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3hrs 45mins

Ingredients Nutrition


  1. Dough: Mix dry ingredients together (including yeast).
  2. Add oil and water and mix well.
  3. Knead dough until smooth (about 10 minutes).
  4. Place in a large bowl; cover with a clean damp cloth and leave in a warm place to rise for about 2 hours.
  5. Filling: Mix together sherry, oyster sauce, soy sauce, water, sugar and cornstarch until free of lumps.
  6. Heat 1 T oil in a wok or pan over medium heat, add sausage and saute for 1 minute.
  7. Add vegetables and cook until crisp tender.
  8. Add liquid mixture and cook until thickened slightly.
  9. Cool before using.
  10. Divide manapua dough into 24 balls.
  11. Slightly flatten each ball, then roll out to 4-inch disks, leaving the center of the circle twice as thick as the sides.
  12. Place 1 T of filling in the center of the dough.
  13. Gather up the sides around the filling and twist dough to seal.
  14. Place with twisted side down on a 2-inch square piece of wax paper.
  15. Put buns 2 inches apart in a steamer and allow to rise for another hour.
  16. Steam for 15 minutes.
  17. If you prefer to bake the manapua, preheat oven to 350°.
  18. Set the buns 2 inches apart on a baking sheet.
  19. Brush with a mixture of 1 beaten egg, water and 1/4 tsp sugar.
  20. Bake 20-25 minutes until golden brown.

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