Pumpkin steamed buns with pumpkin filling 南瓜蒸包

Name: Pumpkin steamed buns with pumpkin filling 南瓜蒸包
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 12 min
Yield: 8
Ingredients: 200 g Pumpkin puree; 300 g All purpose flour; 3 g Active dry yeast; 20 g Sugar; 60 g Butter; 400 g Pumpkin puree; 65 g Sugar; ½ tsp Cinnamon; Pinch of nutmeg

AuthorYun Zhang JohnCategoryBread, SweetsDifficultyIntermediateRating

Yields8 Servings

Prep Time2 hrsCook Time12 minsTotal Time2 hrs 12 mins

Pumpkin steamed buns with pumpkin filling 南瓜蒸包

Fall has arrived and a wave of orange has washed over the land. No, I’m not talking about the leaves turning beautiful shades of fall colours, I’m talking about all the pumpkins in shop bins, adorning door steps and windows and of course, found in our food and drinks.

As far as I’m concerned though, all pumpkins should be eaten.

Why use these versatile fruits as decorations when they are packed with vitamins and so delicious to eat? Put them in savoury dishes to desserts to everything in between. Personally, I enjoy them straight up in its unaltered form…but I understand that not everyone is a fan like me.

So for them (and my kids) I make these pumpkin steamed buns. And to pack in even more pumpkin goodness, I add the pumpkin filling. Ever since then, our household consumption of pumpkins has gone way up!

We all enjoy these soft, pillowy, naturally sweetened steamed buns with a slightly spiced, slightly buttery and slightly sweet filling. Great for breakfast or snack, they are delicious right out of the steamer but taste exactly the same reheated, even from frozen.

Cook’s notes

- Knead the dough well before proofing. The dough should have a smooth appearance after it’s been kneaded. This will develop the gluten network and ensure that the bun will hold its shape after steaming.

- Cook the filling until it’s darken in colour and thick. This will take time and it does need to be constantly stirred, but it’ll pay off in terms of a more complex pumpkin flavour and texture.

- Make a double batch so there is enough to go in the freezer! These buns freeze and reheat well and can last for a long time. This way, a pumpkin steamed bun is always only minutes away.

Looking for more steamed bun recipes? Check out my:

- Sesame buns
- Saucy meat buns
- Longevity peach buns

You Will Need

Buns

200 g Pumpkin puree

300 g All purpose flour

3 g Active dry yeast

20 g Sugar

Filling

60 g Butter4 tbsp

400 g Pumpkin puree2 cups

65 g Sugar1/3 cup

½ tsp Cinnamon

Pinch of nutmegOptional

Instructions

Make the filling by stir frying all the filling ingredients in a pan over medium heat. Cook down until most of the moisture is gone and the mixture is a dark, thick paste. Cool completely so it'll be easy to handle.

Make pumpkin puree by steaming fresh pumpkin and mash or blend it into a puree. Let it cool until it's lukewarm.

Stir yeast into the lukewarm pumpkin puree and mix. Then add the pumpkin yeast mixture, sugar to the flour. Mix to combine and bring the dough together with your hands or in a stand mixer.

Knead the dough thoroughly until it's smooth. This can take 5-7min. Then cover and leave it in a warm place to rise for at least 1 hr or until the dough has doubled in size.

While the dough is rising, shape the filling into approx. 1.5 tbsp size balls. Set aside.

Once the dough has risen, knead again to remove the air and divide dough into 8 even pieces.

Knead to form each piece into smooth round balls, then roll out the rounds into disks with the seam side up. Encase the filling into the dough and pinch tightly to close. Form the buns into balls and line with parchment paper. Put them spaced out into the steamer to rise for another 30min.

Bring water to boil and steam the buns on high for 10-12min. Then remove from heat, leave the lid on for a couple of minutes before opening.

Ingredients

Buns

200 g Pumpkin puree

300 g All purpose flour

3 g Active dry yeast

20 g Sugar

Filling

60 g Butter4 tbsp

400 g Pumpkin puree2 cups

65 g Sugar1/3 cup

½ tsp Cinnamon

Pinch of nutmegOptional

Directions

Make pumpkin puree by steaming fresh pumpkin and mash or blend it into a puree. Let it cool until it's lukewarm.

Stir yeast into the lukewarm pumpkin puree and mix. Then add the pumpkin yeast mixture, sugar to the flour. Mix to combine and bring the dough together with your hands or in a stand mixer.

Knead the dough thoroughly until it's smooth. This can take 5-7min. Then cover and leave it in a warm place to rise for at least 1 hr or until the dough has doubled in size.

While the dough is rising, shape the filling into approx. 1.5 tbsp size balls. Set aside.

Once the dough has risen, knead again to remove the air and divide dough into 8 even pieces.

Bring water to boil and steam the buns on high for 10-12min. Then remove from heat, leave the lid on for a couple of minutes before opening.

Pumpkin steamed buns with pumpkin filling 南瓜蒸包

Ingredients Directions