Azeka’s Manapua Recipe

Use the 3 tablespoons of lukewarm water and sprinkle the yeast over it. Leave it on the side to allow the mixture to soften.

In a separate large bowl, combine the sugar, salt, and cooking oil with the 2 cups of warm water. Let the mixture cool down before adding the yeast mixture to it.

Start making the dough by putting the flour in a large bowl with majority of the yeast combination mixture you just made.

Mix and knead the ingredients together as a dough starts to form. Add the rest of the liquid and continue to knead. You will know when the dough kneaded enough when long strands start to show. Mix until the mixture comes fully together as a large dough ball.

Remove and place the dough ball on a clean plate. Thoroughly rinse out the bowl used and add the sesame oil to it. Put the dough back in the bowl and gently rub the dough around to give the outer portion a thin layer oil “bath”.

Tightly wrap the bowl with plastic wrap. Place the bowl in a warm room for about an hour. Wait until the dough rises to double in size. You can develop the flavor of the dough by placing it in the refrigerator for at least three to six hours.

Bring the flavor out even more by gently pushing the dough back down and allow it to rise again.

To prepare the filling, start by heating a large skillet over medium-high heat. Add your preferred meat to the skillet. Use a large wooden spoon or spatula to break the beef into smaller and smaller bits and pieces. Fully cook your meat before draining approximately 3/4 of the liquid and fat from the skillet.

Bring the drained meat and skillet back to the medium-high heat and add in the 1/2 cup of Azeka’s Sauce flavor of your choice. Optional: add chopped green onions. Allow the mixture to boil and reduce the heat to a simmer. Once the meat mixture is thickened, turn off the heat and allow the mixture to cool to a warm temperature.

Prepare the wax paper. Cut 3″ squares out of them to make 12 individual papers. Spray a light coat of non-stick cooking spray on one side of them.

Use your fist and push the dough down. Divide it into 12 pieces and roll each piece into a ball.

Create a flatten 6″ circle out of the pieces in your palm. This should look like a small pizza dough or tortilla. Make sure that the dough circle is not spread larger than your palm.

Add the filling on the dough. Have the dough slightly cupped in your hand, as if you’re holding a ball. Add a few tablespoons of the filling in the center of the dough circle. You can add a bit more sauce to cover the mixture to make the mixture extra-moist and tender, just don’t add too much extra sauce. Close the dough and cover the meat by making “pie-like” edges. Pinching the edges with your forefinger and thumb of your free hand.

Fold over the edges to cover the dough. Be sure to continue pinching the edges together and twist them at the same time. When the meat is sealed in the dough, place side of the dough you just closed face side down on the greased side of the wax paper.

Allow each manapua piece to rise for about 10 minutes.

Add the manapua into the steamer. Be sure to leave the wax paper on them. Arrange them so there is at least 2 inches apart from each paper.

Steam the manapuas for 15 minutes on a high heat.

Remove from the heat and allow it to sit for a few minutes. These will be extremely hot so use caution before enjoying!