I learned this stuffing from a chef in Xi'an. I have never eaten this kind of stuffing before. I can't say it is better than meat stuffing, but the more I eat it, the more delicious it becomes - the fragrance of vegetables is mixed with it. The aroma of spices, the aroma of scallion oil, and the numbing flavor of peppercorns. In short, it is a stuffing with quite regional characteristics. Daring friends can give it a try. After all, eating too much meat is bad for your health, and eating more vegetarian dishes can provide more balanced nutrition.

The amount of seasoning is very personal. I lowered it according to our family’s taste. If this recipe can provide you with some inspiration, be sure to adjust the seasoning according to your own taste!

Ingredients?

Pumpkin (green skin) 550g after peeling

Green pepper 50g

White scallions 45g

Onion spice oil (see the spicy oil recipe) 20 grams

Salt 7 grams

Pepper powder (roasted until fragrant and broken into pieces) 3 grams (green 3 red 7)

1.5 grams of thirteen spices

0.3 grams of white pepper

300 grams of flour

Water (increase or decrease according to the amount of water absorption) 150-180 grams

Double-action aluminum-free baking powder (optional) 3 grams

Yeast 2-3 grams

Sugar 5 grams

How to make steamed stuffed buns with pumpkin filling?

I used this pumpkin, green skin, long shape. Cut into pieces and peel.

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Cut the pumpkin into cubes, which are similar in size to peanuts. Don't cut it too small, as it will become too soft when cooked.

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Put the diced pumpkin directly on the basket and steam it for 4-5 minutes. The time can be adjusted flexibly according to the texture of the pumpkin. Steam until the pumpkin is somewhat brittle, soft and tangible, and can be easily broken. Let it cool and set aside.

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Cooled diced pumpkin, add diced green pepper, chopped scallions, add scallion spice oil, salt, white pepper, Sichuan pepper powder, thirteen spices Mix well. The amount of seasoning can be increased or decreased according to preference. Different brands of salt have different saltiness, so be sure to taste and adjust flexibly.

(The Xi’an chef’s stir-fried tomato and egg whistles all use thirteen spices. I want to try it another day?. Maybe some people can’t accept vegetable fillings with a lot of spices. Try adding less spices first. To the extent that you can accept it)

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The prepared stuffing looks like this.

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Let’s talk about steamed bun noodles.

Mix flour and baking powder in a mixing bowl. Melt the yeast sugar with water, add it to the flour in batches, mix it into snow flakes, and then knead it into a dough. Spread the lard and knead it into the dough, and finally form a smooth dough. If it is not smooth after one kneading, you can rest for about 3 minutes before kneading again. .

The amount of water can be flexibly adjusted according to the amount of water absorbed by the flour and your preferred taste. For example, I used high-gluten flour, which absorbs a lot of water, and it was dry indoors, so I added water to 180 grams, but it was still a little dry. Finally, I added 190 grams of water and it was still not very moist. I was too lazy to add more, so I kneaded it until it was smooth. In addition, for the same flour, the more water is added, the softer the dough will be, and the softer the steamed bun skin will be. Therefore, the amount of water I give is a range. You can flexibly adjust the amount of water outside the range according to your own taste preferences.

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Roll the bun dough into 14 pieces. You can roll or pat the skin.

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Fill in the filling and press the filling. The amount of stuffing determines the shape of the bun. For example, this bun does not have much filling, so the bun is thin. To wrap this wheat ear pattern, pinch the starting position and push inward, then pinch left and right.

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After wrapping it, it looks like this, it is slimmer.

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Add as much filling as possible. It will be plump and cute after wrapping. There is no filling left after wrapping, perfect!

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Put the wrapped buns in a drawer to ferment. In winter, when the indoor temperature is low, you can put the drawer on a warm water pot to proof. It can also be proofed at room temperature, but it will take a longer time. There is no specific time. It depends on the fermentation state. It can be done until the bun skin can spring back when lightly pressed and the bun feels light when weighed.

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Steam for 10 minutes. Remove from the pan.

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Look at a defective product. The skin of the finished bun is rough because the dough is not covered properly and has been air-dried. The skin is not smooth. The steamed bun It's not smooth. I thought I would be able to avoid sealing the lid because of my speed, but it is easy to dry out the kitchen with the window pane open. So I remind everyone, be sure to cover your face!

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Ripe pumpkin stuffed buns. The diced pumpkin still retains its shape after steaming.

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Finished pumpkin stuffed buns.

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Tips

Do not steam the buns for a long time, as the buns will darken and leak oil.

You can omit lard, sugar, and baking powder, but if you add it, the buns will ferment better, whiter, and more beautiful. The chef said that peppers are grown locally. I have never eaten spicy steamed buns, so I used green peppers to make the filling first. Friends who like to try spicy food can try adding green pepper.