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Thursday, October 2, 2014

Steamed Pumpkin Meat Bao 南瓜鲜肉包子

This month is good time to enjoy fresh and cheap pumpkin. At first I was thinking to make these bao into pan fry type. Anyway, last minutes changed to steamed type, as I am lazy to clean the mess after pan fried.

Before steaming..

If next time I will make this bao again, I will increase the dough weight (50g) as we found the skin is a bit thin (suitable for pan dry actually). We also tasted a hint of sourness, I am not sure where is the source of sourness came from. If you plan to try this recipe, let me know if you have the same problem.
Updated on 4th Oct- as per feedback, the sourness might caused by over proof the dough, thus I have changed the proofing time to 30mins.

Steamed Pumpkin Meat Bao 南瓜鲜肉包子
*makes 9 buns 

For the Bao
150g cake flour
100g mashed pumpkin
3/4tsp instant yeast
1/4tsp salt
30g caster sugar
30g corn oil
1/2tbsp water or adjust accordingly depend on the water content of mashed pumpkin

For the meat filling
200g minced pork
½ onion, chopped
1 spring onion, chopped
1tsp sugar
3/4tsp salt
1tsp light soy sauce
1/2tsp sesame oil
1/2tp rice wine
1tsp corn flour or tapioca flour
2tsp water 


  1. Mix all bao ingredients in a mixing bowl, combine well and knead till smooth dough.Cover with damp cloth and rest for 30mins.
  2. Mix all meat filling ingredients till sticky paste, keep in the fridge before use.
  3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
  4. Equal divide the dough into 9 portions (~35g), roughly shape into a ball and rest for 10mins.
  5. Equal divide the meat filling into 9 portions (~30g).
  6. Fatten and roll out the dough into a circle. Place meat filling onto the center, wrap and pleat up the sides and seal.
  7. Place the pumpkin buns (pleat area face down) onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
  8. Steam the buns under rapidly boiling water on high heat for about 20-25mins.

Recipe by Sonia aka Nasi Lemak Lover

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

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