Pumpkin Pork Pao 南瓜肉包子

These Pumpkin Pork Paos are steamed buns made using the basic steamed bun recipe but with added mashed pumpkin. The buns have a mild flavour of pumpkin as it is infused with mashed pumpkin. The colour is absolutely vibrant too, but with no artificial colouring, as the golden colour comes from the mashed pumpkin itself.  Above all, these Pumpkin steamed paos are easy and quick to make and its 100% fail-proof!

This recipe uses pao flour.You can use plain flour or all-purpose flour to make this delicious paos even though you don't have pao flour. 

This steamed pao recipe is very versatile. It can be used for other types of steamed buns that are filled with savoury or sweet fillings. If you prefer steamed white buns, just omit the mashed pumpkin and increase the amount of water, just enough for the dough to come together. Also making these cotton soft and fluffy buns is quite a breeze and effortless especially so when you are using a stand mixer to make the bun dough. So you can have fresh homemade steamed buns anytime you like without much hassle. 

👆After steaming, turn off the heat for 3-5 minutes.

Pumpkin Pork Pao 南瓜肉包子

Pao skin ingredients:

250g       Plain flour/Pao flour

1/2 tsp   Baking powder

40g         Castor sugar

1/4 tsp   Salt

100g       Pumpkin Puree

50g         Water

15g         Corn oil

Filling:

250g         Mince pork 

1 tsp         Grated Ginger 

1 tsp         Chopped Garlic 

1/2 pcs      Brown Onion ( medium size)

3 sprigs    Chopped Spring Onion 

1/2 tbsp    Oyster sauce  

1 tsp        Sesame Oil 

1/2 tbsp   Shao Xing Wine  

1/2 tsp     Dark soy sauce 

2 tsp        Soy sauce  

1 tsp        Corn starch 

1/2 tsp     Sugar 

1/2 tsp     Salt  

1/2 tsp     Pepper 

80 ml      Water 

Method:

1. Combine all the ingredients except water and mix well. 

2. Mix in the water in three batches and mix well.

3. Set aside while making the pao dough.

Instruction:

1. Mix all the ingredients except shortening,  kneed for about 5 minutes until the dough is formed. Add in shortening and knead for 5-10 minutes until the dough is smooth.

2. Roll the dough into a long sausage and cut it into equal 9 pieces of about 45g each. 

3. Roll the dough out in a circle with a rolling pin until it is less than half a centimeter in thickness. Fill it up with a full tablespoon of minced meat mix and close it up. 

4. The pao need to proof for 30 minutes in a warm place. 

5. Steam for 13 - 15 minutes in medium high heat. 

6. When the time is up, turned off the heat and leave the lid in a small slit state for about 3-5 minutes.

7. Be careful when open the lid to avoid water drip on the paos. Wipe off the water on the lid once you opened it.

Note:

*Don't open lid right after turning off fire, sudden changes of temperature will result in buns collapse and wrinkle. Just like the paos shown on the picture👇😅

Happy Making!