Pumpkin Scallion Pork Buns

Name: Pumpkin Scallion Pork Buns
Yield: 12 buns
Ingredients: 2 1/3 cups all-purpose flour (300 grams); 3/4 cup pumpkin puree (190 grams); 1 teaspoon active dry yeast (3 grams); 1 teaspoon sugar; 1 teaspoon butter (or lard); 6 oz ground pork (180 grams); 1 cup chopped scallions (120 grams); 1 tablespoon finely minced or grated ginger (15 grams); 1/3 cup water (75-90 ml); 1 1/2 teaspoons soy sauce (8 grams); 3/4 teaspoon sugar (3-4 grams); 3/4 teaspoon sesame oil (3-4 grams); 3/4 teaspoon salt (3-4 grams); White pepper, to taste

HP @hp_artistic_kitchen

歐洲

Originally, I planned to make red bean paste buns, but I realized we already had plenty of sweets at home, so I decided to make scallion pork buns instead. It’s also a nice way to ease my homesickness.

HP @hp_artistic_kitchen

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Ingredients

12 buns

Bun Dough
2 1/3 cupsall-purpose flour (300 grams)
3/4 cuppumpkin puree (190 grams)
1 teaspoonactive dry yeast (3 grams)
1 teaspoonsugar
1 teaspoonbutter (or lard)
Filling
6 ozground pork (180 grams)
1 cupchopped scallions (120 grams)
1 tablespoonfinely minced or grated ginger (15 grams)
1/3 cupwater (75-90 ml)
1 1/2 teaspoonssoy sauce (8 grams)
3/4 teaspoonsugar (3-4 grams)
3/4 teaspoonsesame oil (3-4 grams)
3/4 teaspoonsalt (3-4 grams)
White pepper, to taste

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Steps

1

Wash and dry the scallions, then chop them. Finely mince or grate the ginger. In a large bowl, combine the ground pork, soy sauce, salt, sugar, white pepper, and ginger.
2

Stir the filling in one direction using chopsticks or a fork. Gradually add water to the mixture, stirring each time until fully absorbed before adding more. Continue until the filling is sticky and no longer absorbs water. Add sesame oil and mix well, then cover with plastic wrap and refrigerate for at least 30 minutes.
3

Let the butter soften at room temperature. Peel and seed the pumpkin, cut into cubes, and steam until cooked. Measure out 3/4 cup (190 grams) of the steamed pumpkin and mash it while hot. Let it cool slightly.
4

When the pumpkin is cool enough to touch, add the sugar and yeast, and mix well.
5

Add the pumpkin mixture to the sifted flour. Use chopsticks or a fork to mix until crumbly, then add the softened butter or lard.
6

Knead the dough by hand until smooth and soft. Since pumpkin moisture and flour absorption can vary, add a little water or flour as needed. If the dough is hard to knead, let it rest for 5-10 minutes, then knead again.
7

Divide the dough into 12 equal pieces (about 1.4 oz or 40 grams each) and roll into balls. Cover with plastic wrap. Take the filling from the fridge and mix in the chopped scallions.
8

Take one dough ball and roll it into a round wrapper, thinner at the edges and thicker in the center. Place about 1 oz (25 grams) of filling in the center, pleat and seal the bun.
9

Place each bun on a piece of parchment paper, cover with plastic wrap, and let rise in a warm place for 30-40 minutes, or until the buns are 1.5 times their original size and the surface springs back when gently pressed.
10

Steam the buns over medium-high heat for 12-15 minutes. Turn off the heat and let them sit for 5 minutes before opening the lid.