Pumpkin Steamed Buns with Meat
Baking and Desserts | American cuisine
⏳ Time
1 hour + 1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
Pumpkin Steamed Buns with Meat
Ingredients
- Chestnut puree - 7.1 oz
- Wheat Flour - 24.7 oz
- Water - 7 fl oz
- Dry yeast - 0.3 oz
- Pork Mince - 5.3 oz
- Carrot - 1.8 oz
- White Cabbage - 17.6 oz
- Onion - ½ piece
- Ginger - 0.4 oz
- Salt - a pinch
- Sugar - 1 teaspoon
- White Pepper (whole) - a pinch
- Dry White Wine - 1 tablespoon
- Soy Sauce - 1 tablespoon
Step by Step guide
Step 1
Steam the pumpkin pieces until soft, then mash with a potato masher until smooth. Let cool.
Step 2
Mix the water with the dry yeast until fully dissolved. Combine the flour, yeast mixture, and pumpkin puree. Knead the dough until all the flour is absorbed. Let it rest for 15 minutes. Knead again, then let it rise for over an hour until the dough doubles in size.
Step 3
Chop the cabbage, sprinkle with salt, and let it sit for 5-10 minutes to release its juices. Then rinse and dry the cabbage.
Step 4
While the dough is rising, prepare the filling. Finely chop the onion and ginger, sauté in a small amount of sunflower oil. Add the minced pork and cook, then add the grated carrot, wine, soy sauce, and pepper. Cook for a few more minutes, remove from heat, and add the cabbage, sugar, and salt (taste and adjust salt as needed).
Step 5
Then knead the dough again thoroughly. You need to eliminate all the bubbles that formed in the dough. For this, roll the dough thinly several times, fold it, and roll it out again. I use a pasta machine on the dough rolling setting, passing the pieces of dough through the press 4-5 times. The dough changes its structure and becomes...
Step 6
Next, pinch off pieces of dough (about 45 grams), roll them into circles similar to dumpling wrappers, making the center slightly thicker than the edges. Place a tablespoon of filling in the center and pinch the edges together, gathering them like a pouch. Place the buns in a steamer and let them rest for about 15 minutes.
Step 7
Steam on low for 15-20 minutes. Afterward, turn off the heat and open the lid after 2-3 minutes. Let the buns cool.
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