Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 1/2 tsp baking powder + 1/2 tsp fine salt
- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm whole milk, 105–110°F
- 2 tbsp neutral oil
- 1 lb (450 g) pork shoulder, diced 1/4 inch
- Hoisin (3 tbsp), oyster sauce (1 tbsp), soy sauce (1 tbsp), honey (1 tbsp), ketchup (1 tbsp)
- Shaoxing wine or dry sherry (1 tbsp), sesame oil (1 tsp), five-spice (1 tsp)
- Garlic (2 cloves), ginger (1 tsp), green onions (2)
- Cornstarch (2 tsp) + water (2 tbsp) slurry
- Egg + 1 tbsp milk (baked option), sugar-water glaze (2 tbsp sugar + 2 tbsp boiling water)
Do This
- 1. Bloom yeast in warm milk (5–8 min). Mix with flour, sugar, baking powder, salt, and oil. Knead 8–10 min; rise 60–75 min.
- 2. Sauté diced pork in 1 tbsp oil. Add sauces, wine, garlic, ginger, and 1/4 cup water; simmer 3–4 min.
- 3. Stir in cornstarch slurry; cook until glossy and thick. Add green onions; cool completely.
- 4. Divide dough into 12 (55–60 g) pieces. Rest 10 min. Roll rounds 4 inches wide (edges slightly thinner).
- 5. Fill each with 2 tbsp pork. Pleat and twist to seal; proof 20–25 min on parchment squares.
- 6. Steam: 12–14 min over steady medium-high steam; rest 3 min before opening. OR Bake: brush egg wash, 375°F (190°C) for 16–18 min; brush sugar glaze hot.
Why You’ll Love This Recipe
- Authentic island-style manapua flavor: sweet-savory char siu tucked in pillowy dough.
- Two cooking paths: classic steamed buns or golden baked buns—same dough, your choice.
- Glossy snack-shop finish with a light sugar glaze for that nostalgic shine.
- Make-ahead friendly: filling and dough both prep well, and the buns freeze beautifully.
Grocery List
- Produce: Garlic, fresh ginger, green onions
- Dairy: Whole milk, 1 egg (for baked option)
- Pantry: All-purpose flour, sugar, baking powder, active dry yeast, neutral oil, sesame oil, hoisin sauce, oyster sauce, soy sauce, honey, ketchup, Shaoxing wine (or dry sherry/apple juice), five-spice powder, cornstarch, fine sea salt, pork shoulder (or pre-cooked char siu)
Full Ingredients
Dough (steamed or baked)
- 3 cups (360 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm whole milk, 105–110°F (40–43°C)
- 2 tbsp (28 g) neutral oil, plus a little more for the bowl
Char Siu–Style Pork Filling
- 1 lb (450 g) pork shoulder (Boston butt), trimmed and diced 1/4 inch
- 1 tbsp neutral oil
- 3 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry; apple juice if alcohol-free)
- 1 tbsp honey
- 1 tbsp ketchup
- 1 tsp toasted sesame oil
- 1 tsp Chinese five-spice powder
- 2 cloves garlic, finely minced
- 1 tsp finely grated fresh ginger
- 1/4 cup (60 ml) water or low-sodium chicken stock
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 green onions, thinly sliced
For Baking (optional)
- 1 egg beaten with 1 tbsp milk or water (egg wash)
- 1 tsp toasted sesame seeds (optional garnish)
Glaze & Finish
- 2 tbsp sugar dissolved in 2 tbsp boiling water (brush on hot buns for shine)
For Steaming
- 12 parchment squares (about 3 inches)
- Water for steamer
Step-by-Step Instructions
Step 1: Make and proof the dough
In a small bowl, combine warm milk (105–110°F) and yeast with a pinch of the sugar. Let stand until foamy, 5–8 minutes. In a large bowl, whisk flour, remaining sugar, baking powder, and salt. Add the yeast mixture and oil. Mix with a spoon until shaggy, then knead on a lightly floured surface (or in a mixer with dough hook) until smooth and elastic, 8–10 minutes. Lightly oil a bowl, place the dough inside, cover, and let rise in a warm spot until doubled, 60–75 minutes.
Step 2: Cook the char siu filling
Heat 1 tbsp neutral oil in a skillet over medium-high. Add the diced pork and cook, stirring, until lightly browned on most sides, 5–7 minutes. Reduce heat to medium. Stir in hoisin, soy sauce, oyster sauce, Shaoxing wine, honey, ketchup, sesame oil, five-spice, garlic, ginger, and 1/4 cup water or stock. Simmer 3–4 minutes.
Stir the cornstarch slurry, then add it to the pan. Cook, stirring, until the sauce turns glossy and thick enough to coat the pork with no runny liquid (about 1–2 minutes). Turn off heat, mix in green onions, and spread the filling on a plate to cool completely. Cool filling = easier sealing and tidier buns.
Step 3: Prep for steaming and/or baking
Cut 12 parchment squares (about 3 inches). If steaming, bring 1–2 inches of water to a boil in your steamer, then reduce to a gentle simmer while you shape. If baking, preheat the oven to 375°F (190°C) with a rack in the center and line a sheet pan with parchment.
Step 4: Divide, fill, and pleat
Punch down the risen dough and turn it onto the counter. Divide into 12 equal pieces (55–60 g each). Roll each into a taut ball, cover, and rest 10 minutes to relax the gluten.
Working one at a time, roll a ball into a 4-inch round, keeping the center slightly thicker and the edges slightly thinner. Place about 2 tbsp (30–35 g) cooled filling in the center. Pleat the edges up and around the filling, then twist to seal firmly. Place each bun seam-side down on a parchment square.
Step 5: Proof the buns
Cover buns with a clean towel and let them puff for 20–25 minutes at room temperature. They should look slightly fuller but not doubled.
Step 6: Cook the buns (choose steamed or baked)
Steamed: Bring the steamer back to a strong simmer (steady medium-high steam). Arrange buns on their parchment squares in the basket with at least 1 inch space between. Steam 12–14 minutes. Turn off heat and let rest 3 minutes before opening the lid to prevent wrinkling.
Baked: Place buns seam-side down on the prepared sheet. Brush lightly with egg wash. Bake at 375°F (190°C) until deep golden, 16–18 minutes, rotating the pan halfway. Optional: sprinkle sesame seeds just after glazing (next step) while still tacky.
Step 7: Glaze and serve
For that snack-shop sheen, stir 2 tbsp sugar with 2 tbsp boiling water until dissolved. While buns are hot, lightly brush the tops with the sugar syrup (both steamed and baked). Cool 5 minutes. Serve warm as-is—no sauce needed.
Pro Tips
- Cool the filling completely. Warm, runny filling will break the seal and leak.
- Keep the center of each wrapper thicker than the edges so the top doesn’t tear when pleating.
- For smooth steamed buns, avoid vigorous boiling; steady steam prevents blisters and wrinkling.
- Use a scale for consistent dough pieces (55–60 g) so they cook evenly across batches.
- Shine matters: a quick sugar-water brush while hot gives that classic manapua look.
Variations
- Chicken manapua: Substitute diced chicken thigh for pork; cook time is a little shorter (simmer 2–3 minutes after adding sauces).
- Veggie char siu: Use diced shiitake mushrooms and firm tofu; increase hoisin to 4 tbsp and add 1 tsp rice vinegar for brightness.
- Pineapple-chile twist: Add 1/4 cup finely diced fresh pineapple and a pinch of red pepper flakes to the filling for a sweet-heat island vibe.
Storage & Make-Ahead
Filling can be prepared up to 3 days ahead; refrigerate in an airtight container. Shaped buns can be frozen before cooking: place on a tray until firm, then transfer to a bag. Steam from frozen 15–16 minutes, or bake from frozen at 350°F (175°C) for 18–20 minutes (cover loosely with foil for the first 10 minutes, then uncover and raise temp to 375°F for color). Cooked buns keep 3 days in the fridge; reheat by steaming 3–4 minutes or microwaving with a damp paper towel 30–45 seconds. Freeze cooked buns up to 2 months; re-steam 6–8 minutes.
Nutrition (per serving)
Approximate per bun (1 of 12): 270 calories; 10 g protein; 33 g carbohydrates; 9 g fat; 1 g fiber; 5 g sugar; 520 mg sodium. Values will vary with cooking method and glaze.
