Pumpkin bun

Step 1

Peel the Beibei pumpkin, slice it, steam it in a pot for 10 minutes, then take it out and mash it into a puree. I usually crush it with a rolling pin.

Step 2

Use a meat grinder for the first time, put the pumpkin in the meat grinder, add flour, add yeast, and if you have lard, add 5-10g. If not, it’s fine. However, the proportion of pumpkin and flour must be taken into consideration, I have more pumpkin and less flour, which resulted in the buns not being able to hold well. Everyone should adjust according to their own preference. If the pumpkin accounts for 1/3 and flour 2/3, this ratio is most suitable. Also, pay attention to the temperature of the pumpkin, it should not be too high, as it will kill the yeast when it’s too hot.

Step 3

Let the dough rest and rise until it doubles in size.

Step 4

I used beef and cabbage filling, as beef releases water, I didn’t add water to the filling, just made sure the cabbage wasn’t too dry. However, my filling was still a bit watery, which caused the soup to seep out during the rising of the buns, resulting in leaky bottoms.

Step 5

This is how the buns look after rising. There are also two small steamed buns. When they are light and fluffy, they are ready to be steamed. Steam over medium-low heat for 10 minutes, let it simmer for 2 minutes, then remove from the pot.

Step 6

Okay, they are ready. Nutritious and delicious.