Pork and Pumpkin Stuffed Buns
A Chinese recipe for pork and pumpkin stuffed buns (猪肉南瓜馅包子) featuring ground pork shoulder, pumpkin, scallions, and Sichuan peppercorn–ginger water.
Ingredients
ground pork (20% fat, 80% lean)
to taste
pumpkin
to taste
scallions
to taste
Sichuan peppercorn ginger water
to taste
Instructions
1
Step 1
Mix the ground pork (20% fat, 80% lean) with salt, cooking wine, light soy sauce, oyster sauce, five-spice powder, and Sichuan peppercorn ginger water until well combined.
2
Step 2
Dice the pumpkin into small cubes.
3
Step 3
Add the diced pumpkin and minced scallions to the bowl of meat filling.
4
Step 4
Mix well.
5
Step 5
Combine the flour and yeast, add water, and knead into a smooth dough. Cover with a damp cloth and set in a warm place to rise.
6
Step 6
Turn the risen dough out onto a board, knead to release the air, roll into a long log, and cut evenly into small portions.
7
Step 7
Flatten each portion and roll it into a round that is thicker in the center and thinner around the edges (do not roll too thin).
8
Step 8
Place an appropriate amount of the pumpkin-meat filling in the center.
9
Step 9
Fold and shape into willow-leaf buns.
10
Step 10
Place the buns in a steamer lined with corn leaves to proof. Once the buns have grown larger and feel lighter, steam over cold water. When the water comes to a boil and steam appears, steam for 15 minutes, then turn off the heat and let them rest covered for 3 minutes.
11
Step 11
The buns turn out fluffy with a fragrant and delicious filling.
