Yield: 8 buns
Nutritional Information Per Bun
Serving Size: 1 of 8
Calories: 314
Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 46 g
Fiber: 2 g
Sugar: 8 g
Protein: 11 g
Cholesterol: 20 mg
Sodium: 307 mg
Total Time: 3 hrs 25 min
Prep Time: 15 min
Inactive: 2 hrs 10 min
Cook: 1 hr
Craving soft, fluffy buns bursting with savory flavor? If you love Chinese bao, dive into Hawaiian manapuathese irresistible steamed treasures arrived with Chinese laborers and became a local obsession. Swap traditional pork for our quick-cooked ground beef in soy-hoisin glory, and get ready to wow your taste buds with every juicy bite!
Ingredients:
Dough:
- 3/4 cup warm water (between 105F and 115F)
- 3 tablespoons honey
- One 1/4-ounce packet active dry yeast
- 3 cups all-purpose flour, plus extra for dusting if necessary
- 1/2 teaspoon kosher salt
- 2 teaspoons toasted sesame oil, plus extra for greasing
Filling:
- 2 teaspoons canola oil, plus some for greasing
- 8 ounces 80/20 ground beef
- Kosher salt and freshly ground black pepper, to taste
- 1 small yellow onion, diced small
- 2 garlic cloves, minced
- 3/4 teaspoon Chinese five spice mix
- 3 tablespoons dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
Special tools:
A big pot with a steamer insert and wax paper
- Prepare the dough: In a small bowl, blend the warm water and honey. Sprinkle the yeast over this mixture. Let it sit until it gets bubbly, about 4 to 6 minutes.
- While waiting, whisk the flour and salt together in a large bowl. Pour in the yeast mixture and sesame oil, mixing with a wooden spoon until just blended. Add a little water if it looks dry. Turn the dough onto a clean surfaceif it sticks, dust with a bit more flour. Knead until the dough becomes supple and elastic, about 5 minutes.
- Lightly oil a large mixing bowl with sesame oil. Form dough into a ball, place in the bowl, and turn gently to coat. Cover the bowl with a clean damp towel and let it stand in a warm spot until doubled in volume, roughly 1 hour.
- For the filling: Warm the canola oil in a medium skillet over medium-high heat. Add the beef with a bit of salt and pepper. Cook, crumbling the meat with a spoon, until browned and no longer pink, about 2 minutes. Move the beef to a plate.
- Reduce heat to medium. Put the diced onion in the skillet, stirring at intervals until golden, about 8 minutes. Toss in the garlic and cook, stirring now and then, until it softens, for about 2 more minutes. Add the beef back in. Mix in the five spice powder and cook until fragrant, around 20 seconds. Pour in the sherry, letting it cook off until the pan is nearly dry. Add soy sauce, hoisin sauce, and 1/4 cup water; stir together and cook till the mixture thickens, about 3 minutes. Allow to cool completely.
- To shape the buns: Cut wax paper into eight 3-inch-by-3-inch squares. Brush a baking sheet very lightly with canola oil. Place the dough on a work surface, press down gently, and divide into 8 equal sections. Using a rolling pin, flatten each piece into a 5-inch round, rolling from the center outward and repeatedly turning so the middle stays twice as thick as the rim. In your hand, form a cup with the dough and spoon about 2 tablespoons of filling into the center. Draw the edges up and pinch to seal. Flip so the seam is on the bottom and gently shape to a round dome. Place each bun on a wax paper square. Repeat for all remaining dough and filling. Arrange buns apart on the greased baking sheet, cover with a damp towel, and let rise in a warm place until they're puffy, 45 to 60 minutes.
- Fill a large pot with around 3 inches of water and heat to a steady simmer over medium-high. Arrange 4 buns in the steamer insert with 1 inch of spacing. Lay a clean dishcloth over the pot before lidding to stop condensation from dripping onto the buns (unless using a bamboo steamer, in which case this isn't necessary). Cover and steam the buns for 20 minutes. Repeat with the other buns. Serve while hot.
