by gingerroot
View
my 117 recipes »
gingerroot's Notes:
Expand3 1/2 cups all purpose flour, divided (plus more if dough is extra sticky) Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 cup all-vegetable shortening (I used Spectrum brand) Ask a question about this ingredient
1/3 cup warm water Ask a question about this ingredient
1 packet active dry yeast Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1 cup 1% milk Ask a question about this ingredient
1/4 cup warm water Ask a question about this ingredient
1 teaspoon sesame oil for greasing bowl Ask a question about this ingredient
1 large egg combined with a splash of water and pinch of salt for egg wash (not necessary if steaming) Ask a question about this ingredient
In the bowl of a food processor, combine 2 cups flour, salt and shortening. Pulse until mixture resembles coarse meal. Turn out coarse flour mixture into a large bowl.
Ask a question about this stepIn a small bowl, mix 1/3 cup warm water with yeast packet and 2 T sugar, gently stirring. Let it soften for 5 minutes.
Ask a question about this stepCombine milk and ¼ cup warm water, and then stir in the yeast mixture. Add this liquid plus 2 T honey to the flour mixture and mix well.
Ask a question about this stepAdd remaining 1 ½ cups of flour and stir until dough forms into a sticky mass. Turn out onto a well floured board and knead 5-8 minutes until dough is smooth and elastic.
Ask a question about this stepGrease a large bowl with sesame oil. Place dough in bowl and turn to coat. Cover bowl with plastic wrap and let the dough rise in a warm draft free place for about an hour, or until doubled in bulk. I have had good results by heating one cup of water in a microwave for one minute and then placing the covered bowl in the microwave with the warm water.
Ask a question about this stepWhen you are about 15 minutes away from filling manapua, remove filling from refrigerator and set aside. Cut 16 pieces of parchment, about 2” x 2” and lay out on a baking sheet. Set aside.
Ask a question about this stepDivide the dough into 16 portions. Flatten each dough ball into a circle by pulling out the sides of the circle with the tips of your fingers. You want the very center of the circle to be thicker than the edges – imagine a sunny side up egg. Place a heaping tablespoon of filling onto the center (the thickest part of your circle). Gather up the edges around the filling and pinch and twist to seal the bun. Gently transfer bun to prepared baking sheet with parchment paper, pinched side down. Repeat with remaining dough and filling. Let the buns rise for 30 minutes.
Ask a question about this stepWhile filled buns are rising, preheat oven to 350 degrees. Gently brush tops with egg wash (unless steaming, in which case you should just load them up in the steamer after rising and steam vigorously for 15-18 minutes) and bake for 20-25 minutes. Enjoy immediately or allow buns to cool and then either refrigerate or freeze. NOTE: As shown in the photo, all 16 will fit on one baking sheet, although most likely the manapua will puff up and fuse to the one next to it. While I thought they might leak, I used a knife to separate them without any problem.
Ask a question about this step1 1/4 pound chicken breast, cut into pea sized pieces (easiest if partially frozen) Ask a question about this ingredient
2 garlic cloves, finely chopped Ask a question about this ingredient
2 large scallions, finely sliced Ask a question about this ingredient
2 cups finely chopped kale Ask a question about this ingredient
2 teaspoons curry powder Ask a question about this ingredient
3/4 teaspoons Chinese five spice powder Ask a question about this ingredient
1/2 cup small dice Granny Smith apple Ask a question about this ingredient
salt to taste Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 cup water Ask a question about this ingredient
2 tablespoons cornstarch Ask a question about this ingredient
1 tablespoon tamari Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1/2 teaspoon apple cider vinegar Ask a question about this ingredient
In a medium skillet, cook cut chicken in olive oil until no longer pink, about 3 minutes. Add garlic and scallions, and cook until fragrant. Add kale, curry powder and Chinese five spice. Stir to combine. Add salt to taste (I added ½ t). Remove from heat and stir in green apple. Set aside.
Ask a question about this stepMake sauce for filling by combining water, cornstarch, honey, tamari and apple cider vinegar in a small saucepan. Bring mixture to a boil, constantly whisking to incorporate cornstarch (use a spatula to get at clumped cornstarch at bottom of pot if necessary). Once thickened, remove from heat and add chicken/kale/apple mixture and stir to combine. Allow to cool before using. Can be made ahead, transferred to a bowl with a cover and refrigerated. Let mixture sit out for 15 minutes to take chill off before using.
Ask a question about this stepHi fiveandspice! Hope these worked out for your potluck...apologies that I am only responding now (it was an unexpectedly busy work week).
They were perfect (and so easy to transport!). I also made a batch of a sweet version, stuffed with a cream cheese filling and raspberry jam. Love how versatile the dough is!
So glad! Your sweet version sounds delicious. Coming up with a sweet version is on my to-do list...thanks for letting me know.
Thanks, Midge!
I love the flavor combination. These look absolutely fabulous. I can't wait to try to make them myself!
Thanks so much, k. The green apple is my favorite part...I would love to hear your thoughts about them if you try them.
A Hawaiian friend of mine makes these often. You make them look do-able!
Thank you, boulangere!
Oh! I remember these as a little girl growing up on Oahu when we were stationed there in the Navy in the 60's. Will try them soon!
Thanks, Burnt Offerings! I do hope you'll try them. : )
These look wonderful! And I know just when I'll make them -- when my cousin comes to visit with her two adopted Hawaiian daughters! She likes to keep the girls in touch with their heritage. And it's a new way for me to use kale -- I just love kale!
Thank you so much, Jean! You'll have to let me know how they go over with your cousin's daughters - the filling is quite different from traditional pork manapua, but my two little ones love it.
This sounds absolutely wonderful. I moved away from Hawaii a couple of years ago after spending about half a decade on Oahu, and I miss it terribly. Especially the food! I definitely want to give these a try, but I'd like to try making the dough in my stand mixer. I'm an amateur baker at best, so before I just dive in I wanted to ask if you have any suggestions. I think I can eyeball the final kneading, but what about mixing things up to that point? Will I shoot myself in the foot if I don't cut the shortening in with the food processor?
I use my KitchenAid to make this dough. I mix it with the paddle attachment first, then switch to to dough hook. It has worked well for me the 3 times I've made it.
Thanks, hardlikearmour! That's just what I needed to hear. Can't wait to give these a try.
Hi artsycella, first, thank you so much for your comments! I'm sorry I did not respond sooner, but you are definitely in good hands with hardlikearmour. In fact, I would definitely defer to her tips and suggestions - I am a novice baker myself (the food processor step was a shortcut for me since I don't have a stand mixer). In any case, I would love to hear your thoughts about these if you try them.
I am also completely addicted to these, and I'd be interested in any other fillings folks have enjoyed. I tried a tofu/kale version, they turned out okay but not as good as the curry chicken/kale.
So glad you are enjoying them! I'm going to try a sweet filling soon...will let you know the results. Happy New Year!
I am completely addicted to these! They are a perfect portable lunch. Thanks for a great recipe. I really appreciate the idea, and plan on using the bun recipe with multiple fillings. Have you ever done any sweet ones?
Thanks for your thoughtful comments, hardlikearmour! I recently made them for a breakfast potluck and they were gobbled up. I have not tried a sweet filling yet, but I'm thinking of a spiced apple filling. Let me know if you make a sweet version!
I made these yesterday and they are delicious. I'm eating one right now for lunch while sitting at my desk. I made half with the filling exactly as directed in the recipe. For the other half, I sauteed mushrooms with the chicken, didn't use the apple and curry powder, and added oyster sauce and hoisin sauce to the glaze. Both were huge hits in my household. As a matter of fact, I am sure I will be making your filling again and again and serving over rice when I'm for pressed for time and can't make the buns. Thank you for a fantastic recipe.
You're welcome, melissav! I am so happy they went over so well. Thank you so much for your thoughtful comments. Your mushroom-chicken-oyster/hoisin sauce manapua sound delicious. I love that these are so versatile, you could fill them with whatever suits your taste.
I made these today and they are fantastic. The recipe is written perfectly, with really useful tips sprinkled throughout (putting the dough in a warm microwave, the sunny side up egg analog). The quantity seems large, but it's actually just right given you'll want leftovers for the freezer. But the best thing about gingerroot's entry is how delicious these little guys are. AntoniaJames is right - this is why we log in to food52. Thank you!
Wow, thanks so much for your comments JWB! I am so thrilled that you made them and enjoyed them!!
Supberb, sumptuous, rich, grand!!! I totally missed this recipe until today; already printed it, and can't wait to make it! I've made these a very long time ago, don't even know where the recipe I used it, thanks so much for sharing yours!!
You're welcome, lapadia! Thank you for your enthusiastic comments!! : ) One thing I've noticed as I have been eating them for lunch is that if you want a more pronounced sweet/tart green apple flavor, you should cut them a little bigger. Let me know what you think when you try them.
Beautiful recipe. When you freeze them, do you freeze before baking and then bake as needed or do you freeze after baking and then defrost and heat up? Thank you.
Thanks, melissav! I have only frozen them after baking. They are a bit fragile when filled before baking - even just transferring them to the baking pan made me a little nervous. They heat up nicely, wrapped in a paper towel, in the microwave for about a minute.
Oh, WOW. I'm not a very experienced cook, and this looks a little harder than what I normally think I can do, but sound so good that I am definately going to try them this weekend! Thank you for making me want to challenge myself!
Thanks mklug, I hope you do try them! I am by no means an experienced baker and usually have trouble with dough but these are pretty forgiving. Plus, you do not have to roll them out (another of my trouble spots with baking) just pull out with the tips of your fingers. I have been defrosting them individually in the microwave all week for my son's lunches (I have even eaten them for a quick breakfast for myself).
Thanks for sharing this recipe! I'm saving it.
You're welcome, halfasiangirl. Let me know what you think if you try it.
Do these ever get stuffed with tofu or cheese? My daughter's a vegetarian and this strikes me as a great thing to put in her lunch.
In my opinion, the sky is the limit in terms of what you could stuff in these. I do not think you would ever find a traditional manapua with kale or green apple either, so tofu and cheese sound great!
Oh my, these look great (envisioning smell right from oven).
Thanks, monkeymom. I would love to know what you think if you try them.
Green apple, kale, curry, and chicken--all of my favorites in one tasty package! Thank you.
Thanks AppleAnnie! My favorites too, and thankfully, on my son's "will eat" list. BTW, your Sesame Soba looks delicious!
lunch horizons are expanding in all directions
What I love is that whether it is a sandwich, a crepe, a piadina, a hand pie/pasty, an empanadilla or manapua, all roads lead to the same destination - a savory/sweet, tasty, portable creation.
Beautiful!! I love these!
Thanks ChezSuzanne! BTW, your edamame and corn salad looks divine. I have most of the ingredients on hand and think I will make that for lunch tomorrow!
Thanks mrslarkin! I always say I am not a baker but these were easy (and fun) to make.
Thanks for these! I had forgotten all about them. My first boyfriend was from Honolulu and introduced me to them.
Thanks, Sagegreen! What a small world...the green apple definitely complements the curry notes and I always love to pair apple and kale.
Fabulous! This is the kind of creative, beautifully executed recipe that makes me love food52, and all its cooks, so much! I simply cannot wait to try this. Wow. ;o)
Wow, what a lovely compliment, AJ! You have made my day. I do hope you try it and let me know what you think.
Love this! It's exactly what you want in a brown--bagged lunch: make ahead, nutritious, easy to transport and easy to eat. Really great recipe!
Thanks so much, drbabs! My son typically eschews any kind of sandwich but somehow this filling baked in a soft bun fits the bill for him.
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I am making these to bring to a potluck - it's not until this weekend, but I already can't wait! (I'm distracting myself from my work by thinking about it, in fact!)