These Pork and Pumpkin Asian Steamed Buns are the perfect fusion of hearty flavors and autumn vibes. I love combining the sweetness of roasted pumpkin with the savory punch of seasoned pork to create a unique filling. The easy version of bun dough, made with flour, yogurt and pumpkin puree, adds a slight tang while staying pillowy soft. These buns are ideal for those cozy fall days when you want something comforting but with a twist.
These pork and pumpkin Asian steamed buns are especially popular during the Autumn / fall, when pumpkins are in season and comforting, warm dishes are craved. They’re a great addition to festive tables around Halloween, with pumpkin as a seasonal highlight. These buns are perfect for cozy gatherings or Halloween parties, offering a savory twist on traditional pumpkin recipes. The bright orange pumpkin puree also adds a festive touch, making them an ideal autumn treat.
These pork and pumpkin steamed bao buns were inspired by Halloween aesthetic and flavors from Autumn / fall. Similar recipes inspired by this season that you might like include my Gnocchi with roasted butternut squash sauce and my cozy garlic parmesan steak pasta. If you like Asian flavors in bite size form, try my chili oil wontons.
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Ingredients
Flour - The base of our buns, flour provides structure and gives the buns their soft, chewy texture.
Yogurt - I like using yogurt in this recipe because it helps keep the dough tender and adds a subtle tang. It’s a great, easier alternative to traditional water-based dough, giving the buns a unique flavor profile.
Pumpkin - Both pureed and mashed pumpkin play a key role here. One half is pureed into the dough, adding natural sweetness and moisture, while the other half is mashed into the filling, creating a rich, autumnal flavor. Roasting the pumpkin enhances its sweetness and adds depth but you can also use already cooked pumpkin.
Gochujang - This Korean chili paste brings a sweet and spicy kick that balances the sweetness of the pumpkin. It also gives the pumpkin puree a nice depth of flavor.
Paprika, Salt & Pepper - Seasoning the pumpkin before roasting is essential. Paprika adds warmth, while salt and pepper enhance the overall flavors.
Pork Mince - Pork is the star of the filling, adding richness and a savory base that complements the pumpkin perfectly. I prefer pork mince because it’s juicy and absorbs the seasonings well.
Chives - Fresh chives give a burst of flavor and a hint of oniony sharpness to balance the rich pork and pumpkin filling.
Light & Dark Soy Sauce - These two soy sauces work together to add umami depth. The light soy sauce gives the filling a bit of saltiness, while the dark soy sauce adds color and a deeper, more robust flavor.
Chili Oil & Sesame Oil - Chili oil brings a gentle heat, while sesame oil provides a nutty, toasted aroma that enhances the Asian-inspired profile of these buns.
See recipe card for quantities.
Instructions
Preparation
- Step 1: If you are cooking your pumpkin from scratch slice it in half, scooping out the stringy insides and reserving the seeds for roasting later. Drizzle the cut sides of the pumpkin with olive oil, a sprinkle of paprika, salt, and pepper.
- Step 2: Flip the pumpkin over and roast at 400°F (200°C) for 45 minutes until it's soft and caramelized on the edges. Roasting the pumpkin enhances its natural sweetness and gives it a richer flavor. Once roasted, let the pumpkin cool for 10 minutes. Scoop out the flesh of one half and blend it with gochujang, salt, and pepper to create a smooth pumpkin puree. You can add a little water if needed.
- Step 3: Set aside 30g of this puree for the dough, and reserve the rest to plate under the buns for a delicious, saucy base. The other half of the pumpkin gets mashed and used in the filling, adding both texture and flavor. For the dough, combine self-raising flour, yogurt, and 30g of the pumpkin puree in a bowl.
- Step 4: Stir with chopsticks or a spoon, then transfer the mixture to a floured surface to knead. I like to keep the kneading short—just 30 seconds to 1 minute—until the dough forms a soft, cohesive ball. If the dough feels too sticky, sprinkle in a bit more flour. Cover the dough with cling film and let it rest while you prepare the filling.
Making and serving the pork and pumpkin steamed buns
- Step 1: In a bowl, mix together the pork mince, mashed pumpkin, chopped chives, chili oil, soy sauces, sesame oil, and a pinch of salt. The pork absorbs the rich flavors of the soy sauce and chili oil while the mashed pumpkin adds moisture and a subtle sweetness to balance the savory filling.
- Step 2: Now it’s time to shape your pork and pumpkin Asian steamed buns. Start by piercing the dough ball in the middle and stretching it into a ring. Cut the ring in half, roll it into a long log, and divide it into 10 equal-sized pieces. Roll out each piece into a flat circle and fill with 1-2 tablespoons of the pork and pumpkin filling.
- Step 3: Pinch or pleat the edges of the dough to seal the filling inside, creating a neat little bun. Cover the remaining dough pieces with cling film while you work to keep them from drying out. To create a pumpkin-like shape, cut four pieces of string for each bun and lay them in a star shape. Gently place the bun seam-side down on top of the string, then tie the opposite ends together. You don't need to tie too tight, as the buns will expand during steaming.
- Step 4: Cut small squares of parchment paper to place under each bun, then add them to a steamer. Steam the buns over high heat for about 12 minutes, ensuring that the water is at a rolling boil. If you have a small steamer, you might need to steam in batches. At the same time, roast the reserved pumpkin seeds at 200°C until they’re slightly toasted—these will add a lovely crunch on top of each bun.
5. Step 5: When the buns are done steaming, carefully cut off the string ties if you used them for shaping. Spread the remaining pumpkin puree onto a plate and place the buns on top. Garnish with toasted pumpkin seeds and a sprinkle of fresh chives for a beautiful presentation.
Hint: The dough should be soft but not too sticky. If it’s too wet, add a little more flour; too dry, add a few drops of water. Arrange the buns in the steamer with enough space between them to prevent sticking and ensure even cooking. Use parchment squares for easier removal.
Substitutions
Self Raising Flour - You can swap self-raising flour for all-purpose flour by adding 1 ½ teaspoon of baking powder and a pinch of salt per cup.
Yogurt - Replace with buttermilk or milk mixed with a little lemon juice for similar tanginess, or use plant-based yogurt for a dairy-free option. Add ¼ teaspoon of baking soda to help with the leavening.
Pumpkin - Butternut squash or sweet potato can be used instead. Both provide similar sweetness and texture when roasted.
Gochujang - Substitute with sriracha or chili paste for heat, or use a mild hot sauce if you prefer less spice.
Paprika - Swap with smoked paprika for a deeper, smoky flavor or cayenne pepper for extra heat.
Pork Mince - Ground chicken, turkey, or beef work well. For a plant-based option, use a vegan mince substitute or grated and pan fried tofu.
Chives - Substitute with finely chopped green onions or leeks for a similar flavor.
Light Soy Sauce - Use tamari or coconut aminos as a gluten-free option. Fish sauce also works but is more pungent.
Dark Soy Sauce - Replace with more light soy sauce if unavailable, or use hoisin sauce for sweetness and color.
Chili Oil - You can substitute with any flavored oil like garlic oil or simply add a pinch of red pepper flakes to the filling.
Sesame Oil - If you don’t have sesame oil, use peanut oil, though the sesame flavor is unique and aromatic.
Variations
Spicy Chicken - Swap pork for ground chicken for the pumpkin buns and replace gochujang with sriracha. Add cumin and coriander to the filling for a warm, earthy flavor that complements the roasted pumpkin.
Vegetarian Mushroom - Substitute pork with finely chopped mushrooms, tofu, or a plant-based mince to go with the steamed pumpkin buns. Add soy sauce, chili oil, and sesame seeds for extra texture.
Sweet Pumpkin & Red Bean Buns - For a dessert twist, replace the pork with sweetened red bean paste, and add cinnamon and brown sugar to the pumpkin puree. Serve with a dusting of powdered sugar.
Equipment
Mixing bowls
Oven tray
String
Parchment paper or steamer sheets
Storage
To store leftover pork and pumpkin Asian steamed buns, allow them to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days. To reheat, steam the buns again for 7-8 minutes until warmed through, or microwave them for 2-3 minutes with a damp paper towel to prevent drying out.
For longer storage, freeze the buns in a single layer on a tray before transferring them to a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat frozen buns by steaming for 10-12 minutes or microwaving with a damp towel until hot.
Top Tip
If you’re short on time, prepare the pumpkin puree and filling ahead of time. Both can be stored in the fridge for up to 2 days, making assembly quicker when you’re ready to shape and steam the buns. This also allows the flavors to meld together.
FAQ
To prevent sogginess, ensure the steamer is adequately heated before adding buns. Use parchment paper to absorb excess moisture and space the buns to allow steam circulation. Avoid covering the buns tightly, as trapped moisture can lead to sogginess.
Steamed buns can be stored in the refrigerator for up to 3 days. If frozen, they can last up to 2 months. For best results, reheat them properly to maintain texture and flavor.
Steamed buns may collapse due to overproofing, which causes excess air bubbles. Insufficient dough strength or over-steaming can also lead to collapse. Ensuring proper dough hydration and handling can help maintain their shape during cooking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with pork and pumpkin Asian steamed buns:
Recipe
Pork and Pumpkin Asian Steamed Bao Buns
Equipment
- 1 large pan
- Steamer basket
- mixing bowls
- Oven tray
- Blender
- String
- Parchment paper or steamer sheets
Ingredients
- 250 g self raising flour 2 cups
- 150 g yoghurt ⅔ cup
- 1 medium pumpkin 1.5kg or 52oz, or precooked pumpkin
- 1 teaspoon gochujang
- 1 teaspoon paprika
- Salt & pepper
- 250 g pork mince
- 30 g chives
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
Instructions
- If you are making your pumpkin from scratch, slice it in half, scooping out the stringy insides and reserving the seeds for roasting later. Drizzle the cut sides of the pumpkin with olive oil, a sprinkle of paprika, salt, and pepper.1 medium pumpkin, 1 tsp paprika, Salt & pepper
- Flip the pumpkin over and roast at 400°F (200°C) for 45 minutes until it's soft and caramelized on the edges. Roasting the pumpkin enhances its natural sweetness and gives it a richer flavor. Once roasted, let the pumpkin cool for 10 minutes. Scoop out the flesh of one half and blend it with gochujang, salt, and pepper to create a smooth pumpkin puree. You can add a little water if needed.1 tsp gochujang
- Set aside 30g of this puree for the dough, and reserve the rest to plate under the buns for a delicious, saucy base. The other half of the pumpkin gets mashed and used in the filling, adding both texture and flavor. For the dough, combine self-raising flour, yogurt, and 30g of the pumpkin puree in a bowl.250 g self raising flour, 150 g yoghurt
- Stir with chopsticks or a spoon, then transfer the mixture to a floured surface to knead. I like to keep the kneading short—just 30 seconds to 1 minute—until the dough forms a soft, cohesive ball. If the dough feels too sticky, sprinkle in a bit more flour. Cover the dough with cling film and let it rest while you prepare the filling.
- In a bowl, mix together the pork mince, mashed pumpkin, chopped chives, chili oil, soy sauces, sesame oil, and a pinch of salt. The pork absorbs the rich flavors of the soy sauce and chili oil while the mashed pumpkin adds moisture and a subtle sweetness to balance the savory filling.250 g pork mince, 30 g chives, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp chili oil, 1 tsp sesame oil
- Now it’s time to shape your pork and pumpkin Asian steamed buns. Start by piercing the dough ball in the middle and stretching it into a ring. Cut the ring in half, roll it into a long log, and divide it into 10 equal-sized pieces. Roll out each piece into a flat circle and fill with 1-2 tablespoons of the pork and pumpkin filling.
- Pinch or pleat the edges of the dough to seal the filling inside, creating a neat little bun. Cover the remaining dough pieces with cling film while you work to keep them from drying out. To create a pumpkin-like shape, cut four pieces of string for each bun and lay them in a star shape. Gently place the bun seam-side down on top of the string, then tie the opposite ends together. You don't need to tie too tight, as the buns will expand during steaming.
- Cut small squares of parchment paper to place under each bun, then add them to a steamer. Steam the buns over high heat for about 12 minutes, ensuring that the water is at a rolling boil. If you have a small steamer, you might need to steam in batches. At the same time, roast the reserved pumpkin seeds at 200°C until they’re slightly toasted—these will add a lovely crunch on top of each bun.
- When the buns are done steaming, carefully cut off the string ties if you used them for shaping. Spread the remaining pumpkin puree onto a plate and place the buns on top. Garnish with toasted pumpkin seeds and a sprinkle of fresh chives for a beautiful presentation.
