Recipe by Hey Jude
READY IN: 3hrs 45mins




  • 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.