Waterless Pumpkin Chestnut Buns
Waterless Pumpkin Buns
Story
These soft and fluffy steamed buns are made without adding any extra water, relying instead on the natural moisture of the pumpkin to create the dough. Infused with the rich, nutty flavor of chestnuts, this unique variation offers a delightfully dense and sweet texture that perfectly captures the essence of autumn harvest.
Ingredients
Pumpkin dough
Alkali
Cooked chestnuts
Instructions
1
Step 1
Prepare the winter squash dough in advance.
2
Step 2
Ferment in a warm place until doubled in size (this process takes about a day), add an appropriate amount of food alkali, and knead thoroughly until uniform.
3
Step 3
Divide into equal-sized small dough pieces, and knead each piece individually into a round shape.
4
Step 4
Roll into small round discs with thinner edges and a thicker center.
5
Step 5
Stuff with cooked chestnuts.
6
Step 6
Place upside down in a steamer lined with a damp cloth, leaving some distance between the chestnut buns.
7
Step 7
Bring to a boil over high heat, steam over medium heat for 15 minutes, turn off the heat and let sit for 3 minutes before removing.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
