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
 

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)

Directions:

For jicama filling:

1 Slice jicama and carrot, then cut into strips. Chop scallion. Chop dried shrimp.

Pumpkin Jicama Yam Bean Chinese Steamed Bun
 

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.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

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.

Pumpkin Jicama Yam Bean Chinese Steamed Bun
 

4 When cooled, divide into 10 portions, each about 45 g.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

For pumpkin pao dough:

1 Steam pumpkin over medium heat for 10 minutes until softened.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

2 Blend steamed pumpkin until smooth, set aside to cool.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

3 Add ¾ tsp of instant yeast to 1½ tbsps of water, mix well.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

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.)

Pumpkin Jicama Yam Bean Chinese Steamed Bun

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.)

Pumpkin Jicama Yam Bean Chinese Steamed Bun

6 Shape into a ball, wrap with cling wrap and set aside to rest for 7 minutes.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

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.

Pumpkin Jicama Yam Bean Chinese Steamed Bun
Pumpkin Jicama Yam Bean Chinese Steamed Bun

8 Divide into 10 portions, each about 57 g. Shape dough into balls, cover with cling wrap to prevent from drying.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

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.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

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.)

Pumpkin Jicama Yam Bean Chinese Steamed Bun

3 Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.

Pumpkin Jicama Yam Bean Chinese Steamed Bun

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.)

Pumpkin Jicama Yam Bean Chinese Steamed Bun
Pumpkin Jicama Yam Bean Chinese Steamed Bun

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 Jicama Yam Bean Chinese Steamed Bun

Pumpkin Yam Bean pao

Pumpkin Yam Bean Pao/ Jicama Pao (Chinese Steamed Bun)

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.
5 from 1 vote

Click to vote

Prep Time 1 hr 50 mins
Cook Time 18 mins
Proofing Time 15 mins
Total Time 2 hrs 23 mins
Course pao/pau
Cuisine Chinese
Servings 10 pieces
Calories 224 kcal

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
  • tsp fine salt
  • 1 tbsp sugar
  • 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.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • 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.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • 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.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • When cooled, divide into 10 portions, each about 45 g.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun

For pumpkin pao dough:

  • Steam pumpkin over medium heat for 10 minutes until softened.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • Blend steamed pumpkin until smooth, set aside to cool.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • Add ¾ tsp of instant yeast to 1½ tbsps of water, mix well.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • 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.)
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • 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.)
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • Shape into a ball, wrap with cling wrap and set aside to rest for 7 minutes.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • 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.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • Divide into 10 portions, each about 57 g. Shape dough into balls, cover with cling wrap to prevent from drying.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun

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.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • 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.)
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • 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.)
    Pumpkin Jicama Yam Bean Chinese Steamed Bun
  • 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 Jicama Yam Bean Chinese Steamed Bun

Video

Notes

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.

Nutrition (per serving)

Calories: 224kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 23mgSodium: 244mgPotassium: 181mgFiber: 3gSugar: 7gVitamin A: 3221IUVitamin C: 9mgCalcium: 25mgIron: 2mg
Keyword jicama pao, yam bean pao
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote