Steamed Pumpkin Buns (Two Ways)

Pure Pumpkin buns (I kept the other half for the second version)

1. Clean the pumpkin; remove the skin and the filling, cut into small cubes.
2. Place all the cubes in a steamer and steam for around 20 minutes until well softened. Then blend it until really smooth. Set aside to cool down to Luke warm.
3. In a mixing bowl of a stand mixer, add all-purpose flour, salt, sugar and yeast then pour in pumpkin puree. Knead for 6-8 minutes until you get a smooth, elastic and soft dough. Transfer it to a bowl and cover with plastic wrapper until the dough is almost double in size.
4. Dust your operating board with a thin layer of flour and re-knead the dough until the surface becomes smooth again.
5. Divide the dough to two halves. Shape one of the two halves into a long log. Cut it into 8 small portions. Then repeat to finish the other half.
6. Set up the steamer by adding enough cold water to a large pot. Place the buns into a lined steamer and then count 15 minutes after the water boils. Wait for 3-5 minutes and lift the cover. Serve warm.

Swirl version (white dough+ half pumpkin dough)

1. Make plain white dough according to Chinese steamed buns. We need half of the pumpkin dough.
2. Re-knead the two dough balls until smooth again and roll each one out to a large rectangle (around 20cm long and 9cm wide). Lay the pumpkin wrapper over the white one and then roll the layered wrapper up tightly. Divide the long log into two shorter ones. Take one out and slightly press the log to make it longer and tighter when rolling on the operating board.
3. With a sharp knife, discard the two ends and cut the remaining part into 6 equal portions. Repeat to finish all.
4. Set up the steamer by adding enough cold water to a large pot. Place the buns into a lined steamer and then count 15 minutes after the water boils. Wait for 3-5 minutes and lift the cover. Serve warm.