How to Make Hawaiian Manapua
Use the 3 tablespoons of lukewarm water and sprinkle the yeast over it., In a separate large bowl, combine the sugar, salt, and cooking oil with the 2 cups of warm water., Start making the dough by putting the flour in a large bowl with majority of...
Step-by-Step Guide
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Step 1: Use the 3 tablespoons of lukewarm water and sprinkle the yeast over it.
Leave it on the side to allow the mixture to soften. -
Step 2: In a separate large bowl
Let the mixture cool down before adding the yeast mixture to it. ,, Add the rest of the liquid and continue to knead.
You will know when the dough kneaded enough when long strands start to show. , Thoroughly rinse out the bowl used and add the sesame oil to it.
Put the dough back in the bowl and gently rub the dough around to give the outer portion a thin layer oil "bath". , Place the bowl in a warm room for about an hour.
Wait until the dough rises to double in size.
You can develop the flavor of the dough by placing it in the refrigerator for at least three to six hours.
Bring the flavor out even more by gently pushing the dough back down and allow it to rise again. ,,, Fold the char siu and food coloring in. , Cut 3" squares out of them to make 12 individual papers.
Spray a light coat of non-stick cooking spray on one side of them. , Divide it into 12 pieces and roll each piece into a ball. , Make sure that the dough is thin in height, but keep the center area on the bulk side. , Have the dough slightly cupped in your hand, as if you're carrying a baby bird.
Add a few tablespoons of the filling in the center of the dough circle.
Make "pie-like" edges on the dough, by pinching the edges with your forefinger and thumb of the other hand. , Be sure to continue pinching the edges together and twist them at the same time. ,,, Be sure to leave the wax paper on them.
Arrange them so there is at least 2 inches (5.1Â cm) apart from each paper. , Place a tea towel over the manapua below the lid if you're using a metal steamer, as this will catch any steam from above. ,, -
Step 3: combine the sugar
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Step 4: and cooking oil with the 2 cups of warm water.
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Step 5: Start making the dough by putting the flour in a large bowl with majority of the yeast combination mixture you just made.
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Step 6: Mix and knead the ingredients together as a dough starts to form.
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Step 7: Place the dough on the counter.
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Step 8: Tightly wrap the bowl with plastic wrap.
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Step 9: Combine the water
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Step 10: cornstarch
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Step 11: and salt in a pot.
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Step 12: Mix continuously with a whisk until the ingredients are dissolved in the water.
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Step 13: Allow the mixture to boil and reduce the heat to a simmer.
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Step 14: Prepare the wax paper.
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Step 15: Use your fist and punch the dough down.
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Step 16: Create a flatten 6" circle out of the pieces in your palm.
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Step 17: Add the filling on the dough.
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Step 18: Fold over the edges to cover the dough.
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Step 19: Add each filled wrapped dough on the greased side of the wax paper.
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Step 20: Allow each manapua piece to rise for about 10 minutes.
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Step 21: Add the manapua into the steamer.
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Step 22: Steam the manapuas for 15 minutes on a high heat.
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Step 23: Remove from the heat and allow it to sit for a few minutes.
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Step 24: Finished.
Detailed Guide
Leave it on the side to allow the mixture to soften.
Let the mixture cool down before adding the yeast mixture to it. ,, Add the rest of the liquid and continue to knead.
You will know when the dough kneaded enough when long strands start to show. , Thoroughly rinse out the bowl used and add the sesame oil to it.
Put the dough back in the bowl and gently rub the dough around to give the outer portion a thin layer oil "bath". , Place the bowl in a warm room for about an hour.
Wait until the dough rises to double in size.
You can develop the flavor of the dough by placing it in the refrigerator for at least three to six hours.
Bring the flavor out even more by gently pushing the dough back down and allow it to rise again. ,,, Fold the char siu and food coloring in. , Cut 3" squares out of them to make 12 individual papers.
Spray a light coat of non-stick cooking spray on one side of them. , Divide it into 12 pieces and roll each piece into a ball. , Make sure that the dough is thin in height, but keep the center area on the bulk side. , Have the dough slightly cupped in your hand, as if you're carrying a baby bird.
Add a few tablespoons of the filling in the center of the dough circle.
Make "pie-like" edges on the dough, by pinching the edges with your forefinger and thumb of the other hand. , Be sure to continue pinching the edges together and twist them at the same time. ,,, Be sure to leave the wax paper on them.
Arrange them so there is at least 2 inches (5.1Â cm) apart from each paper. , Place a tea towel over the manapua below the lid if you're using a metal steamer, as this will catch any steam from above. ,,
About the Author
Mark Griffin
Professional writer focused on creating easy-to-follow hobbies tutorials.
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