1. Ingredients for dough: 500g flour, 500g pumpkin, 6g yeast.

2. Filling dosage: 150g brown sugar, 50g cooked black sesame powder, 20g flour.

3. For decoration: appropriate amount of raisins.

4. Peel and remove the flesh from the pumpkin, wash and cut into slices, put in a steamer and steam until cooked.

5. Mash the steamed pumpkin into puree.

6. When the temperature of the pumpkin puree drops to about 35 degrees Celsius, add yeast and mix well.

7. Add flour and mix well to form cotton wool.

8. Knead the dough into a smooth dough with your hands, cover with wet gauze or a lid, and ferment in a warm place for about 2 hours.

9. While the dough is fermenting, you can prepare the filling. Mix the cooked black sesame powder, brown sugar and flour evenly.

10. When the volume of the dough has fermented to about twice the size before fermentation and is filled with honeycomb-shaped holes.

11. Knead the fermented dough thoroughly to press out the air inside.

12. Knead it into a long strip.

13. Divide into small portions weighing about 30 grams.

14. Roll out the dough into a thick middle and thin edge.

15. Add appropriate amount of fillings.

16. Close the mouth like a bun.

17. Place the seam side down on the chopping board, and use your hands to roll it into a round shape with a smooth surface.

18. Use the back of a knife to score the surface of the pumpkin bag.

19. Insert a grape on the top for decoration, and the pumpkin bag embryo is ready.

20. Cover the raw embryo with wet gauze and let it rest for 20 minutes.

21. Put the cooked pumpkin embryos into a steamer with a thin layer of oil, cover the pot tightly, steam over high heat for about 15 minutes, then turn off the heat and wait. After about 3 minutes, open the lid and take it out.