Soft, fluffy steamed buns naturally sweetened with pumpkin and filled with a aromatic toasted nut mixture. These traditional Chinese buns make a wholesome snack or breakfast treat.
These pillowy steamed buns feature a golden-hued dough enriched with mashed pumpkin and a rich filling of ground toasted peanuts, sesame, and walnuts. The contrast between the soft dough and the crunchy, sweet nut filling creates a delightful texture in every bite.
Heat a dry pan over medium heat. Add peanuts and toast until golden and fragrant, about 3-4 minutes—watch carefully to prevent burning. Add sesame seeds and walnuts, stirring frequently until the sesame turns golden. Let cool completely.
Transfer the toasted nuts to a food processor or mortar and pestle. Grind until you have a coarse, sandy texture. Mix in sugar and vegetable oil to create a cohesive filling. Set aside.
Dissolve yeast and 1 tablespoon of sugar in warm pumpkin puree. Let stand 5 minutes until foamy. Combine flour and remaining sugar in a large bowl. Pour in the pumpkin-yeast mixture and mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
Divide dough into 8 equal portions. Flatten each piece into a circle about 3 inches wide. Place 2 tablespoons of nut filling in the center. Gather the edges up and pinch firmly to seal. Place seam-side down on parchment-lined steaming paper.
Arrange buns in a steamer, leaving space between each. Cover and let rest 15 minutes while you bring water to a gentle boil. Steam over medium-low heat for 15 minutes. Turn off heat and let sit 2 minutes before removing the lid to prevent buns from collapsing.
These steamed buns feature a savory vegetable filling with distinct Tianjin regional characteristics, packed with ingredients like wood ear mushrooms, daylilies, and glass noodles. Seasoned with essential sesame paste and fermented bean curd, the filling offers a delicious and nutritious balance of textures and flavors.
