Exclusive Pumpkin Fat Oil Steamed Bun

Steam the pumpkin until cooked.

Mash the pumpkin into a smooth puree (or you can also press it finely with a spoon).

Mix the flour and yeast, knead with pumpkin puree into a smooth dough, cover with a damp cloth and let it ferment in a warm place until done.

Prepare the filling while it is fermenting. Use a meat grinder to finely grind the fat beneath the pork skin.

Peel the ginger and chop it finely.

Finely chop the scallions.

Roast the black sesame seeds, put them in a small mortar, add a little salt, and grind them into sesame salt. It's very fragrant.

Fatty meat, sesame salt, and minced green onions and ginger are placed in a large bowl, then add light soy sauce, oyster sauce, thirteen-spice powder, and salt (other seasonings are already salty, so add salt as needed).

Stir in the same direction until thickened.

Divide into small portions of about 25g.

Take out the well-fermented dough and knead it on the board to release the air.

Divide into small portions of about 50g.

Roll it into a round sheet that is thicker in the middle and thinner at the edges, not too thin, to prevent the filling from showing.

Place the sesame meat filling inside, seal it using the method for making buns, with the seam facing down.

Place it in the steamer basket for a second fermentation. When the dough buns have visibly expanded and become lighter, steam them with cold water on the stove. After the water boils, steam on medium heat for 20 minutes, then turn off the heat and let them steam with residual heat for 5 minutes before opening the lid.

The freshly steamed bun, with one bite, the filling is savory, oily, and fragrant, so delicious.