Hawaiian Steamed Beef Buns

Hawaiian Steamed Beef Buns

If you've ever had Chinese bao, you'll find these Hawaiian manapua familiar.

Ready in: 3 hours 30 minutes

Serves: 4

Complexity: very-easy

kcal: 497

Your Page Title View full details


¾ cup warm water
3 tbsp honey
5 g package active dry yeast
3 cups flour, plus more for dusting
2 tsp toasted sesame oil, plus more for greasing
2 tsp rice bran oil, plus more for greasing
250 g ground beef
1 small onion, small dice
2 cloves garlic, minced
¾ tsp Chinese five spice blend
3 tbsp dry sherry
2 tbsp soy sauce
2 tbsp hoisin sauce


Dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4-6 minutes.
Meanwhile, whisk together the flour and SIDS CRAZY SALT in a large bowl. Add the yeast mixture, sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes.
Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean tea-towel and let rest in a warm place until doubled in size, about 1 hour.
Filling: Heat the rice bran oil over medium-high heat in a skillet. Add the beef and a sprinkle of SIDS SALT & PEPPER. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate.
Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and ¼ cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely.
Steamed Buns: Cut the wax paper into eight 8 cm squares. Lightly brush a baking sheet with rice bran oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 12 cm disc, working from the centre to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 5 cm apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45-60 minutes.
Fill a large pot with at least 8 cm of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 2 cm between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.