It makes a great filling for Chinese dumpling too.
Organic food shops in Fortune Centre sell delicious wholemeal bao filled with pumpkin.
Here's my version of it.
Make a dough in a bread machine with 5 fluid ounces low fat milk, 8 ounces stone-ground organic wholemeal flour, half teaspoon sugar, half teaspoon salt, half ounce butter and 1 teaspoon dried yeast.
While the dough is rising in the machine, peel and clean a pumpkin and cut it into cubes. Mix 3 teaspoons curry powder with some water to make a paste. Add the curry paste to the pumpkin, stir and cook in a microwave oven for 5 minutes on high. Add salt to taste when it's done.
When the dough is ready, knock it back and divide it into 8 equal portions. Flatten each piece and roll it into a round. Place two teaspoons of pumpkin in the centre of each round of dough. Bring up the sides of the dough to cover the filling and pinch the edges to seal.
Place the buns on a plate, cover with cling film and leave to rise for 30 minutes in a warm place. Remove the cling film and steam the buns for about 15 minutes. Serve hot.
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