Baked Manapua is a delicious Hawaiian-Chinese fusion treat that brings together soft, fluffy buns and a savory-sweet pork filling. Inspired by the traditional Chinese char siu bao, this baked version of manapua is a staple in many Hawaiian households and bakeries. Its golden exterior and flavorful filling make it perfect for meal prep, potlucks, or back-to-school lunches. Manapua is not just food—it’s a piece of cultural identity and comfort. This version is oven-baked, making it more convenient and slightly less greasy than steamed varieties, while still packing a punch of flavor. Great for beginners and seasoned cooks alike, this recipe delivers an unforgettable bite.

Full Recipe:

Ingredients

• Active dry yeast
• Warm water
• Granulated sugar
• All-purpose flour
• Baking powder
• Kosher salt
• Whole milk
• Large egg
• Unsalted butter
• Char siu pork (Chinese BBQ pork)
• Hoisin sauce
• Soy sauce
• Sesame oil
• Cornstarch
• Scallions

Directions

• Activate yeast by combining it with warm water and a bit of sugar; let sit until foamy
• Mix flour, baking powder, and salt in a bowl
• Add yeast mixture, milk, egg, and melted butter to the dry ingredients and knead until dough forms
• Cover and let the dough rise until doubled in size
• In a saucepan, combine chopped char siu pork with hoisin sauce, soy sauce, sesame oil, and cornstarch slurry
• Cook until the mixture thickens and becomes glossy
• Divide dough into portions, flatten, and fill with the char siu mixture
• Pinch dough closed, place seam side down on a baking sheet
• Let the buns rise again before brushing with egg wash
• Bake until golden brown and puffy
• Cool slightly before serving

Nutrients

• Calories: Approx. 280 per bun
• Protein: 9g
• Carbohydrates: 35g
• Fat: 11g
• Fiber: 1g
• Sugar: 6g
• Sodium: 480mg
• Cholesterol: 40mg

Why This Recipe Stands Out

What makes this baked manapua recipe exceptional is its harmonious blend of flavors and textures that highlight both Hawaiian warmth and Chinese culinary tradition. The golden-baked exterior is beautifully fluffy and slightly crisp, providing a contrast to the rich, sweet-savory char siu pork tucked inside. Unlike steamed buns, the baked variety has a more robust texture and doesn’t require a steamer setup, making it more accessible to home bakers. The filling itself is infused with a balanced mix of hoisin, soy, and sesame oils that makes each bite deeply satisfying. Whether you’re enjoying this as a meal or snack, it’s both nostalgic and novel.

This recipe is also versatile. It allows you to prepare and freeze extra buns for easy weekday meals or packed lunches. It’s a go-to for busy college students, especially during back-to-school season when you need something quick, filling, and easy to transport. Perfectly handheld and portable, they don’t require reheating to be enjoyed, making them a practical addition to any student’s lunchbox or even as a post-class snack.

The Benefits of the Ingredients

The ingredients in this baked manapua recipe offer both comfort and nourishment. The dough is made with basic pantry staples—flour, sugar, yeast, and milk—offering a soft and tender texture with just the right chewiness. Milk and egg add richness and help with the golden finish during baking, while yeast provides natural leavening that makes the bun airy and light.

Char siu pork, the centerpiece of the filling, is not only flavorful but also protein-rich. It’s seasoned with hoisin and soy sauce, both of which are fermented products that bring in umami depth. Sesame oil contributes a toasty, aromatic flavor, while the cornstarch thickens the sauce without adding heaviness. Scallions offer a fresh, mild onion note that brightens the dish overall. Together, these ingredients create a filling that’s indulgent without being overwhelming and satisfying without being too heavy.

Moreover, this recipe gives you control over ingredients, which is especially important for families looking to avoid preservatives and artificial flavorings. You can even substitute leaner proteins or add vegetables to the filling for an even more balanced bite.

Cooking Tips

When making the dough, ensure your yeast is fresh and your water temperature is around 105–110°F to activate it properly. If your yeast doesn’t foam, it’s likely dead and should be replaced before continuing. Don’t rush the proofing process—allowing the dough to double in size ensures soft and fluffy buns. For the best texture, knead the dough until smooth and elastic, which helps develop gluten for structure.

As for the filling, using leftover or store-bought char siu pork makes the recipe quicker, but homemade versions give you full control over flavor. Chop the pork finely so that it integrates well with the sauce and stays inside the bun during baking. Cooling the filling slightly before adding it to the dough will prevent the dough from becoming soggy.

When shaping the buns, make sure to pinch the seams firmly to avoid leakage during baking. Let the buns rise a second time before baking so they expand fully in the oven. A light egg wash ensures a shiny, golden crust. Keep an eye on them in the final minutes of baking; you want golden, not browned to the point of dryness.

Serving Suggestions

Baked manapua can be served warm or at room temperature, making them extremely flexible for various occasions. For a complete meal, pair them with a light soup or a crisp side salad. They’re great with dipping sauces like chili garlic sauce, extra soy, or a mild vinegar-based dip.

They’re also perfect for packed lunches, whether for work or school. You can prepare a batch over the weekend and freeze extras for grab-and-go convenience during busy weekdays. Just pop them in a microwave or oven for a quick reheat. During back-to-school season, they’re an excellent choice for college students who need hearty, flavorful, and easy-to-carry meals between classes.

For gatherings or potlucks, serve them in a basket or tray alongside other dim sum favorites. You can even brush them with a bit of melted butter post-baking for an extra glossy finish and added richness. For a sweet-savory twist, try sprinkling a few with sesame seeds before baking.

Conclusion

Baked manapua is much more than a meal—it’s a celebration of cultural heritage and culinary creativity. With roots in both Chinese and Hawaiian traditions, this dish offers a comforting blend of flavors that appeal to a wide range of palates. The contrast between the golden, soft bun and the savory-sweet pork filling makes each bite unforgettable.

This recipe also stands out for its practicality and versatility. It’s perfect for weekly meal prep, college back-to-school lunches, or casual family dinners. And because it’s baked, not steamed, it fits more easily into a busy lifestyle without sacrificing authenticity or flavor.

Whether you’re revisiting childhood memories or discovering manapua for the first time, this recipe is a delicious and rewarding project that delivers big flavor with just a little effort. Bring a taste of Hawaii into your home kitchen and enjoy a dish that’s as portable as it is irresistible.