This recipe looks perfect! I have moved to the mainland about 20 years ago, and Manapua is the single most thing I miss eating. You can get dim sum sure in Chinese restaurants, but it somehow falls short. Thank you for doing the videos and sharing with so many the ono foods that come from paradise.
I used to live in Hawaii and our family lived mana pua. Your recipe was perfect. Thank you so much! This was a pleasant surprise when I cooked it for my family.
I just did this recipe and it’s soooo good. I used little beef cuts instead, can’t eat pork. But the sauce and bun came out so perfect. I just need to practice my wrapping of the dough. Mahalo for sharing 🥰🥰🥰
I've been looking for this since I was like seven! We used to have a place by my house that made it and it was heavenly. I only got to have it once because sadly the place went out of business but it stuck in my memory for years it was so good. I didn't know the name of it so I couldn't find it but now I can finally enjoy it again. Thank you so much for this video!
I lived in Hawaii (Oahu and Maui) in my younger years up to 4th grade. Last place was Kalihi on Oahu. Across the street from my house was a general store with a warmer full of manapuas for 25 cents each. Staple of my diet back then.
wow. Thank you for the dough recipe. I've been looking for easy non collapsible dough. this is a perfect size and recipe. It did not collapse my bun. Thank you
You make it look so easy! Since moving to WA, I've had to make my own dishes from home, but I couldn't find a good manapua recipe. Definitely gonna try this one. Mahalo!
thanks you for this recipe. just made the chicken version and came out very delicious. the dough is perfect. i use the bread machine to knead the dough and came out very nice.
Thank you for sharing recipe. Manapua was my absolute favorite food when i lived in Oahu! Of course can't find on mainland here. Now i can make my own with your recipe.
I just made this . I just followed the dough part because I made char siu chicken for the filling but I just ended up using bottled char siu sauce. Family loved it. Still needs a little work on shaping it
This was such an easy recipe to follow (especially for a novice like me), thank you!! My dad is going to be sooo surprised and happy when I make this for him!!
Oh my goodness!!!! Oh my goodness!!!!! Don't even get me started!!!! Aaaaaahhh!!!!! MANAPUA!!!!!!! OMG ANOTHER GREAT DELICIOUS GOODNESS!!!!!!!!! I am so overwhelmed right now.....I get to see and learn how to make my own Poi mochi donuts....and MALASADAS...and now ....... MANAPUA!!!!!! Omg.... OMG!!!!! Thank you so much again for sharing this fantastic recipe with us all much love and respect and God bless your heart for being so kind enough to share such a delicious creation! ❤️🤙🤙🤙🤙🤙🌺
Howzit Tani. I just learned about your channel from a KHON article. Im so stoked b/c I love manapua and cant get any around me (South Orange County) so now Im going to definitely try to make it this weekend. Question: have you ever tried cutting up the pork butt and marinating it? Im thinking it'd get more of the char siu but I wonder if it'll be overpowering. If you've tried it, please let me know the outcome. Thanks for sharing!
Had a taste of this delicious manapua and wished to try when back in my country Papua New Guinea but did not know who to ask, thank you for posting this now I can make them myself and enjoy with my family.
Looks so good. Thanks for video. The frozen ones I get at my local japanese market has less than a quarter of filling. Not a something I buy often. I'll try make my own for now on.
I tried the recipe for the dough, stuffing it with roast brisket. it's a work in progress...very edible but not quite there...part of the leaning curve...I love this video
We tried the Manapua recipe tonight and it was so ONO-Licious 😋😋. We are still working on perfecting on making the bun nice and round😂. Mahalo for the recipe 🤗💕
Thank you for the video. I made it twice and had difficulties with the dough. 2 cups was not enough flour for 1 cup of water. This was my first time using yeast and making a bread dough. I added at least half cup more of flour. Second attempt I used my stand mixer and still had to add more than half cup of flour. Tasted good but I’m wondering if I’m doing anything wrong. Based on the comments, no one had the same problem as me.
Remember getting these from a roadside truck on way back to Aiea from checking out Rabbit Island and the blow hole. I believe it was 1989. To this day, the taste of those stay on my mind.
Very well done tutorial! My question now : I've got it in my head to try to make some different kinds of manapua, but the challenge is I want to maybe alter the dough: COULD a rye or dark rye manapua be made? I kind of want to make a Reuben in manapua form (corned beef, Swiss cheese, maybe a tiny bit of sauerkraut). I have no talent for bread substitution, so I'm posing the question to an expert :)
Mahalo! Hmmm that's a challenging question...I like it haha I am not a professional cook, just an average day cook ☺️ I haven't tried making rye bread but from what I've researched, rye is very different to manapua. The difference is the type of flour. Regular flour has more gluten than rye flour which means it will take the rye dough a longer time for it to rise. The other difference is the method of cooking/baking. Manapua can be baked or steamed, in this case you'll want to bake it to get that nice crust. So, what I suggest is to find a rye dough recipe, shape the dough into what you would use for manapua, stuff it with what you would use for a reuben sandwich, and bake it according to the rye's instruction. I wish I could give you a more definitive answer for the substitutions, but that's the best I could come up with. I hope that helps ☺️
I used instant and it honestly doesn't matter. If you want it faster use instant. The regular just means you need to activate it with warm water and wait for about 10 minutes to fully activate it. Hope that helps!
@@OnoHawaiianRecipes k thanks. I tried with some yeast I had in pantry for like 3 years, and it didn't rise at all. I think that yeast stay dead. So I was gonna buy more yeast and wasn't sure if I try regular kind or instant kind. I went got instant kind today. Try again tomorrow! Mahalos!
Question, if I freeze, how long do I let manapua rest before steaming? Also if I want to reheat steamed manapua in microwave, is that possible and for how long?
Actually once you stuffed the manapua and froze it, the manapua can go straight into the steamer. No need to rest. If you are reheating steamed manapua, microwave it for a minute to a minute and a half. Just keep checking it to see if it's at the right temperature for your preference.
Hi there. Love the video. Quick question though, what if I don't have a crockpot but instead have an instant pot, could you kindly please tell me how long to cook the pork in the instant pot?
That's a great question, but I don't have a pressure cooker myself so I don't want to give you wrong information. But from what I've looked up, some say to cook it for 20-40 mintues. Sorry! Wish I could give you a better answer 😅
Thank you! 2 cups of flour was that enough for you? My dough was runny so I had to add a significant amount of flour. I used all purpose flour. Anybody who has tried this recipe do you know what I missed? I followed the recipe print out and this video and something off for sure.
I’m born and raised in Hawaii and I love manapua! However I’m so lazy I just go to Chun Wah Kam..lol I will send this recipe to my daughter Keahi who lives in Hanapepe…….only manapua there is 7 11.
Aloha. I read in one comment someone asked if the dough needed to rise. Your response was no because baking soda is added. I'm just trying to clarify, if you meant baking powder. Because I don't see baking soda in the recipe.. Thank you for this video. I have tried this recipe and love it... but wanted to know how can I make the bread a little sweeter? Can I jus add a little more sugar? Mahalo nui loa....
Ohhh thanks for that pointer! Yes, I meant baking powder. Adding in more sugar to the bread should be fine if you want it sweeter. Maybe add in a tbsp of sugar for starter. It shouldn't affect the dough since yeast usually feeds off of sugar. Let me know how it turns out.
@@OnoHawaiianRecipes thank you for your quick response. What about Mochiko flour? If I add a part to the regular flour. Also along with shredding how can I make the filling sweeter and thicker. I made it last night and the filling was a bit dry and I think I shouldve chopped the meat up. I am still learning and loved watching this video to help calm my nerves about working with yeast. Again Mahalo nui...
@@celestialnavarro2646 For the filling, it's my personal preference, but I LOVE using pork belly. Just substitute the pork butt/shoulder for the pork belly. But if you are using the pork butt/shoulder, add in more sugar and if you want a thicker sauce, you might need to heat it up over the stove and add in some cornstarch. Chop the pork butt up to help cook it thoroughly. If it's still too dry, double up on the char siu sauce. I'll make a video in the future that highlights more on cooking with Char Siu. Hopefully that helps. I'd love to go and test it myself, but there's a low stock of pork butt in the grocery store because of these times haha.
I had the same problem with my pork butt meat. So are you suggesting to add the cornstarch and sugar to the sauce before marinating? Or saving some and adding and then adding mixture after shredding? Also if the dough was “thin”, Does that mean I didn’t let it rise long enough?
If you dont have a crock pot, you can bake it at 400 degrees for 45 min. Make sure to cut the pork into 2 inch strips. Baste it every 15 minutes with the char siu sauce. Broil it for 15 minutes at the end. It should char the edges of the meat.
I prefer baked as well. How long at what temperature do I put it in the oven for.? Ps : also I noticed in the video the that the meat looked darker then when you were shredding it up. Did you add the rest of the char su sauce? Because it looked crazy extremely yummy and flavorful, so if there is anything else I need To do to the meat please let me know! Can’t wait to make these!!
I haven't tried that, so I wouldn't know. But the bread is soft enough with these ingredients. Just make sure to knead the dough until it becomes soft and elastic.
Ughhhhhh.. I was gonna double the recipe and bought 20lbs of pork butt because in the video it showed 10lbs. After I got the meat it looked like so much I couldn't believe you used half of it for the small amount you made. So I rewatched the video again and then read the video description and it says 5lbs of pork butt which sounds more reasonable. So technically I only need 10lbs to double your recipe. I have all this leftover pork now hahahahaha
Is there no need to let the dough rise outside and then inside the fridge before filling the manapuas?? Other tutorials have instructed a very long process for preparing the dough. Quite frankly I like this tutorial because making the dough appears to be a lot less painful than the others.
Nope. No need to rise it for an hour long. Because baking soda is added, it speeds up the process of rising the dough. By the time your stuffing the manapua, covering it, and letting it rest for 15 minutes, the dough should have more than enough time to rise. You'll know by a slight fermentation smell. When you steam it, the dough will expand even more. But trust me, I've made this for multiple occasions and they are always light and fluffy 🤤
Nope. After kneading the dough, it doesn't need to rest. You can go directly into shaping or filling the dough. After the shaping/filling, then you let it rest.
I should add not all were thin, did I roll out too thin? But looking at your video it was same size as yours a lil bigger than palm of hand...kids love it but hubby said a lil too thin. .lol
I was wondering the same thing . I looked at other people comments about that and they responded don’t have to proof because of the baking powder added . And the recipe makes 10 manapua
This recipe looks perfect! I have moved to the mainland about 20 years ago, and Manapua is the single most thing I miss eating. You can get dim sum sure in Chinese restaurants, but it somehow falls short. Thank you for doing the videos and sharing with so many the ono foods that come from paradise.
Thank you for this!! I am going to make them tonight! I was born in Hawaii and I have been looking for a manapua recipe for awhile now!
Anytime! It's totally worth it.
Sweetheart I’m going to be
How'd it turn out?
@@bananaz246 probably not
just made these for my boyfriends birthday and they are delicious! definelty reminds me of home! ❤️
I used to live in Hawaii and our family lived mana pua. Your recipe was perfect. Thank you so much! This was a pleasant surprise when I cooked it for my family.
I just did this recipe and it’s soooo good. I used little beef cuts instead, can’t eat pork. But the sauce and bun came out so perfect. I just need to practice my wrapping of the dough. Mahalo for sharing 🥰🥰🥰
I've been looking for this since I was like seven! We used to have a place by my house that made it and it was heavenly. I only got to have it once because sadly the place went out of business but it stuck in my memory for years it was so good. I didn't know the name of it so I couldn't find it but now I can finally enjoy it again. Thank you so much for this video!
Ohhhh that's so wonderful to hear! It sure brings back memories
On the Mainland, they call these Steamed Buns... Aloha
@@elliottmanning Char Siu Bao
Just found your channel. Moved away from Hawaii a decade ago, and really miss the food. So glad I found this.
I'm glad you're here! Many more recipes to come in the future.
@@OnoHawaiianRecipes I'm marinating pork for the Manapua now.
I lived in Hawaii (Oahu and Maui) in my younger years up to 4th grade. Last place was Kalihi on Oahu. Across the street from my house was a general store with a warmer full of manapuas for 25 cents each. Staple of my diet back then.
The 80s
Big fax
This is my favorite dish at family gatherings I can't wait to try and make it myself. Thank you so much for sharing ❤ this video is great!
wow. Thank you for the dough recipe. I've been looking for easy non collapsible dough. this is a perfect size and recipe. It did not collapse my bun. Thank you
You make it look so easy! Since moving to WA, I've had to make my own dishes from home, but I couldn't find a good manapua recipe. Definitely gonna try this one. Mahalo!
This is a good idea when your making your own lunches and meals in general
thanks you for this recipe. just made the chicken version and came out very delicious. the dough is perfect. i use the bread machine to knead the dough and came out very nice.
Nice! I haven't tried it in the bread machine but good to know it works!
Thank you for sharing recipe. Manapua was my absolute favorite food when i lived in Oahu! Of course can't find on mainland here. Now i can make my own with your recipe.
I just made this . I just followed the dough part because I made char siu chicken for the filling but I just ended up using bottled char siu sauce. Family loved it. Still needs a little work on shaping it
This was such an easy recipe to follow (especially for a novice like me), thank you!! My dad is going to be sooo surprised and happy when I make this for him!!
Right on!!
Oh my goodness!!!! Oh my goodness!!!!! Don't even get me started!!!! Aaaaaahhh!!!!! MANAPUA!!!!!!! OMG ANOTHER GREAT DELICIOUS GOODNESS!!!!!!!!! I am so overwhelmed right now.....I get to see and learn how to make my own Poi mochi donuts....and MALASADAS...and now ....... MANAPUA!!!!!! Omg.... OMG!!!!! Thank you so much again for sharing this fantastic recipe with us all much love and respect and God bless your heart for being so kind enough to share such a delicious creation! ❤️🤙🤙🤙🤙🤙🌺
I'm so glad!! 😊🤙
Howzit Tani. I just learned about your channel from a KHON article. Im so stoked b/c I love manapua and cant get any around me (South Orange County) so now Im going to definitely try to make it this weekend. Question: have you ever tried cutting up the pork butt and marinating it? Im thinking it'd get more of the char siu but I wonder if it'll be overpowering. If you've tried it, please let me know the outcome. Thanks for sharing!
Had a taste of this delicious manapua and wished to try when back in my country Papua New Guinea but did not know who to ask, thank you for posting this now I can make them myself and enjoy with my family.
Great video & recipe! Thank you so much for sharing this Manapua recipe
Great video and recipe. Very easy to follow and looks Onolicious!
Looks so good. Thanks for video. The frozen ones I get at my local japanese market has less than a quarter of filling. Not a something I buy often. I'll try make my own for now on.
like how your steps easy to follow not too complicated want to try thanks for sharing Tani
You make it look so easy. Thank you. Great video.
I tried the recipe for the dough, stuffing it with roast brisket. it's a work in progress...very edible but not quite there...part of the leaning curve...I love this video
Right on! It's always fun to learn more about food 😆
Mahalo Nui loa for sharing your recipe. God bless you.
Wow finely found recipe easy I’ll be making this recipe thank you
marinating now! tomorrow we dine on manapua and spam musubi! thanks for the recipe :)
Wonderful recipe! Brings back memories! How many buns will this recipe yield? I’m making them tonight and need about 20 :)
Thanks for making this recipe look easy because I'm going to try my hand at it.
Ahhh, both me and my stomach are excited.
Thank you!
I'm excited for you too!
Mouth is watering! If you freeze prepped manapua, does that change the cooking process? Can cook straight from the freezer or thaw and then steam?
I’m making this tonight! I’m so excited
Ohhh let me know how it goes 🤙
This recipe is soooo gooood! Been craving manapuas for years. Thank you!
Thanks for taking the time to share an even better version!
Anytime 😉
Thank you for sharing this recipe ☺️
We tried the Manapua recipe tonight and it was so ONO-Licious 😋😋. We are still working on perfecting on making the bun nice and round😂. Mahalo for the recipe 🤗💕
Lol! It takes practice to get them round.
Made these today , it was 👌🏾, not just me but whole family 💜
Nice!!
Thank you for this recipe im gonna make my family some manapuas ...
Your welcome! Mmmmm I'm excited for how it'll turn out.
Manapua is a labor of love.
Thank you for the video. I made it twice and had difficulties with the dough. 2 cups was not enough flour for 1 cup of water. This was my first time using yeast and making a bread dough. I added at least half cup more of flour.
Second attempt I used my stand mixer and still had to add more than half cup of flour. Tasted good but I’m wondering if I’m doing anything wrong. Based on the comments, no one had the same problem as me.
Buggah looks mean...mahalo for sharing this recipe
Hey Tani! I was wondering what size is your bamboo steamer? Looks like the right size for me and my sister.
Remember getting these from a roadside truck on way back to Aiea from checking out Rabbit Island and the blow hole. I believe it was 1989. To this day, the taste of those stay on my mind.
Mmmm great memories!
Where do we go to taste your cooking??!?! i am soooo hungry now! GREAT video. yummmmm
What kind of yeast to use?
Mahalo! Hehe all I can say was that it was very ono!
You can use active yeast.
Very well done tutorial!
My question now : I've got it in my head to try to make some different kinds of manapua, but the challenge is I want to maybe alter the dough: COULD a rye or dark rye manapua be made? I kind of want to make a Reuben in manapua form (corned beef, Swiss cheese, maybe a tiny bit of sauerkraut).
I have no talent for bread substitution, so I'm posing the question to an expert :)
Mahalo!
Hmmm that's a challenging question...I like it haha I am not a professional cook, just an average day cook ☺️ I haven't tried making rye bread but from what I've researched, rye is very different to manapua. The difference is the type of flour. Regular flour has more gluten than rye flour which means it will take the rye dough a longer time for it to rise. The other difference is the method of cooking/baking. Manapua can be baked or steamed, in this case you'll want to bake it to get that nice crust. So, what I suggest is to find a rye dough recipe, shape the dough into what you would use for manapua, stuff it with what you would use for a reuben sandwich, and bake it according to the rye's instruction. I wish I could give you a more definitive answer for the substitutions, but that's the best I could come up with. I hope that helps ☺️
@@OnoHawaiianRecipes Now I want reubenapua LOL
Thanks for the recipe is this bread flour or all purpose flour you are using or does it matter????
I used all purpose but it shouldn't matter.
Thank you so much. I have been missing manapuas since I've in HI. THE BEST THING EVER LITERALLY. lol 7/11 was my favorite.
Making this at work soon was curious if the water was cold or warm when pouring in?
Is there a recipe for baked manapua?
Oh my, looks so good that I wanted to lick the screen!!!
2020' Manapua Masterpiece 🏄
Thank you for the comprehensive recipe! Can I use chicken instead?
Sure!
Thanks for the recipe. Curious if there is difference making the char siu this way, or the way you made in other video roasting it?
Doesn't matter as long as tbe filling is not dry. Obviously roasting takes longer.
@@keithfreitas2983 thx
The yellow chicken curry ones were my favorite ones while living in Hawaii.
Discard the bone? My dog gave u a very cold stare when u said that part.
Can you bake this recipe also? So it will be like the ones you get at Royal Kitchen in Chinatown in Honolulu?
I’m going to try this recipe. I have a question are you using rice wine vinegar?
Thankz for sharing i love it 🙂
Can we use a chicken curry filling with this dough recipe?
Do you get some that shrink when you pull them out of the steamer, and how do you prevent that from happening?
Awesome Video! Are you using dry yeast? Why not activate it first before adding to the flour? is there a difference?
Thank you.
Yes dry yeast. Because baking soda is another activating ingredient, it didnt need to be activated ahead of time.
Awesome!! Thank you for posting this! Do you know how many manapuas this recipe makes?
It can make about 6-8 depending on the sizes you make :)
I got da claws, I also got malt powder for the activation for the yeast.
Can you use a silver steamer
Is it warm water or room temp water or cold?
I used to love them when I was stationed in Hawaii.Talofa Lava
Aloha
Did you use regular kind active yeast or Instant active yeast? Does it matter?
Mahalos
I used instant and it honestly doesn't matter. If you want it faster use instant. The regular just means you need to activate it with warm water and wait for about 10 minutes to fully activate it. Hope that helps!
@@OnoHawaiianRecipes k thanks. I tried with some yeast I had in pantry for like 3 years, and it didn't rise at all. I think that yeast stay dead. So I was gonna buy more yeast and wasn't sure if I try regular kind or instant kind. I went got instant kind today. Try again tomorrow! Mahalos!
Wonder if cooking the pork sous vide in the marinade would give the same effect
Question, if I freeze, how long do I let manapua rest before steaming? Also if I want to reheat steamed manapua in microwave, is that possible and for how long?
Actually once you stuffed the manapua and froze it, the manapua can go straight into the steamer. No need to rest. If you are reheating steamed manapua, microwave it for a minute to a minute and a half. Just keep checking it to see if it's at the right temperature for your preference.
Hi there. Love the video. Quick question though, what if I don't have a crockpot but instead have an instant pot, could you kindly please tell me how long to cook the pork in the instant pot?
That's a great question, but I don't have a pressure cooker myself so I don't want to give you wrong information. But from what I've looked up, some say to cook it for 20-40 mintues. Sorry! Wish I could give you a better answer 😅
The instant pot has a “slow cook” mode like a crockpot
Yum
I will be making this!! ono
Thank you! 2 cups of flour was that enough for you? My dough was runny so I had to add a significant amount of flour. I used all purpose flour. Anybody who has tried this recipe do you know what I missed? I followed the recipe print out and this video and something off for sure.
Mmmm Mahalo ❤
How much does this receipe yield?
I hope this channel goes viral lol.
😍 it'll happen!! Muahaha
I’m born and raised in Hawaii and I love manapua! However I’m so lazy I just go to Chun Wah Kam..lol I will send this recipe to my daughter Keahi who lives in Hanapepe…….only manapua there is 7 11.
Great job on the video. How many manapua does this recipe make?
Mahalo! It can make up to 10 manapuas
Thanks for the quick reply!
It’s nice to see people introducing our local food to the world. Aloha & mahalo!
soooo good!!!
Special Flour?
What kind of yeast ?
Delish !
Can you use chicken instead of pork?
Ono...did you do one on rice cake?
Not yet...just wanted to make sure, the chinese kine right?
Why is baking soda needed if there's already yeast?
Where do I find the printed recipe?
Aloha. I read in one comment someone asked if the dough needed to rise. Your response was no because baking soda is added. I'm just trying to clarify, if you meant baking powder. Because I don't see baking soda in the recipe.. Thank you for this video. I have tried this recipe and love it... but wanted to know how can I make the bread a little sweeter? Can I jus add a little more sugar?
Mahalo nui loa....
Ohhh thanks for that pointer! Yes, I meant baking powder. Adding in more sugar to the bread should be fine if you want it sweeter. Maybe add in a tbsp of sugar for starter. It shouldn't affect the dough since yeast usually feeds off of sugar. Let me know how it turns out.
@@OnoHawaiianRecipes thank you for your quick response. What about Mochiko flour? If I add a part to the regular flour. Also along with shredding how can I make the filling sweeter and thicker. I made it last night and the filling was a bit dry and I think I shouldve chopped the meat up. I am still learning and loved watching this video to help calm my nerves about working with yeast. Again Mahalo nui...
@@celestialnavarro2646 For the filling, it's my personal preference, but I LOVE using pork belly. Just substitute the pork butt/shoulder for the pork belly. But if you are using the pork butt/shoulder, add in more sugar and if you want a thicker sauce, you might need to heat it up over the stove and add in some cornstarch. Chop the pork butt up to help cook it thoroughly. If it's still too dry, double up on the char siu sauce. I'll make a video in the future that highlights more on cooking with Char Siu. Hopefully that helps. I'd love to go and test it myself, but there's a low stock of pork butt in the grocery store because of these times haha.
I had the same problem with my pork butt meat. So are you suggesting to add the cornstarch and sugar to the sauce before marinating? Or saving some and adding and then adding mixture after shredding? Also if the dough was “thin”, Does that mean I didn’t let it rise long enough?
What can I substitute rice wine with? I cannot do that liquor, please.
You can substitute it for apple or white grape juice. Just keep in mind that it will be a bit sweeter.
@@OnoHawaiianRecipes Thank you so much for the fast response!! I am definitely trying this! Thanks again for sharing!
What if we don’t have a crock pot ? How long would it take for the pork to cook if it was cooking in a regular pot ?
If you dont have a crock pot, you can bake it at 400 degrees for 45 min. Make sure to cut the pork into 2 inch strips. Baste it every 15 minutes with the char siu sauce. Broil it for 15 minutes at the end. It should char the edges of the meat.
Do you marinade it or marinate it?
Could I bake this recipe instead of steaming it? I prefer baked manapua/bao. Thanks!
Yes you can definitely bake it too.
I prefer baked as well. How long at what temperature do I put it in the oven for.?
Ps : also I noticed in the video the that the meat looked darker then when you were shredding it up. Did you add the rest of the char su sauce? Because it looked crazy extremely yummy and flavorful, so if there is anything else I need To do to the meat please let me know! Can’t wait to make these!!
Would replacing the water with evaporated milk make the bread softer?
I haven't tried that, so I wouldn't know. But the bread is soft enough with these ingredients. Just make sure to knead the dough until it becomes soft and elastic.
How many manapua does this yield? :o
Has anyone used an InstaPot to make the char sui?
Did you use all 10lbs of pork or was there left over?
Ughhhhhh.. I was gonna double the recipe and bought 20lbs of pork butt because in the video it showed 10lbs. After I got the meat it looked like so much I couldn't believe you used half of it for the small amount you made. So I rewatched the video again and then read the video description and it says 5lbs of pork butt which sounds more reasonable. So technically I only need 10lbs to double your recipe. I have all this leftover pork now hahahahaha
Is there no need to let the dough rise outside and then inside the fridge before filling the manapuas?? Other tutorials have instructed a very long process for preparing the dough. Quite frankly I like this tutorial because making the dough appears to be a lot less painful than the others.
Nope. No need to rise it for an hour long. Because baking soda is added, it speeds up the process of rising the dough. By the time your stuffing the manapua, covering it, and letting it rest for 15 minutes, the dough should have more than enough time to rise. You'll know by a slight fermentation smell. When you steam it, the dough will expand even more. But trust me, I've made this for multiple occasions and they are always light and fluffy 🤤
@@OnoHawaiianRecipes Thank you for responding! Cant wait to make them!
Hi does the dough need to rest for rise?
Nope. After kneading the dough, it doesn't need to rest. You can go directly into shaping or filling the dough. After the shaping/filling, then you let it rest.
Just made this need to figure out what did wrong cause my buns r thin not as thick as pic...pls help!
I should add not all were thin, did I roll out too thin? But looking at your video it was same size as yours a lil bigger than palm of hand...kids love it but hubby said a lil too thin. .lol
I was wondering if I have to let the dough proof at all, does anyone know?
I was wondering the same thing . I looked at other people comments about that and they responded don’t have to proof because of the baking powder added . And the recipe makes 10 manapua
how well will this work with beef or veal (😭 cause I can no longer eat pork)??
It'll work just fine 🙂
Danke🎉Aloha 🌺and Talofa🌺