The moment you lift the lid of the steamer, a cloud of fragrant steam reveals glossy, pillowy buns oozing with savory-sweet pork filling—it smells like a little piece of Hawaii right in your kitchen.
I love making these on lazy weekend afternoons when I want something comforting but special, or when friends come over and I want to share a taste of island warmth.
SaveOne bite of the tender bun and deeply flavored pork, and you will feel like you are sitting at a plate lunch counter in Honolulu, smiling with every bite.
Hawaiian Manapua Recipe Steamed Pork Buns
Ingredients
Buns
Pork Filling
Instructions
- Activate the yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until frothy, then stir in the vegetable oil.
- Mix the dough
In a large mixing bowl, whisk the flour, salt, and baking powder. Pour in the yeast mixture and stir until a shaggy dough forms.
- Knead the dough
Turn the dough onto a floured surface and knead for about 8 minutes until smooth, elastic, and slightly tacky.
- First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 60 to 75 minutes, or until doubled in size.
- Prepare the pork filling
In a medium skillet, heat a little oil over medium heat. Add garlic and ginger, sauté for 30 seconds. Add ground pork, cook until browned. Stir in soy sauce, oyster sauce, hoisin, brown sugar, sesame oil, and five-spice. Simmer for 5 to 7 minutes until saucy, then remove from heat and mix in sliced scallions.
- Shape the buns
Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a smooth ball, then gently press and stretch into a 4 inch circle about 1/3 inch thick.
- Fill and pleat
Place 2 to 3 tablespoons of pork filling in the center of each dough circle. Gather the edges up around the filling and pinch tightly to seal, then gently roll the bun in your palms to make the top smooth.
- Second rise
Place the filled buns on a piece of parchment, cover, and let rise for 20 to 30 minutes, until puffy and noticeably larger.
- Steam the buns
Bring water to a simmer in a steamer or wok fitted with a steaming rack. Line the rack with parchment or cabbage leaves, place the buns seam side up, cover, and steam for 10 to 12 minutes until the buns are glossy and cooked through.
- Serve and garnish
Remove the buns from the steamer, let them cool slightly, then garnish with extra sliced scallions before serving.
Substitutions and variations
- Use bread flour instead of all-purpose for a chewier bun texture
- Swap ground pork for chopped chicken or beef if you prefer
- Replace hoisin sauce with a mix of honey and soy sauce for a similar sweet-savory note
- Use a store-bought char siu sauce for deeper Hawaiian flavor with less prep
- Make these gluten free with a 1 to 1 gluten free flour blend and xanthan gum if needed
Chloe's tips
- Keep your buns covered while proofing to prevent the skins from drying out
- If the filling seems dry, add a tablespoon of water while cooking to create a glossy sauce
- For extra shine, brush the buns with a little oil as soon as they come out of the steamer
- You can prepare the filling a day ahead and refrigerate; reheat gently before stuffing
How to store it
- Store leftover buns in an airtight container in the refrigerator for up to 3 days
- Reheat in a steamer or microwave with a splash of water to keep them soft
- Freeze uncooked buns before the second rise, then steam from frozen adding 2 to 3 minutes to the cook time
Serving suggestions
Serve these Hawaiian Manapua hot from the steamer for the best texture and flavor.
- Place two buns on a plate with a small bowl of extra soy or char siu sauce for dipping
- Pair with a simple cucumber salad and a cold ginger tea for a complete lunch
- Add a sprinkle of toasted sesame seeds for extra aroma and crunch
Frequently asked questions
Can I make these ahead and reheat later?
Yes, you can steam the buns fully, cool them, refrigerate in an airtight container, and reheat in the steamer for a few minutes or in the microwave with a damp paper towel.
What if my buns turn out too dense?
Dense buns are usually from under-proofing or over-kneading; make sure the dough has doubled during the first rise and handle it gently when shaping.
Can I freeze uncooked buns?
Yes, place the shaped but unfilled buns on a tray to freeze, then transfer to a bag. Once frozen, fill and seal, then proof and steam, adding a couple of minutes to the steaming time.
Can I use store-bought char siu in the filling?
Absolutely, chop store-bought char siu and mix it into the pan with a splash of soy sauce and a little brown sugar for a quick Hawaiian style filling.
Let's get cooking!
Making these Hawaiian Manapua at home is easier than you might think, and the reward is a steaming, fragrant tray of soft buns with a juicy, savory-sweet center that feels like a true taste of the islands with every bite.
