Air Fryer Recipe: Golden Embrace Pumpkin & Char Siu Pork Buns

 

Air Fryer: Golden Embrace Pumpkin & Char Siu Pork Buns

This recipe combines the subtle sweetness and vibrant colour of pumpkin dough with the rich, savoury, and slightly sweet flavour of Char Siu pork. The air fryer ensures a beautifully golden exterior and a tender interior.

Yields: 12-14 buns

Prep time: 2 hours (including dough rising)

Cook time: 10-14 minutes per batch

Ingredients:

For the Pumpkin Dough:

• 1 cup (240g) pumpkin puree (canned or homemade, cooled)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (60ml) warm water (105-115°F / 40-46°C)
• ¼ cup (50g) granulated sugar
• ½ teaspoon salt
• ¼ cup (60ml) milk (dairy or non-dairy), warmed
• 3 tablespoons (45g) unsalted butter, melted and cooled slightly
• 3 ½ - 4 cups (420-480g) all-purpose flour, plus more for dusting

For the Char Siu Pork Filling:

• 1 ½ cups (about 250g) cooked Char Siu pork, finely diced (store-bought or homemade)
• ¼ cup (60ml) Char Siu sauce (store-bought or homemade)
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
• 1 green onion, thinly sliced (for garnish, optional)

For Glazing (optional):

• 1 egg, beaten
• 1 tablespoon water

Instructions & Method:

Part 1: Prepare the Char Siu Pork Filling (can be done ahead)

1. In a medium saucepan, combine the diced Char Siu pork, Char Siu sauce, oyster sauce, soy sauce, and sesame oil.
2. Bring the mixture to a gentle simmer over medium-low heat.
3. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the pork. This should take 1-2 minutes.
4. Remove from heat and let it cool completely. This is crucial as hot filling can affect dough rising.

Part 2: Make the Pumpkin Dough

1. Activate Yeast: In a large bowl, combine the warm water and a pinch of the granulated sugar. Sprinkle the active dry yeast over the water. Let sit for 5-10 minutes, until foamy.
2. Combine Wet Ingredients: Add the pumpkin puree, remaining granulated sugar, salt, warm milk, and melted butter to the yeast mixture. Stir well to combine.
3. Add Flour: Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.
4. Knead the Dough:
• By Hand: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until the dough is smooth, elastic, and no longer sticky. Add small amounts of flour if necessary, but avoid adding too much as it will make the buns tough.
• Stand Mixer: Use a dough hook attachment and knead on medium-low speed for 6-8 minutes, until the dough is smooth and pulls away from the sides of the bowl.
5. First Rise: Lightly grease a clean large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Part 3: Assemble the Buns

1. Punch Down & Divide: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces (about 60-70g each).
2. Shape the Buns:
• Take one piece of dough and flatten it into a 4-5 inch (10-12 cm) circle. Try to make the edges slightly thinner than the centre.
• Place about 1-2 tablespoons of the cooled Char Siu pork filling in the centre of the dough circle.
• Carefully gather the edges of the dough and pinch them together at the top to seal the bun. Ensure there are no gaps for the filling to escape.
• Place the sealed bun seam-side down on a piece of parchment paper cut to size (about 3x3 inches or 7.5x7.5 cm). This will prevent sticking in the air fryer.
3. Second Rise: Arrange the shaped buns on a baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel. Let rise for another 30-45 minutes, or until visibly puffy.

Part 4: Air Fryer Method

1. Preheat Air Fryer: Preheat your air fryer to 325°F (160°C) for 5 minutes.
2. Arrange Buns: Carefully transfer 2-4 buns to the air fryer basket, depending on the size of your air fryer. Do not overcrowd; ensure there's space for air circulation. Leave the parchment paper under each bun.
3. Air Fry:
• Cook for 8-10 minutes, then carefully flip the buns.
• If desired, brush the tops with the egg wash for a glossy finish.
• Continue to air fry for another 2-4 minutes, or until the buns are golden brown and cooked through. The internal temperature should reach 200-210°F (93-99°C).
4. Repeat: Remove the cooked buns and repeat with the remaining batches.
5. Serve: Garnish with thinly sliced green onions if desired. Serve warm.

Tips for Success:

• Pumpkin Puree: Ensure your pumpkin puree is not watery. If it is, you can gently heat it in a saucepan to reduce some of the moisture before using.
• Char Siu Pork: Using good quality Char Siu pork is key. If making your own, ensure it's well-marinated and cooked until tender.
• Cooling is Crucial: Always allow the Char Siu filling to cool completely before using. Warm filling can activate the yeast prematurely and affect the dough's texture.
• Don't Overfill: While tempting, overfilling the buns can make them difficult to seal and prone to bursting during cooking.
• Parchment Paper: Using small squares of parchment paper under each bun prevents sticking to the air fryer basket and makes them easy to transfer.
• Don't Overcrowd: Air fryers work by circulating hot air. Overcrowding will result in uneven cooking and browning. Cook in batches.
• Checking for Doneness: The buns should be golden brown and feel light when lifted. You can also tap the bottom of a bun; if it sounds hollow, it's likely done.
• Storage: Leftover buns can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat¹ in the air fryer for a few minutes at 300°F (150°C) to crisp them up.
• Freezing: You can freeze uncooked shaped buns on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before allowing them to rise for their second rise and then air frying. You can also freeze cooked buns, thaw them, and reheat.