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.

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.

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.

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.

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.