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.

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.

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.

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.