Pumpkin Puffs

By ImperialLamianChi
October 24, 2017
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Author Notes: These unique, cute and festive dumplings are the perfect way to celebrate the fall season! This easy-to-follow recipe allows you to bring the savory tastes of the famous Chicago Chinese Restaurant into your home! ImperialLamianChi

Makes: 3 pumpkin puffs


  • 24 grams Butternut Squash
  • 1.2 grams Sugar
  • 6.4 grams Hong Kong Flour
  • 6.4 grams White Shortening
  • 20.8 grams Glutinous Rice Flour
  • 16 grams Wheat Flour

Pumpkin Stuffing

  • 10 grams Napa Cabbage
  • 7.5 grams Butternut Squash
  • 2.5 grams Carrot
  • 2 grams Salt
  • 5 grams Black Fungus
  • 1 gram Sugar
  • 5 grams Chicken Stock
  • .35 grams Potato Starch
  • .5 grams Hong Kong Flour
  • 2.5 grams Cooking Oil
  • 7.5 grams Roasted Duck
  • 2.5 grams Black Pepper Sauce
  1. Dough Process: 1. Steam the butternut squash for 15 minutes or until soft 2. Mix the steamed butternut squash with glutinous rice flour 3. In a separate bowl, mix white shortening with 10g of hot water until all dissolved together 4. Mix #2 and #3 5. Add and mix all the other ingredients together (Sugar, Hong Kong Flour, Wheat Flour) with 5g of Vegetable oil 6. Let rest
  2. Pumpkin Stuffing Process: 1. Heat oil in a wok or frying pan. Medium - High Heat 2. Add all ingredients except Potato starch and flour 3. Stir fry the vegetables and meat until all mix together and soft 4. Add the potato starch and flour to thicken the filling
  3. Assemble: 1. Portion the dough for 22g and filling 13g 2. Flatten the dough in a round shape, place the filling in the middle 3. Create a ball and close the dough and filling by pinching tight the bottom of the dough 4. Using a plastic dough scraper, shape the dough with 4 straight diagonal lines 5. Fry the pumpkin puff in frying/cooking oil for 4-5 minutes or until golden brown 6. Rest for 1 minute and enjoy

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