 Manapua with shredded char siu filling | |
| Type | Dim sum |
|---|---|
| Region or state | Hawaii |
| Serving temperature | Hot, room temperature |
| Main ingredients | Pork |
| Variations | Steamed or baked; lap cheong, curry chicken, sweetened red or black bean paste, kalua pig, sweet potato/ube, hot dog, |
Manapua is theHawaiian adaptation of the Chinese bun,baozi, derived specifically fromchar siu bao. However, in contemporary times, the term is generally applied to a largechar siu bao or other steamed, baked, or friedbao variations of different fillings.
Thesebao would later be known asmanapua, said to be aportmanteau of theHawaiian phrasemea ʻono puaʻa, roughly translated as "pork cake"[1] -mea ʻono referring to any food item encompassing dessert, cake, pastry, cookie[a] andpuaʻa meaning "pork" or "pig".[b][3]
The prospect of financial reward found in thesugar industry caused muchChinese immigration starting in the mid 1800s. The Chinese would bring along with them their foods includingbaozi, acarbohydrate rich food essential for sustenance against the intense physical labor demanded in sugar production.[4] Some of these Chinese laborers, who would later be known as a "manapua man", would peddle theirchar siu bao in the plantation fields and to other plantation camps by foot and later by vehicle for additional income.[5]
These traditionalchar siu bao would eventually grow in size into the modernmanapua known today. Bat Moi Kam Mau is credited with retailing the first largechar siu bao in the 1940s at hermanapua shop "Char Hung Sut".[6]Honolulu restaurant Royal Kitchen claimed to have been one of the first retailers of baked manapua in 1974.[7]
Whilemanapua dimensions are not formally regulated, once cooked, many are close to 4-5 inches (~13cm) in diameter and 3-4 inches (~8cm) in height. On the other hand,char siu bao sold in many classicChinese restaurants still retain their original size and shape and are simply known by its original name rather thanmanapua.
Char siu remains a staple filling. However, its preparation is sometimes simplified to pork withchar siu flavoring rather than being prepared with actual roastedchar siu. Other fillings have been introduced, some reflecting the various ethnic groups inHawaii. Other common meat fillings include:lap cheong andhot dog which uses a full (uncut) sausage,chicken curry, andkalua pork. Vegetarian options include:black bean paste commonly known as "black sugar",azuki similar toanpan,Okinawan purple sweet potato (sometimes mislabeled asube).[8]
A single bun can be consumed as a "meal in itself" or divided and shared as a snack along with other local styledim sum items. Older standalonemanapua shops will also offer a handful of other dim sum items such asfun guo known as "pepeiao",gok jai or "half moon" which are normally steamed,shaomai or "pork hash". Like themanapua, these too, have become twice the size of their original counterparts.Manapua and these otherdim sum items are often bought in bulk asomiyage when traveling to the neighbor island or out-of-state, or shared in office meetings or breakrooms akin to donuts.[9][10]
In the 1970s,manapuahawkers would trade in theircarrying pole for a convertedfull-size van.[11] These modern hawkers, affectionately known as a "manapua man," would drive their "manapua van" through neighborhoods very much like anice cream truck playing music to attract customers or are found parked at certain locations like afood truck. They are a beloved sight for neighborhood children and passerby looking for a very affordable quick meal or snack.[12] Some vans are more akin to aconvenience store on wheels, sometimes not sellingmanapua at all. Items sold range fromchow mein to candies, burgers tofountain drinks, and at one point, cigarettes and beer.[5]
