Pumpkin steamed pies with meat
4 servings
60 minutes
Pumpkin steamed buns with meat are a delicate combination of airy dough and aromatic meat filling. The dough is based on pumpkin puree, which gives it lightness and a subtle sweetness. Inside is juicy pork mince infused with spices and fresh vegetables, creating a rich flavor with a pleasant texture. These buns resemble traditional bao but have an American twist due to the use of pumpkin. They are steamed, making them surprisingly soft and particularly healthy. They are perfect for a cozy home dinner or festive table and pair excellently with spicy sauces. The taste of these buns is a harmony of tenderness and richness, turning their preparation into a culinary journey.
1
Steam or boil pumpkin pieces until soft, then mash with a masher to a puree consistency. Let it cool.
- Pumpkin puree: 200 g
2
Mix water with dry yeast until fully dissolved. Combine flour with the yeast mixture and pumpkin puree. Knead the dough. Knead until all the flour is absorbed. Then let it rest for 15 minutes. Knead again, then let it rise for over an hour until the dough doubles in size.
- Water: 200 ml
- Dry yeast: 8 g
- Wheat flour: 700 g
3
Chop the cabbage, salt it, and leave for 5-10 minutes to let the cabbage release juice. Then rinse and dry the cabbage (I don't quite understand the purpose of these actions, but I did as instructed in the recipe).
- White cabbage: 500 g
- Salt: pinch
4
While the dough rises, we prepare the filling. Finely chop the onion and ginger, sauté in a small amount of sunflower oil. Add the minced meat, fry it, then add grated carrot, wine, soy sauce, and pepper. Fry for a few more minutes, remove from heat, add cabbage, sugar, and salt (better to taste and add salt as needed).
- Onion: 0.5 piece
- Ginger: 10 g
- Minced pork: 150 g
- Carrot: 50 g
- Dry white wine: 1 tablespoon
- Soy sauce: 1 tablespoon
- Ground white pepper: pinch
- White cabbage: 500 g
- Sugar: 1 teaspoon
- Salt: pinch
5
Then knead the dough well again. It is necessary to get rid of all the bubbles that formed in the dough. For this, we roll out the dough thinly several times, fold it, and roll it out again. I use a pasta machine in the dough rolling mode, passing pieces of dough through the press 4-5 times. The dough changes its structure and becomes like this...
6
Next, take pieces of dough (about 45 grams each), roll them into a circle like for dumplings, making the center slightly thicker than the edges. Place a tablespoon of filling in the center and pinch the edges together. Place the buns in a steamer and let them rest for about 15 minutes.
7
Cook on low steam for 15-20 minutes. Then turn off the heat and open the lid after 2-3 minutes. Let the buns cool.