We’re excited to introduce you to our Pumpkin Mantou recipe – a delightful twist on the traditional Chinese steamed bun. These fluffy and healthy pumpkin buns are perfect for those looking to incorporate seasonal ingredients into their meals, and they also happen to be vegan-friendly. With our easy-to-follow instructions and helpful tips, you’ll be able to create these delicious, pillowy pumpkin Chinese steamed buns right in your own kitchen.
Pumpkin mantou (or pumpkin bun) made with pumpkin flesh has a nice golden yellow colour. It has mild sweet flavour with soft and fluffy texture. You may made this pumpkin mantou ahead of time and freeze it. To serve, just steam it again until softened, it is very convenient.
Check out our mantou recipe collection and our similar pumpkin jicama pao.
CHINESE VERSION: 金瓜馒头 (金枕头南瓜馒头)
Pumpkin Mantou (Chinese Steamed Pumpkin Bun) | MyKitchen101en
Yields: 8 mantous
Ingredients for Pumpkin Mantou:
- 100 g pumpkin flesh (diced)
- ½ tsp instant yeast + 2 tsps plain water
- 165 g plain flour
- 25 g fine sugar
- 2 ½ tsps vegetable oil
Directions:
1 Steam pumpkin over medium heat for 10 minutes. Blend until smooth, set aside to cool.
2 Add 2 tsps of water to instant yeast, mix well.
3 Mix together plain flour and fine sugar. Add in cooled pumpkin paste and yeast, mix well. Add in vegetable oil, mix into a dough. Knead the dough for about 7 minutes, until the outer is smooth. (Reminder: The dough should be soft but not sticky. If your dough is drier, add in a bit more water. If it is sticky, lightly coat hand with flour when kneading.)
4 Cover and set aside to rest for 7-8 minutes.
5 Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Cut into 8 portions using serrated knife, put each on a piece of paper.
6 Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
7 Arrange mantou dough in steamer rack (leave some space between each). Put the racks over the warm water, cover and proof for 20 minutes. (Reminder: Do not over-proof, over-proofed mantou will have wrinkle surface when steamed. It is suggested to use bamboo steamer for steaming as it will prevent condensation water from dripping onto mantou.)
8 After proofing for 20 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes.
9 Soft and fluffy Pumpkin Mantou!
We hope you’ve enjoyed discovering this tasty Pumpkin Mantou recipe and learning how to create these Chinese steamed buns at home. The combination of pumpkin and traditional Mantou ingredients creates a flavorful and unique dish that is sure to impress your friends and family.
Whether you’re new to Asian cuisine or an experienced home cook, this Pumpkin Mantou recipe is a great way to expand your culinary repertoire and enjoy a healthy, vegan-friendly treat. Don’t forget to explore our other recipes on MyKitchen101en for more inspiration and culinary delights from around the globe. Happy cooking!
FAQs for Mantou
- What is the difference between bao and mantou?
Bao and mantou are both types of Chinese steamed buns, but there are some key differences between them. Mantou is typically plain, without any filling, and has a more dense and chewy texture. Bao, on the other hand, is filled with a variety of ingredients, such as meat, vegetables, or sweet bean paste. The dough used for bao is also often softer and more tender than that of mantou.
- What are mantou buns made of?
Mantou buns are usually made from a simple dough consisting of all-purpose flour, yeast, sugar, water, and a small amount of oil. The dough is kneaded until smooth and elastic, then allowed to rise before being shaped into buns and steamed. In the case of pumpkin mantou, pumpkin puree is added to the dough, which gives the buns a distinct flavor and color.
- What is mantou best eaten with?
Mantou can be enjoyed in a variety of ways, depending on personal preference and regional traditions. Some people prefer to eat mantou on its own, while others like to dip it in sweetened condensed milk or serve it with a side of soy milk. Mantou can also be used as a vessel for savory dishes, such as braised pork belly or stir-fried vegetables, as its neutral flavor complements a wide range of ingredients. In northern China, mantou is often eaten as a staple food in place of rice.
- What is the difference between mantou and bread?
Mantou and bread are both types of dough-based products, but they differ in several ways, including their ingredients, cooking method, and cultural context. Mantou is a Chinese steamed bun made from a simple yeast dough, while bread is typically leavened with yeast or other agents and baked in an oven. The cooking method for mantou results in a moist, chewy texture, whereas bread usually has a drier, crusty exterior and a soft interior. Additionally, mantou is associated with Chinese cuisine, while bread is a more universal food staple found in various cultures around the world.
Pumpkin Mantou Recipe (Chinese Steamed Pumpkin Bun)
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Ingredients
- 100 g pumpkin flesh diced
- ½ tsp instant yeast + 2 tsps plain water
- 165 g plain flour
- 25 g fine sugar
- 2½ tsps vegetable oil
Instructions
- Steam pumpkin over medium heat for 10 minutes. Blend until smooth, set aside to cool.
- Add 2 tsps of water to instant yeast, mix well.
- Mix together plain flour and fine sugar. Add in cooled pumpkin paste and yeast, mix well. Add in vegetable oil, mix into a dough. Knead the dough for about 7 minutes, until the outer is smooth. Cover and set aside to rest for 7-8 minutes.(Reminder: The dough should be soft but not sticky. If your dough is drier, add in a bit more water. If it is sticky, lightly coat hand with flour when kneading.)
- Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Cut into 8 portions using serrated knife, put each on a piece of paper.
- Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
- Arrange mantou dough in steamer rack (leave some space between each). Put the racks over the warm water, cover and proof for 20 minutes. (Reminder: Do not over-proof, over-proofed mantou will have wrinkle surface when steamed. It is suggested to use bamboo steamer for steaming as it will prevent condensation water from dripping onto mantou.)
- After proofing for 20 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes.
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