I still can’t get over how many different shapes and styles of steamed buns there are in China — simple ones, fancy ones, and those that look complicated but are surprisingly easy to make at home.
A few days ago, I shared my baked hot dog buns, and they got rave reviews from my family.
Today, I’m excited to share one of my go-to steamed bun recipes: pumpkin steamed hot dog buns.
By using pumpkin purée instead of water, the dough naturally turns a beautiful golden yellow and carries a gentle pumpkin aroma.
The buns are soft, fluffy, and lightly sweet, wrapping perfectly around a savory hot dog.
This method may look intricate at first glance, but once you try it, you’ll realize how beginner-friendly it really is.
Why You‘ll Love This Recipe
- These steamed buns are naturally golden thanks to pumpkin — no food coloring needed.
- Pumpkin purée replaces water, making the buns soft, moist, and fragrant.
- The twisted shape looks impressive but is much easier than it looks.
- Sweet pumpkin dough paired with savory hot dogs creates a perfect sweet–savory balance.
- Steamed instead of baked, these buns are light, fluffy, and kid-friendly.
- Made with simple pantry ingredients you probably already have at home.
Ingredients and Substitutions
- Pumpkin – I recommend using naturally sweet, mature pumpkin with good moisture. I usually steam a little extra pumpkin, then drain off the water and measure out 300 g of pumpkin purée for the dough. Canned pumpkin puree (not pumpkin pie filling) can be used in a pinch.
- Sugar – Used to lightly sweeten the dough and bring out the pumpkin fragrance. You can adjust slightly based on your taste, but don’t skip it.
- Instant yeast – High-activity yeast works best here to ensure a soft, fluffy crumb, especially since the dough is enriched with pumpkin.
- All-purpose flour – This provides structure while keeping the buns tender. No special flour is needed.
- Lard – Adds richness and keeps the buns soft even after cooling. If you’re familiar with traditional Chinese steamed buns, you’ll know how much tenderness lard brings.
- Egg – Used only as an egg wash to give the finished buns a more appealing color and gentle shine.
- Black sesame seeds – Optional, but they add a lovely nutty aroma and visual contrast on top of the buns.
- Hot dogs – Choose firm, mildly salty hot dogs so they hold their shape during steaming. Sausage or luncheon meat can also be used if needed.
- Pork floss – Optional, but highly recommended if you enjoy extra savory flavor and texture inside the bun.
How to Make Pumpkin Steamed Hot Dog Buns
Make the Pumpkin Purée
Wash the pumpkin, peel it, and remove the seeds. Slice it thinly so it cooks evenly, then steam until completely soft — about 15 minutes. You should be able to pierce it easily with chopsticks.
Drain off any excess water. Measure out 300 g pumpkin, place it into a large bowl, and add the sugar. Mash until completely smooth. Let it cool to room temperature before moving on.
Make the Dough
Once the pumpkin purée has cooled, sprinkle the 3g of yeast over the pumpkin mixture and stir to combine. Add the 500g of all-purpose flour.
Mix everything with a spatula or your hands until a shaggy dough forms. It will be sticky. Add the 1 tablespoon of lard (or oil) to the bowl.
Begin kneading the dough, either in the bowl or on a lightly floured surface. Knead for 5-8 minutes until the dough becomes smooth, elastic, and no longer sticks to your hands. The lard will fully incorporate during kneading. If the dough is too sticky, add a tiny bit more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water or milk.
Shape the Buns
Roll the dough into a long log and divide it into 8 equal portions, about 100 g each.
Take one portion, round it, and roll it into an oval sheet.
Cut several slits lengthwise in the dough, keeping both ends intact.
Sprinkle pork floss on top if using, then place one hot dog in the center.
Cross the dough ends over the hot dog and gently twist them inward to create a braided or twisted shape. Repeat with the remaining dough.
Proof and Decorate
Place the shaped buns onto a steamer lined with a steaming cloth, leaving space between each bun. Cover and let them proof until visibly puffy and light.
Brush the surface lightly with egg wash and sprinkle with black sesame seeds.
Steam the Buns
Bring plenty of water to a full boil in the steamer. Once steaming vigorously, place the buns inside and steam over medium heat for 15 minutes.
After steaming, turn off the heat and do not open the lid immediately. Let the buns rest inside for 3 minutes before uncovering to prevent shrinking.
Tips & Tricks
- Cool the pumpkin purée completely before adding yeast. Hot pumpkin will kill the yeast and prevent fermentation.
- No added water is needed — pumpkin purée provides all the moisture.
- Always steam with fully boiling water to ensure the buns rise properly and cook evenly.
- Don‘t skip the resting step after steaming. Letting the buns sit for a few minutes prevents them from collapsing.
- If your kitchen is cold, proof the buns in a slightly warm, draft-free area for best results.
Frequently Asked Questions
Why did my steamed buns shrink after steaming?
Shrinking usually happens when the lid is opened immediately after steaming. Letting the buns rest for 3 minutes inside the steamer allows them to adjust gradually to the temperature change.
Can I make these buns ahead of time?
Yes. You can steam them, let them cool completely, and store them in the fridge for up to 2 days. Reheat by steaming until warm and soft again.
Can I freeze these pumpkin hot dog buns?
Absolutely. Let the buns cool completely, then freeze them in an airtight container. Reheat directly from frozen by steaming until heated through.
Do I need pork floss?
Not at all. It’s optional and mainly adds extra savory flavor. The buns are still delicious with just pumpkin dough and hot dogs.
My dough didn’t rise. What happened?
The most likely culprit is that the pumpkin puree was still too warm when you added the yeast, which killed it. Ensure the puree is truly cool to the touch. Another reason could be old or inactive yeast.
Can I bake these instead of steaming them?
Yes, for a different texture. After the second rise and egg wash, bake them in a preheated 180°C (350°F) oven for 18-22 minutes, or until golden brown. The flavor will be similar, but the crust will be baked instead of soft and steamed.
What can I use instead of hot dogs?
You can use precooked sausages, cheese sticks, or even a sweet filling like red bean paste or custard for a dessert version. Just adjust the steaming time if the filling is already cooked.
Pumpkin Steamed Hot Dog Buns (Soft, Fluffy & Naturally Golden)
Ingredients
Pumpkin Dough
- 300 g pumpkin puree from about 400g raw pumpkin
- 20 g granulated sugar
- 3 g high-activity yeast
- 500 g all-purpose flour
- 1 tablespoon lard or neutral oil
Filling & Topping
- 8 hot dogs
- Pork floss 肉松, optional
- 1 large egg beaten (for egg wash)
- Black sesame seeds for garnish
Instructions
Make the Pumpkin Purée
- Wash the pumpkin, peel it, and remove the seeds. Slice it thinly so it cooks evenly, then steam until completely soft — about 15 minutes. You should be able to pierce it easily with chopsticks.
- Drain off any excess water. Measure out 300 g pumpkin purée, place it into a large bowl, and add the sugar. Mash until completely smooth. Let it cool to room temperature before moving on.
Make the Dough
- Once the pumpkin purée has cooled, sprinkle the 3g of yeast over the pumpkin mixture and stir to combine. Add the 500g of all-purpose flour.
- Mix everything with a spatula or your hands until a shaggy dough forms. It will be sticky. Add the 1 tablespoon of lard (or oil) to the bowl.
- Begin kneading the dough, either in the bowl or on a lightly floured surface. Knead for 5-8 minutes until the dough becomes smooth, elastic, and no longer sticks to your hands. The lard will fully incorporate during kneading. If the dough is too sticky, add a tiny bit more flour, one tablespoon at a time. If it's too dry, add a teaspoon of water or milk.
Shape the Buns
- Roll the dough into a long log and divide it into 8 equal portions, about 100 g each.
- Take one portion, round it, and roll it into an oval sheet.
- Cut several slits lengthwise in the dough, keeping both ends intact.
- Sprinkle pork floss on top if using, then place one hot dog in the center.
- Cross the dough ends over the hot dog and gently twist them inward to create a braided or twisted shape. Repeat with the remaining dough.
Proof and Decorate
- Place the shaped buns onto a steamer lined with a steaming cloth, leaving space between each bun. Cover and let them proof until visibly puffy and light.
- Brush the surface lightly with egg wash and sprinkle with black sesame seeds.
Steam the Buns
- Bring plenty of water to a full boil in the steamer. Once steaming vigorously, place the buns inside and steam over medium heat for 15 minutes.
- After steaming, turn off the heat and do not open the lid immediately. Let the buns rest inside for 3 minutes before uncovering to prevent shrinking.
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