it on the top while swirling and pinching it. If there is excess dough, pinch it off and it'll look like a bald head. Set aside and repeat with the other pieces.
• ***Optional: To have a smoother looking sphere, use a rolling pin. Flatten a piece of dough. Roll it with a rolling pin, fold, and roll. Repeat for 4-5 times then shape it into a circular shape.
• Line a steamer with parchment paper and place the manapua on it. Cover and let it rest for 15-20 minutes.
• In the meantime, boil water in a pot large enough to hold the steamer basket. Place the covered steamer over the pot and let it steam for 7-8 minutes. Serve and enjoy!
• Follow the instructions up to resting the dough.
• Preheat the oven to 375° F. Use egg wash to spread over the dough and bake it for 15-20 minutes or until it is golden brown. Enjoy!

MANAPUA

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.

BETTER THAN SEX APPETIZER SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Do not separate the rolls, just slice them all at once with a long serrated knife. Place both packages of bottoms on a sheet pan. Cover the bottoms with the sliced ham and Swiss and put the tops back on. Cut around the individual sandwiches.
• Melt the butter and combine with the next four ingredients. Pour over the sandwiches. Bake for 15 minutes or until browned.

MANAPUA

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.

CHAR SIU

Steps:

• Cut small incisions in pork at 1 inch intervals.
• Mix remaining ingredients together.place pork in a large plastic bag, pour marinade over, refrigerate overnight, turning a few times.
• Heat broiler and position rack 6 inches from heat.
• Put a rack in a roasting pan, place pork on rack. add 1/4-inch of water to the pan.
• Cook 15-25 minutes until a thermometer registers 145°F.