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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).


Joceline Lor said...

哈哈。哈哈。今天也是巧合o。你我和aunty young都是在makan pau。

eileenlml.blogspot.com said...



Aunty Young(安迪漾) said...


Somewhere in Singapore said...

Drooling liao...

mui mui said...

Hi Ah Chi,
This is such golden (旺)meat pumpkin bao。
Love this very much.
Thanks for sharing this to LTU!

Fion said...

Hi Sonia,your pumpkin pau look so stunning,hope have one too..hehehe
By the way,my blog event for this month is Bun in steamer,hope you can share your great recipes with BREE too,tks in advance^^

Sokehah cheah said...

Nice looking buns. Never thought of savoury pumpkin buns, normally it's the sweet plain type. Thanks for sharing!

I'M JJ said...


Mel said...

Wow..wow..wow... lovely golden bao! Ive never eaten pumpkin bao before. Bet it must be soft and fluffly.

Karen Luvswesavory said...

Yummy-licious! These big gold pouch looking pumpkin bao is so delicious ! Thanks for sharing.

ice pandora said...

This looks yum! Even though I don't
eat meat, the bao is something itself
worth trying out! Xx

ann low said...

Pretty golden buns! :D

Lee Kane Long said...
This comment has been removed by a blog administrator.
Catherine said...

These dumplings look wonderful ~ Catherine

Sally said...


Small Kucing said...

yum yum....will try out this recipe..sound delicious

0620 said...

Little golden mini bao, nice to hold and eat, hehe!!

0620 said...

Little golden mini bao, 耀眼得很哦 hehe!!

PH said...

Very nice pumpkin bao! Could the sourness come from over-fermentation by the yeast? I just guessing lah.

Anonymous said...

Hi, Sonia I like to read your post as you always provide tips and knowledge sharing. I happened to come across your blog after sourcing for solution of sponge cake shrinkage. So glad to have the golden sponge cake recipe which I managed to bake a beautiful sponge cake after many attemps failed from other sources.
For Bao making I did read from Teacher Meng 孟老师的中式面食, bao required 5 minutes resting only once the dough is knead before shaping & filing (for direct method). In this recipe, the dough take 1 hour, I agree with what Phong Hong said.
-from Teng

Sonia ~ Nasi Lemak Lover said...

Phong hong, yes you are right , I think I have over proof it as I went out to fetch my son, more than an hour, hehehe.,

Teng , Thank you for your feedback , noted for my next attempt .

婉婉午茶 said...


Bakericious said...

Sonia, I wanna eat this pau, looks so tempting.

QembarDelites said...

Really nice looking bao, my sons sure to like it for the thin skin!

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