Pumpkin Tofu Buns
A Chinese recipe for Pumpkin Tofu Buns made with flour, yeast, pumpkin, and tofu.
Ingredients
flour
300g
yeast
3g
pumpkin
to taste
tofu
to taste
Instructions
1
Step 1
Mix flour and yeast, add water and knead into a smooth dough, cover and place in a warm spot to rise.
2
Step 2
Grate the pumpkin into shreds, then chop a bit with a knife.
3
Step 3
Add salt, knead until soft, and squeeze out the excess water.
4
Step 4
Dice the tofu, then add salt, light soy sauce, and oyster sauce, and mix well.
5
Step 5
Add oil to the pumpkin and tofu, and mix well.
6
Step 6
The dough is ready when you can see dense air pockets when you pull it apart. Take it out and place on a board, then knead to release the air.
7
Step 7
Divide into small portions.
8
Step 8
Roll out into small round discs with a thick center and thin edges.
9
Step 9
Roll out into small round discs with a thick center and thin edges.
10
Step 10
Place the filling on top.
11
Step 11
Place the filling on top.
12
Step 12
Wrap into buns.
13
Step 13
Wrap into buns.
14
Step 14
Place in a steamer for the second proofing. When the buns have grown larger and feel lighter, steam over cold water. Once the water boils and steam appears, steam for 12 minutes, then turn off the heat and let them rest for 5 minutes before opening the lid (steaming time depends on the size of the buns).
15
Step 15
Place in a steamer for the second proofing. When the buns have grown larger and feel lighter, steam over cold water. Once the water boils and steam appears, steam for 12 minutes, then turn off the heat and let them rest for 5 minutes before opening the lid (steaming time depends on the size of the buns).
16
Step 16
The buns are out of the steamer — these vegetarian buns are delicious too!
17
Step 17
The buns are out of the steamer — these vegetarian buns are delicious too!
