The golden yellow colour pao skin of this Yam Bean Pao is made with pumpkin flesh, it is filled with stir-fried yam bean (jicama) with dried shrimp. This recipe uses plain flour/all-purpose flour, so you can still make this paos even though you don’t have pao flour. Some wheat starch is added to make the texture of the pao softer. If you can’t find, wheat starch, you may replace it with cornstarch.
You can make this rich and delicious Pumpkin Yam Bean Pao in advance and freeze for up to 1 month for later consumption. Steam again the frozen pao for 20-25 minutes until completely heated before enjoying. To shorten the re-steaming time to 10-15 minutes, you may thaw the frozen pao in refrigerator a night before steaming.
Check out other popular pao recipes from us: Pao recipes collection
CHINESE VERSION: 金瓜沙葛菜包
Pumpkin Yam Bean Pao/ Jicama Pao (Chinese Steamed Bun) | MyKitchen101en
Yields: 10
Ingredients for jicama filling: (Yields: 450 g)
- 300 g jicama/yam bean
- 100 g carrot
- 20 g dried shrimp (washed & drained)
- 1 stalk scallion
- 4 tbsps cooking oil
- ⅓ tsp fine salt
- 1 tbsp sugar
- ⅔ tsp ground white pepper
- ½ tsp chicken stock powder
- 200 g water
Ingredients for pumpkin pao dough:
- 180 g pumpkin (diced)
- ¾ tsp instant yeast + 1 ½ tbsps plain water
- 280 g plain flour
- 20 g wheat starch
- ¼ tsp fine salt
- 40 g fine sugar
- a few tsps of water (if necessary)
- 20 g corn oil (or other vegetable oil)
For jicama filling:
1 Slice jicama and carrot, then cut into strips. Chop scallion. Chop dried shrimp.
2 Preheat cooking oil, add in dried shrimp, cook for 1 minute. Add in jicama and carrot, cook for 2 minutes. Add in salt, sugar, white pepper and chicken stock powder, cook for 1 minute. Add in water, bring to the boil. Reduce to medium-low heat, cover and simmer for 8 minutes, until the vegetables are softened.
3 When the vegetables are softened, turn to medium-high heat and cook until the liquid has dried up. Add in scallion, mix well, set aside to cool.
4 When cooled, divide into 10 portions, each about 45 g.
For pumpkin pao dough:
1 Steam pumpkin over medium heat for 10 minutes until softened.
2 Blend steamed pumpkin until smooth, set aside to cool.
3 Add ¾ tsp of instant yeast to 1½ tbsps of water, mix well.
4 Combine plain flour, wheat starch, salt and sugar, mix well. Add in cooled pumpkin paste and instant yeast, mix into a dough. Add in a few tsps of water according to the dampness of the dough, until it reaches the consistency as shown in the video. (Reminder: Add in 1 tsp by 1 tsp, skip this step if your dough is wet enough.)
5 Add in corn oil, knead until well blended. Knead the dough for about 7 minutes, until you have a smooth dough. (Reminder: Coat your palm with flour whenever your feel sticky during kneading.)
6 Shape into a ball, wrap with cling wrap and set aside to rest for 7 minutes.
7 Roll out the rested dough into thin rectangular shape, fold into ⅓. Roll out again into thin rectangular shape, then roll up into a rod shape.
8 Divide into 10 portions, each about 57 g. Shape dough into balls, cover with cling wrap to prevent from drying.
Making Pumpkin Yam Bean Pao/ Jicama Pao:
(Reminder: Divide dough into 2 batches, 5 doughs for each batch, prepare 1 batch at a time.)
1 Coat dough with plain flour, roll out into round shape with thick centre and thin sides.
2 Turn the flatten dough over, top with 1 portion of jicama filling, wrap filling with dough, then put onto a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)
3 Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
4 Arrange paos in steamer racks. Put the racks over the warm water, cover and proof for 15 minutes. (Reminder: Use bamboo steamer to steam will prevent condensation water from dripping onto paos.)
5 After proofing for 15 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and continue steaming for another 15 minutes.
Pumpkin Yam Bean Pao/ Jicama Pao (Chinese Steamed Bun)
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Ingredients
Ingredients for Jicama Filling: (Yields: 450 G)
- 300 g jicama/yam bean
- 100 g carrot
- 20 g dried shrimp washed & drained
- 1 stalk scallion
- 4 tbsps cooking oil
- ⅓ tsp fine salt
- 1 tbsp sugar
- ⅔ tsp ground white pepper
- ½ tsp chicken stock powder
- 200 g water
Ingredients for Pumpkin Pao Dough:
- 180 g pumpkin diced
- ¾ tsp instant yeast + 1 ½ tbsps plain water
- 280 g plain flour
- 20 g wheat starch
- ¼ tsp fine salt
- 40 g fine sugar
- a few tsps of water if necessary
- 20 g corn oil or other vegetable oil
Instructions
For jicama filling:
- Slice jicama and carrot, then cut into strips. Chop scallion. Chop dried shrimp.
- Preheat cooking oil, add in dried shrimp, cook for 1 minute. Add in jicama and carrot, cook for 2 minutes. Add in salt, sugar, white pepper and chicken stock powder, cook for 1 minute. Add in water, bring to the boil. Reduce to medium-low heat, cover and simmer for 8 minutes, until the vegetables are softened.
- When the vegetables are softened, turn to medium-high heat and cook until the liquid has dried up. Add in scallion, mix well, set aside to cool.
- When cooled, divide into 10 portions, each about 45 g.
For pumpkin pao dough:
- Steam pumpkin over medium heat for 10 minutes until softened.
- Blend steamed pumpkin until smooth, set aside to cool.
- Add ¾ tsp of instant yeast to 1½ tbsps of water, mix well.
- Combine plain flour, wheat starch, salt and sugar, mix well. Add in cooled pumpkin paste and instant yeast, mix into a dough. Add in a few tsps of water according to the dampness of the dough, until it reaches the consistency as shown in the video. (Reminder: Add in 1 tsp by 1 tsp, skip this step if your dough is wet enough.)
- Add in corn oil, knead until well blended. Knead the dough for about 7 minutes, until you have a smooth dough. (Reminder: Coat your palm with flour whenever your feel sticky during kneading.)
- Shape into a ball, wrap with cling wrap and set aside to rest for 7 minutes.
- Roll out the rested dough into thin rectangular shape, fold into ⅓. Roll out again into thin rectangular shape, then roll up into a rod shape.
- Divide into 10 portions, each about 57 g. Shape dough into balls, cover with cling wrap to prevent from drying.
Making Pumpkin Yam Bean Pao/Jicama Pao: (Reminder: Divide dough into 2 batches, 5 doughs for each batch, prepare 1 batch at a time.)
- Coat dough with plain flour, roll out into round shape with thick centre and thin sides.
- Turn the flatten dough over, top with 1 portion of jicama filling, wrap filling with dough, then put onto a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)
- Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
- Arrange paos in steamer racks. Put the racks over the warm water, cover and proof for 15 minutes. (Reminder: Use bamboo steamer to steam will prevent condensation water from dripping onto paos.)
- After proofing for 15 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and continue steaming for another 15 minutes.
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Hi Thanks for sharing your recipe yummy yummy HoChak
Thanks so much sharing steam pao very nice delicious ❤️❤️
I like this ,yummy, recipe