Every autumn, I’m transported back to cosy afternoons spent in my grandmother’s kitchen. The scent of pumpkin dough and sizzling minced pork fills the air, signaling the creation of her special Chinese minced pork pies. She never claimed it was a generations-old recipe, but her meticulous care and the joy with which she made them always made them taste timeless. Sharing this recipe with you today, I hope to encapsulate some of that warmth and the simple joys of a dish crafted with love.

The Magic of Pumpkin Dough

Now, you might be wondering, “Why go through the extra effort to make pumpkin dough when there are quicker alternatives available?” Here’s why:

1. Flavor and Texture: Pumpkin imparts a subtly sweet and earthy flavor that simply can’t be replicated with standard dough. This perfectly complements the savory richness of the pork and vegetables, creating a unique taste experience.
2. Nutritional Boost: Pumpkins are a rich source of vitamins, particularly Vitamin A, which is essential for vision and immune functions. By incorporating pumpkin into your dough, you’re adding a nutritional kick to your pies.
3. Vibrant Color: The natural orange hue of the pumpkin makes for a visually appealing and festive dough, adding a touch of vibrancy to your dish.
4. Soft and Moist Crust: The moisture from the pumpkin creates a soft crust, which provides a delightful contrast to the crispy exterior once pan-fried.
5. A Conversation Starter: Trust me, when you serve these to friends or family, the pumpkin dough will be a focal point of conversation. It’s unique, and your effort won’t go unnoticed!

So, while it might take a bit more time and effort, the pumpkin dough is truly what elevates these pies from ordinary to extraordinary. The rich history and cultural significance, combined with the benefits mentioned above, make every minute spent in the kitchen worth it.

Explore More Meat Pie Delights

If you’ve developed a newfound love for Chinese meat pies after trying this pumpkin dough delicacy, then you’re in for a treat! Dive deeper into the world of savory pastry by checking out these other meat pie favorites:

• Chinese Beef & Leek Pie Recipe: A classic combination of juicy beef and aromatic leeks encased in a golden, crispy crust. This pie is a testament to the time-honored union of meat and vegetables in Chinese cuisine.
• Xianbing Chinese Meat Pie Recipe: Xianbing is a traditional meat pie that’s beloved for its flavorful filling and flaky exterior. A staple in Northern Chinese households, it’s a taste that transports you straight to the bustling streets of China.
• Why stop at one when you can explore a world of flavors? Let these recipes guide your culinary journey through the art of Chinese meat pies.

Ingredients for Soft Pumpkin Dough Minced Port Pies

To make these absolutely delightful Chinese pies, you’ll need the following ingredients:

For the pumpkin dough:

• 270g pumpkin
• 6g dry yeast
• 80g warm water (35 °C)
• 400g plain flour

For the pork filling:

• 200g minced pork
• 100g Spring onions
• 100g stringless green beans
• 50g garden peas
• 50g scallop
• 5g ginger
• 3 cloves garlic
• 2 tbs light soy
• ½ tbs dark soy
• 1 tsp roasted sesame oil
• 1 tbs vegetable oil
• ½ tsp Chinese 13 Spices Mix
• 1 tsp sugar
• Salt to taste

How to make Minced Pork Pies with Pumpkin Crust

Here are the steps you need to follow to make these delicious meat pies:

1. Peel and slice 270g pumpkin, steam cook until soft.
2. Mix 6g dry yeast in 80g warm water.
3. Slowly mix 400g plain flour, 270g steamed pumpkin, and the mixed yeast water together.
4. Knead the dough until the surface is smooth.
5. Let it rise on the side for 30 mins at room temperature (20°C).
6. As the dough rises, let’s prepare the stuffing.
7. Boil a pot of water, put 100g stringless green beans and 50g garden peas in the boiling water for 3 mins, rinse under cold water, then set aside.
8. Finely chop the stringless green beans, spring onions, scallops, garlic, and ginger. Combine them in a bowl and set it aside.
9. Put 200g minced pork in a big container. Add the roasted sesame oil, light soy, dark soy, vegetable oil, Chinese 13 spices mix, sugar, and salt. Mix well and set aside.
10. Retrieve the risen dough, knead again for 2-3 mins, then separate into 16 equivalent small doughs.
11. Coat your cutting board with plain flour, then flatten the mini doughs using a rolling pin or your hands.
12. Integrate the finely chopped vegetables into the pork mix.
13. Spoon the mixed stuffing onto the center of each flattened dough.
14. After securely sealing each pie, flatten them into round shapes.
15. Heat a frying pan and coat it with vegetable oil, setting it to medium heat.
16. Gently place the pies in the frying pan, covering with a lid, and cook for 4 mins. Ensure they don’t burn by checking midway and adjusting the heat if necessary.
17. Flip the pies after 3-4 mins, remove the lid, and continue cooking for an additional 4 mins.
18. Ensure the pies are thoroughly cooked before serving.

For an authentic experience, enjoy these pies with Chinese dark rice vinegar or light soy and chili sauce.

Hope you enjoy (请慢用 qǐng màn yòng).