Jo Anne Sugimoto Recipe

BAKED CHAR SIU BAO OR MANAPUA

By Jo Anne Sugimoto sugarnspicetedibears


Recipe Rating:
 3 Ratings
Serves:
Makes 2 Dozen

Jo Anne's Story

This chinese bun that is filled with char siu or seasoned red pork, evokes and fills my mind with so much sweet memories of my grammom and grampa, my mom and dad, my childhood and growing up, having my own children and now my grandchildren.
It has withstood the test of time, now generations later, it is still a strong staple in my family. But no one in my family thought of trying to take on the great task of creating and making it at home, until now.
It was a "Sunday kinda thing" to travel into Chinatown and buy it, come home and have breakfast with the family. My mom made Manapua, as I recall, only twice. It was just too time consuming and too much work. It was more convenient and tasty to just purchase it.
It was difficult to capture that essence, that certain "taste" on your palate of chinese "char siu bao".
In the photo which is not mine, the steamed manapua is on the left, the white one. The brown manapua on the right is the baked manapua. This is also a request for someone that is just "homesick" for local food. So I hope that this will comfort her, even just a little. Enjoy, LY!!!

Ingredients

THE FILLING:
4 c
char siu, finely chopped (seasoned
red pork)
find more delicious recipes at www.porkbeinspired.com
2 Tbsp
oil
1 Tbsp
hoisin sauce
1 Tbsp
mirin (japanese sweet cooking wine)
2 Tbsp
oyster sauce
1/2 c
light brown sugar, lightly packed
1/2 tsp
white pepper
1/4 tsp
chinese five spice powder
1/2 small
onion, finely minced
3 Tbsp
cornstarch
1/2 c
chicken broth
2
drops, red food coloring (optional)
THE BAO (BUN)
1 pkg
rapid rise yeast
1/4 c
lukewarm water
1 1/2 c
milk, room temperature
1/2 c
sugar
4 large
eggs, beaten
1 tsp
vanilla extract
4 Tbsp
butter, unsalted, melted, cooled
Find more recipes at goboldwithbutter.com
1/2 tsp
salt
1 1/2 tsp
baking powder
4 1/2 c
all-purpose flour
2 c
cake flour
1
egg, beaten, for brushing tops of bao (buns)

Directions Step-By-Step

1
PROCEDURE FOR THE FILLING:
2
Heat 1/2 Tbsp. oil in a small saucepan, saute onions until softened and almost transparent. Remove from heat and set aside.
3
Heat remaining Tbsp. of oil in a large skillet, stir fry finely chopped char siu (seasoned pork) till tender.
4
Combine the remaining filling ingredients in a bowl and stir till well blended, then add the filling mixture and the sauteed onions to the stir fried char siu. Heat and stir until it is bubbling.
5
Combine the chicken broth and the cornstarch in a small bowl and mix till well blended, add to the hot meat mixture, stirring constantly until it thickens.
6
Remove from heat and set aside to cool.
7
NOTE: FILL THE BAO (BUN) WHEN THE FILLING IS AT ROOM TEMPERATURE, NOT HOT, NOT REFRIGERATOR COLD.
8
PROCEDURE FOR THE BAO (BUN):
9
Mix together in a bowl, the yeast packet, lukewarm water and a pinch of salt. Set aside until it's foamy.
10
In a large bowl, combine sugar and room temperature milk, whisk until sugar dissolves. Add the 2 cups of the cake flour and mix well. In 3 increments, slowly add the 4 1/2 cups of all-purpose flour and combine well, but do not over mix.
11
Place the dough in a large bowl, and in a warm place, allow for the dough to rise till it doubles in size (approximately 2 1/2 hours, if enclosed in a microwave oven with a jar of boiling water on the side of the bowl).
12
Remove the dough from the microwave oven and discard the water.
13
Punch down the dough and cut the dough into 24 equal pieces. Form into dough balls and allow the dough balls to rest for about 15 minutes.
14
Roll out each ball into 4-inch disks, place a heaping Tbsp. of room temperature filling onto the center of the disk, gather the edges together and pinch it close with a twist.
15
With a cookie sheet, prepped with parchment paper, set the bao (bun), twisted side down and spaced evenly apart.
16
Put the cookie sheet of bao in a warm, moist area so that it can rise for about 30 minutes.
17
Brush the tops of the bao with the beaten egg and bake for 22 minutes in a 350 degree oven.
18
Remove the bao from oven onto a cooling rack. Serve hot or warm.
19
To retain freshness, bao may be frozen. To reheat a frozen bao, let stand for about 5 minutes, then wrap with a damp paper towel and microwave in the oven for about 1 minute, more if needed.

About this Recipe

Regional Style: Asian


  • Comments

  • 1-5 of 9
  • user
    Robin DuPree robdupree - Nov 18, 2010
    Yummy! Thanks for the post..
  • user
    Elsie Perrett twiga13 - Nov 18, 2010
    I just added you to my favorites because you have the most unique recipes. I like that I can get most of the ingredients for your recipes in Wisconsin. I live about 30 miles away from our capitol city, Madison, where there are at least two Asian groceries that carry a wide variety of items. Now I just need to find a restaurant that serves Char Siu or learn to make it myself. I love
    Char siu with Peapods in soy sauce.
  • user
    Jo Anne Sugimoto sugarnspicetedibears - Nov 18, 2010
    Good Morning Elsie!!! Is that you and a chincilla persian cat? So lovely. I had a silver chincilla persian for a short while as a show cat but the owner wanted her back. :+(
    I am so honored that you have added me to your "favorites" blush . . . blush . . . blush . . . It's also great that you have access to most of the ingredients where you live. Hey Elsie, try and make it, you won't be sorry! It's so delicious!!! Soy sauce is quite salty, though, you may want to dilute it a bit. Have a great day, take care and Mahalo and Aloha, Jo.
  • user
    susan simons imbossmare - Nov 18, 2010
    Thanks for posting..I remeber when I was in high school one of my step dads customers would make these and bring them to him, I never knew what they were.. Now I know and I'll have to try them.
  • user
    Jo Anne Sugimoto sugarnspicetedibears - Nov 18, 2010
    Mahalo Susan, I know you'll love it!!! Mahalo and Aloha, Jo