pillsbury manapua |
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“Manapua” is a Hawaiian pidgin word for “char siu bao”. Unless you are in Hawaii, do not try to order manapua at your local dim sum restaurant. You will get very funny looks. The skeleton of this recipe is from the Pillsbury cookbook, and it was submitted by a Chinese grandpa in Michigan.
The technique here is easy and oh-so-flexible. Here are some other fillings to consider: 1) Dice ready-made char siu and add chopped green onions and cilantro 2) Chop up leftover apricot pork (and glaze with apricot jam) or orange salsa pork chops 3) Saute some shredded cabbage with leftover kalua pig 4) Saute some onion and red pepper with some leftover crock pot BBQ pork |
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1 package ground pork, turkey or chicken
4T firmly packed dark brown sugar 3-4T shoyu 2 good dollops oyster sauce 1-2 cloves of garlic, minced 2T sesame oil Shredded carrots, a few handfuls 6-10 mushrooms, chopped |
1 bag of bean sprouts
About 6 green onions (individual stalks, not 6 bunches), finely sliced Cilantro, to taste 2 cans Pillsbury biscuits—those fun ones that “pop” open 3t sugar 1t water 1 egg white |
Mix ground meat and spices. Cook completely, add chopped mushrooms, and cook off as much liquid as possible. Add bean sprouts, green onion, carrots and cilantro at the last minute. Drain on a paper towel and cool completely.
Roll out each biscuit into a 5-inch circle. Put pork mix into the center. Pinch to seal and place seam side down on an ungreased sheet. Glaze buns.
Bake at 375 for about 15 minutes until golden brown.
Roll out each biscuit into a 5-inch circle. Put pork mix into the center. Pinch to seal and place seam side down on an ungreased sheet. Glaze buns.
Bake at 375 for about 15 minutes until golden brown.
