Pumpkin steamed meat buns

 I love these gigantic steamed buns, they make you feel satisfied, every bite of it.  I can still remember when I was a little girl, whenever I got to choose I would always want a bigger size steamed bun rather than the usual char siew bun size.



Pumpkin puree does give more flavour, colour and better texture to the buns.

 I actually made 3 batches all in one go, giving 100g to each bun, one bun is enough to keep us full for lunch :)

 Ingredient
 Pumpkin puree  120g
Warm water  30g to 50g
All-purpose flour  250g
Instant yeast  1 teaspoon
Castor sugar  3 tablespoon
Oil  15g

 Filling 
 Mince pork, chopped black fungus, chopped zuchinni, chopped green onions, light soya sauce, sesame oil,  white pepper, a bit of sugar, salt.

1. In a bowl, toss chopped black fungus, zuchinni, green onions with 1 teaspoon of salt.  Leave 10 minutes. Squeeze out excess water from it.

2. Cook all ingredients, first the mince pork then the rest all goes in together.  Taste as you go.  Let it cool and set aside.

 Method 
1.  Prepare sponge.  Dissolve sugar, yeast and warm water in a jug for 5 minutes until it become frothy.

2.  Combine flour and pumpkin puree in a mixing bowl.  Gradually pour in yeast mixture, stir to bring everything come together as a soft dough.  Add in oil and knead lightly.  Cover, let it rest for 10 minutes.  Light knead and fold for 10 seconds and leave for 10 minutes.  Do that twice more.  Cover and let it rise for an hour or, until the size has doubled.

3. Divide into 100g ball dough ( or your choice of size) each, let it rest for 10 minutes.

4.  Roll dough and wrap ingredients in.  Leave it for 15 to 20 minutes.  Meanwhile, set up steamer ( note: place a wet cloth on the steam tray to pre-heat).

5.  Get it steam on high heat for 12 minutes.