In part one of “Man, What’s Up With Manju?”, I gave some background on manju, aka man, and listed a few varieties of man common in Japan. If you’d like to play with your own manju recipe, here’re two basic recipes to toy with and finesse to your preference. I’ve also included four complete manju recipes as well.
To begin with it’s good to know that the basic recipe for manju dough is comprised of flour, leavening, fat, and liquid. These manju recipes will make between 8-10 man, depending on size and choice of leavening. Here’s two basic dough recipes:
Yeast Dough
- 2 cups all purpose flour
- 3/4 tsp yeast
- 3/4 cup warm milk or water
- 1 Tbls. sugar
- 1 Tbls. oil
- pinch of salt
- sesame oil (optional)
Dissolve the sugar in the milk or water and add the yeast. Stir to mix well and then let the yeast proof for 6 minutes until it’s foamy. Add the oil to the yeast mixture and stir well.
Blend together the salt and flour then add the yeast mix to the flour, blending thoroughly. Use your hands to knead the dough into a well combined ball. Place the dough in a bowl and cover it with a damp cloth. Let the dough rise in a warm dry place for 30 minutes.
Dust a clean surface with flour and flour a rolling pin. Roll out the dough into 4 inch circles and place approximately a tablespoon of filling in the center of the round. Gather the edges of the round together and twist the top to seal. Use a dab of water if the edges won’t seal properly.
Cut out wax paper squares and place the formed man on squares. If you’d like, cover the formed man with a damp cloth and let them rise for an additional 20 minutes in a warm dry place. After they’ve risen, steam the man on high for 10 minutes.
Makes 10 Manju
Baking Powder Dough
- 2 cups flour
- 1 Tbls baking powder
- 3/4 cup water or milk or soy milk
- 1 Tbls shortening or 1 Tbls. oil
- 1 Tbls sugar
- pinch of salt
- 1/2-1 tsp. sesame oil, optional
Combine dry ingredients and blend well. If using shortening, cut it into the dry flour mixture and then add the water or milk.
If using oil, add it to the milk or water and then add the mixture to the dry ingredients. Mix the ingredients well and knead the dough into a well combined ball. Let the dough “rest” for at least 15 minutes.
Dust a clean surface with flour and flour a rolling pin. On the floured surface, roll the dough into 4 inch circles and place some filling in the center of the round. Gather the edges together and twist the top to seal. Use a dab of water to seal the edges if they’re not sealing properly. Cut out wax paper squares and place the formed man on the squares. Steam them on high for 10 minutes.
Makes 8 Manju
When making the dough for a dessert man, you can increase the amount of sugar used. But be aware you may also need to increase the liquid, depending on how much sugar is used. I don’t recommend using more than 1/2 cup of sugar in any man, especially since the filling may also be sugary. You’ll go into a candy coma.
You can choose to finagle these basic recipes to your taste, experimenting with more yeast, which’ll give it a stronger taste, or with both baking soda and yeast. You can also interchange the fats used or use a bit of each to equal the required amount. Don’t overdo the fat, however, or you’ll have an unnecessarily greasy man.
For those interested in the recipes I’ve tried, I’ve included four:
- Niku Man
- Kare Man
- Matcha Man
- Choco Man
Niku man is a savory manju filled with ground pork and Chinese-style fillings. I used ground TVP, substituted the bamboo shoots with carrots and went with hoisin sauce instead of the oyster for mine.
Niku Man
- 2 cups all-purpose flour
- 3/4 tsp. yeast
- 1 cup warm water
- 1 tbls. sugar
- 1 tbls. canola oil
- A pinch of salt (optional)
- 1 tsp. sesame oil (optional)
Filling
- 1 cup cooked TVP or cooked pork, ground
- 1/2 cup bamboo shoots, chopped*
- 3 green onions, chopped
- 2 shitake mushrooms, chopped or 1/4 cup chopped maitake mushroom**
- 1/2 tsp fresh ginger, finely grated
- 1- 2 Tbls oyster or hoisin sauce
- fresh ground pepper, to taste
Make the dough by dissolving the sugar in the milk or water, then add the yeast. Stir to mix well and then let the yeast proof for 6 minutes until it’s foamy. Add the oil(s) to the yeast mixture and stir well.
Blend together the salt and flour then add the yeast mix to the flour, blending thoroughly. Use your hands to knead the dough into a well combined ball.
Place the dough in a clean bowl and cover with a damp cloth. Let the dough rise in a warm dry place for 30 minutes. Make the filling while the dough is rising.
Make the filling by blending all the filling ingredients together and set them aside.
Dust a clean surface with flour and flour a rolling pin. Roll out the dough into 4 inch circles and place approximately one tablespoon of filling in the center of the round.
Gather the edges of the round together and twist the top to seal. Use a dab of water on the dough if the edges won’t seal properly. Cut out wax paper squares and place the formed man on the squares. If you’d like, cover the formed man with a damp cloth and let them rise for an additional 20 minutes in a warm dry place. After they’ve risen, steam the man on high for 10 minutes.
Serve immediately.
Makes 10 Niku Man
Difficulty: Moderate | Time: 1 hour 20 minutes (if letting dough rise twice)| Ingredient Availability: Moderate
I had my doubts about Kare (Curry) Man, but they all disappeared after one bite. This man is a must for fans of Japanese-style curry. I substituted TVP chunks for the chicken.
Kare Man (Curry Man)
- 2 cups all purpose flour
- 3/4 tsp. yeast
- 1 cup warm water
- 1 tbls. sugar
- 1 tbls. canola oil
- A pinch of salt (optional)
- 1 tsp. sesame oil (optional)
- 1 tsp. turmeric powder***
- A pinch of salt (optional)
Filling
- 1 cup TVP or cooked chicken, chopped
- 1/4 cup onion, chopped
- 1/2 cup carrot, chopped
- 1 green onion, chopped
- 2 blocks Japanese style curry roux, chopped****
- 3 Tbls water
Make the dough as for Niku Man except, blend the turmeric powder with the flour and salt before adding the liquids and oils. Make the filling while the dough is rising.
Make the filling by first melting the roux with the water. You can melt the curry either in a microwave-safe bowl in the microwave on high for 30-45 seconds or on the stove in a saucepan over low heat.
Combine chicken, onion, carrot and green onion in a large bowl. Add hot melted curry roux and blend well.
Dust a clean surface with flour and flour a rolling pin. Roll out the dough into 4 inch circles and place approximately one tablespoon of filling in the center of the round.
Gather and stretch the edges of the round together over the filling and twist the top to seal. Use a dab of water if the edges won’t seal properly. Cut out wax paper squares and place the formed man on the squares. If you’d like, cover the formed man with a damp cloth and let them rise for an additional 20 minutes in a warm dry place. After they’ve risen, steam the man on high for 10 minutes.
Serve immediately.
Makes 10 Kare Man
Difficulty: Moderate | Time: 1 hour 20 minutes (if letting dough rise twice)| Ingredient Availability: Easy
Matcha man was the first manju I’d ever eaten. It was a store bought variety and was bland and dry. I was not impressed. Making matcha man at home and filling it with anko made it moist and delicious. Eat this one right out of the steamer for maximum yumminess.
Matcha Man
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 tbls. baking powder
- 1 generous Tbls matcha
- 1 tbls. canola oil
- 3/4 cup milk or soymilk, at room temperature
- A dash of salt (optional)
Filling
- 3/4 koshi or tsbushi an, divided into 8 balls
Whisk together flour, sugar, baking powder, matcha, and salt. Add oil to milk and blend well. Add the milk mixture to the dry ingredients, mixing thoroughly. Knead the dough into a well combined ball. Cover the dough with plastic wrap and let the dough “rest” for 15 minutes.
Roll out the dough into 4 inch circles and place an anko ball in the center of the rounds. Gather the edges together and twist the top to seal. Pinch off any extra dough and flip manju over so sealed top is facing down. Pat man into a semi-spherical shape and place it, seal-side down on wax paper squares. Steam on high for 10 minutes.
Serve immediately.
Makes 8 Matcha Man
Difficulty: Moderate | Time: 45 minutes | Ingredient Availability: Moderate to Difficult
Choco man; a gooey taste of East meets West. Use whichever chocolate for the center which floats your boat. Be it, dark, milk, bitter, semi, ganache, Snicker’s, whatever, use plenty for a tasty choco overload!
Choco Man
- 2 cups all purpose flour
- 1/4-1/3 cups cocoa powder
- 3/4 tsp. yeast
- 1 cup warm water
- 1/2 cup sugar
- 1 Tbls canola oil
- dash of salt (optional)
Filling
- 1/2 cup chocolate chips or
- 1/2 cup your choice chocolate bar, broken
Make the dough by dissolving 1 Tbls of the sugar in the water, then add the yeast. Stir to mix well and then let the yeast proof for 6 minutes until it’s foamy. Add the oil to the yeast mixture and stir well.
Whisk together flour, remaining sugar, baking powder, cocoa, and salt. Add the yeast mix to the flour, blending thoroughly. Use your hands to knead the dough into a well combined ball.
Place the dough in a clean bowl and cover with a damp cloth. Let the dough rise in a warm dry place for 30 minutes.
Dust a clean surface with flour and flour a rolling pin. Roll out the dough into 4 inch circles and place approximately a tablespoon of chocolate in the center of the round.
Gather the edges together and twist the top to seal. Pinch off any extra dough and flip the manju over so the sealed top is facing down. Pat the man into a bi-spherical shape and place it, seal-side down on wax paper squares. If you’d like, cover the finished man with a damp cloth and let them rise for an additional 20 minutes in a warm dry place. After they’ve risen, steam the man on high for 10 minutes.
Serve immediately.
Makes 10 Choco Man
Difficulty: Moderate | Time: 1 hour 20 minutes (if letting dough rise twice)| Ingredient Availability: Easy
Out of all the manju I made, I must say the kare and matcha man were my absolute favorites. The curry manju had a kick because of the turmeric and the matcha man had a great balance of bitter tea and sweet tsbu an. I highly recommend eating these treats hot outta the steamer. Although, manju would also be the perfect traveling food since it’s so compact.
However you choose to eat manju, remember, it’s your choice and your manju. Make it how you like and eat it how you want!
*If you can’t get a hold of bamboo shoots, carrots can be used as a substitution.
**Button mushrooms may be substituted for the shitake or maitake.
***Turmeric has a slightly bitter taste which may turn some people off. If you’re one of those people, use less turmeric. If you’re like me and dig the taste, add 1/2 teaspoon more of turmeric and an optional half tablespoon of sugar.
****Japanese style curry roux may not be available to some people. A teaspoon or two (to taste) of curry powder may be substituted instead. Please note the curry powder will not thicken the filling like the roux will unless you add 1 1/2 teaspoons of corn starch.
16 Comments
One Trackback/Pingback