Steamed Pumpkin Buns with Nut Filling
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.
Story
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.
Ingredients
pumpkin puree
1 cup (about 240g)
all-purpose flour
3 cups (about 375g)
active dry yeast
1 teaspoon
sugar
2 tablespoons
peanuts
1/2 cup
sesame seeds
1/4 cup
walnuts
1/4 cup
vegetable oil
2 tablespoons
Instructions
1
Toast the nuts
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.
2
Make the filling
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.
3
Prepare the dough
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.
4
Shape the buns
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.
5
Steam until fluffy
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.
