Get ready to embark on a culinary adventure that marries traditional Chinese bao-making techniques with an unexpected twist of autumn-inspired flavors! These Pumpkin Bao Buns with Yam Bean are not just a recipe—they're a magical journey of texture, taste, and pure comfort that will transport your taste buds to a world where classic dim sum meets seasonal innovation. Imagine soft, pillowy steamed buns with a vibrant orange hue, hiding a delicate, subtly sweet filling that promises to make your next meal an unforgettable experience.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 10 buns
Ingredients
- 2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup grated yam bean
- 1/4 cup warm water
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well to ensure the ingredients are evenly distributed.
- In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Add the pumpkin puree and the frothy yeast mixture to the dry ingredients. Mix until a dough begins to form.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 20-30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the yam bean. Peel and grate the yam bean, then set it aside.
- Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 10 equal pieces.
- Roll each piece into a small ball, then flatten it into a disc about 4 inches in diameter.
- Place a tablespoon of grated yam bean in the center of each disc. Fold the edges of the disc over the filling and pinch them together to seal the bun. Make sure it is tightly sealed to prevent the filling from leaking out during cooking.
- Place the filled buns on small squares of parchment paper to prevent sticking, and arrange them in a steamer basket, leaving space between each bun for expansion.
- Cover the steamer with a lid and let the buns rest for another 10-15 minutes to rise slightly.
- While the buns are resting, prepare a pot of water for steaming. Bring the water to a boil.
- Once the water is boiling, carefully place the steamer basket over the pot. Steam the buns for about 15-20 minutes, or until they are puffed and cooked through.
- After steaming, remove the buns from the steamer and let them cool slightly before serving.
- Enjoy your Pumpkin Bao Buns with Yam Bean warm, as a delightful snack or appetizer!
Tips
- Yeast is your secret weapon: Always ensure your yeast is fresh and active. The frothy texture when dissolved in warm water is crucial for achieving those light, airy buns.
- Temperature matters: Keep your dough rising in a warm, draft-free area. Ideal temperature is around 80-85°F for optimal yeast activation.
- Kneading technique: Don't rush the kneading process. A smooth, elastic dough is key to tender bao buns.
- Seal with care: When folding your buns, pinch the edges firmly to prevent filling from leaking during steaming.
- Steaming success: Ensure your water is at a rolling boil before placing the buns, and avoid lifting the lid during steaming to maintain consistent heat and humidity.
- Parchment paper hack: Using small parchment paper squares prevents sticking and makes handling delicate buns much easier.
- Serve immediately: These bao buns are best enjoyed warm, right after steaming, when they're at their softest and most flavorful.
Nutrition Facts
Calories: 119kcal
Carbohydrates: g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
