Wash the pumpkin thoroughly, peel it, and slice it into thin pieces about 2–3 cm thick so it steams evenly.

Arrange the slices in a steamer, bring the water to a boil, then steam over medium heat until the pumpkin is fully cooked and easily pierced with chopsticks.

While still warm, measure out the cooked pumpkin and mash it thoroughly into a smooth, fine purée. Allow it to cool until just warm to the touch — this is important so the yeast stays active.

Add the yeast directly to the warm pumpkin purée and stir until lightly dissolved.

Add the flour and mix with chopsticks until no dry flour remains and a shaggy dough forms.

Continue kneading briefly in the bowl until it starts to come together.

Transfer the dough to a work surface and knead repeatedly until it becomes smooth, fine, and elastic. This step is key to achieving buns with smooth surfaces and delicate texture, so take your time. Shape the dough into a neat round once finished.

Roll the dough out evenly to about 0.5 cm thickness.

Use your favorite cookie cutters (animal shapes, stars, etc.) to cut out the buns.

Gather the scraps, re-roll them, and continue cutting until all dough is used. Place the shaped buns on individual small squares of parchment paper for easy handling.

Cover the shaped buns with plastic wrap or a damp cloth and let them proof in a warm environment.

When properly proofed, the buns will noticeably puff up and spring back quickly when lightly pressed. This step ensures soft, fluffy buns after steaming.

Bring water to a full boil in the steamer. Place the steamer basket inside, cover with a lid, and steam over medium heat. Because these buns are small, they cook quickly.

Once steaming is complete, turn off the heat and let the buns rest with the lid on briefly before uncovering. This helps prevent shrinking and keeps the texture tender.