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Pork and pumpkin stuffed chinese steam bun

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Serves 12 buns | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

: starter dough :
All purpose flour // 180g
Dry active yeast // 2g
Water // 90g

: Pork and pumpkin filling :
Ground pork // 1/2 cup
Mashed pumpkin // 1/4 cup
black fungus (thinly sliced) // 1/4 cup
Shiitake mushroom (diced) // 2 tbsp
Salt // 1/4 tbsp
Sugar // 1 tbsp
White pepper // 1 pinch
Soysauce // 1/2 tbsp
Sesame oil // 1 pinch
Rice wine // 1 pinch
Corn starch // 1 pinch

: Basic dough:
Starter dough // 46g
All purpose flour // 200g
Sugar // 24g
Water // 100g
Salt // a pinch
Dry active yeast // 4g
Olive oil // 4 tsp

: Pumpkin dough :
Mashed pumpkin // 80g
Starter dough // 46g
All purpose flour // 120g
Sugar // 24g
Water // 50~80
Salt // a pinch
Dry active yeast // 4g
Olive oil // 4 tsp


: starter dough :

1. Combine everything until the dough is smooth and not sticky. Let it rise in room temperature for 6 hours.

2. The starter dough can be chilled in the refrigerator for 1~2 days or freeze for 1 month.

: Pork and pumpkin filling :

1. Wash and soak the shiitake mushroom in water until soften, drain thoroughly. Slice verticially and mix with salt, sugar, sesame oil, rice wine, green onion, ginger and a little bit cooked water. Steam for 10 minutes, diced when cooled.

2. Mix everything together.

**You can put whatever you like for the filling, I usually put whatever I have in the fridge.

: Bread dough :

1. Combine everything(except starter dough & oil) in a mixing bowl, mix until a dough is formed. Add in starter dough, mix until combined. Add in oil, mix until fully absorbed by the dough. Let it rise for 20 minutes.

2. Roll and fold the dough couple times.

3. To make stripes pattern

4. Let it rise for another 40~50 minutes or until doubled it size.

5. Steam the buns for 15 minutes over low-medium heat. Turn off the heat and do not open the cover, let it sits for another 3 minutes before taking the rolls out.

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