I always make these lucky fortune pouch buns for the New Year because they’re beautiful, meaningful, and surprisingly easy. The pumpkin dough gives them a natural golden color, the red bean filling is soft and sweet, and the pouch shape symbolizes good fortune. No complicated shaping skills needed—just follow along and enjoy the process.
These buns are shaped like traditional lucky pouches, with petal-like folds and a cute green bow on top. The dough is enriched with pumpkin for color and softness, wrapped around a smooth red bean filling, then steamed until fluffy and tender. They’re festive, comforting, and perfect for sharing during holidays or special occasions.
Contents
Why You’ll Love This Recipe
- Naturally golden pumpkin dough—no food coloring needed
- Soft, fluffy texture that stays tender even after cooling
- Sweet but not overly rich red bean filling
- Festive fortune-pouch shape with great presentation
- Beginner-friendly with clear shaping steps
- Perfect for Lunar New Year or gifting
Ingredients (8–10 buns)
Pumpkin Dough (Main Dough)
- 500g all-purpose flour
- 280g pumpkin purée (from about 350–400g raw pumpkin)
- 5g instant dry yeast
- 20g sugar
- 10g lard or neutral oil
Green Dough (Decoration)
- 50g all-purpose flour
- 25–30g spinach juice
- 2g sugar
- 0.5g instant dry yeast
Filling
- 250g red bean paste (divided into 25–30g portions)
Tools & Extras
- Steamer
- Parchment paper or damp steamer cloth
- Rolling pin
- Scissors
Note:
Red bean filling is also versatile—try it in Yellow Millet Pancakes, Handmade Red Bean Buns, Red Bean Paste Rolls, or Homemade Lvdagun. Pumpkin can also be used to make Veggie-Shaped Steamed Buns, Pumpkin Rose Steamed Buns, Pumpkin Steamed Cake, Pumpkin Glutinous Rice Pancakes and Pumpkin Steamed Buns.
Instructions
1. Make the Pumpkin Purée
Peel and seed the pumpkin, then cut into thin slices. Steam over high heat for 10–12 minutes until fork-tender. Mash while hot until completely smooth. Let cool to room temperature before using.
2. Prepare the Doughs
Pumpkin Dough:
In a large bowl, mix flour, yeast, and sugar. Add the cooled pumpkin purée and lard. Knead for 10–15 minutes until smooth, elastic, and non-sticky. Adjust with a little water or flour if needed.
Green Dough:
In a small bowl, combine flour, yeast, sugar, and spinach juice. Knead into a smooth dough. Cover and rest for 10 minutes.
3. Divide and Roll
Divide the pumpkin dough into 8–10 equal portions (60–70g each). Roll each into a round ball, then flatten into a circle about 10cm wide, with a slightly thicker center.
Divide the green dough into thin ropes (about 5–6g each), cover to prevent drying.
4. Fill and Shape
Place one portion of red bean paste in the center of each pumpkin dough round. Use scissors to cut 8 evenly spaced slits around the edge, stopping before the center.
Lift and pinch neighboring “petals” together one by one to form a pouch shape. Seal the top securely.
5. Add the Bow
Wrap one green dough rope around the upper part of each bun and tie into a small bow. Trim excess dough neatly.
6. Proof and Steam
Place buns on lined steamer trays, leaving space between them. Proof in a warm place (25–30°C) for 1.5–2 hours, until doubled in size.
Steam over medium heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes before opening the lid.
Frequently Asked Questions
Can I skip the pumpkin and use water instead?
You can, but the buns will lose their natural color and extra softness. Pumpkin adds moisture and a subtle sweetness.
Why isn’t there a first fermentation before shaping?
This recipe is designed for direct shaping to save time. The main fermentation happens after shaping for better structure and appearance.
Can I use matcha instead of spinach juice?
Yes. Use 1g matcha powder mixed with 25g warm water for a clean green color and mild flavor.
How do I store leftover buns?
Store airtight in the refrigerator for up to 2 days. Re-steam for 5 minutes before eating. Avoid microwaving, as it can harden the dough.
Can I freeze them?
Yes—freeze after steaming and cooling. Reheat by steaming directly from frozen for 8–10 minutes.
Lucky Pumpkin Red Bean “Fortune Pouch” Buns (Soft, Fluffy & Festive)
Ingredients
Pumpkin Dough (Main Dough)
- 500 g all-purpose flour
- 280 g pumpkin purée from about 350–400g raw pumpkin
- 5 g instant dry yeast
- 20 g sugar
- 10 g lard or neutral oil
Green Dough (Decoration)
- 50 g all-purpose flour
- 25 –30g spinach juice
- 2 g sugar
- 0.5 g instant dry yeast
Filling
- 250 g red bean paste divided into 25–30g portions
- Tools & Extras
Steamer
- Parchment paper or damp steamer cloth
- Rolling pin
- Scissors
Instructions
Make the Pumpkin Purée
- Peel and seed the pumpkin, then cut into thin slices. Steam over high heat for 10–12 minutes until fork-tender. Mash while hot until completely smooth. Let cool to room temperature before using.
Prepare the Doughs
Pumpkin Dough:
- In a large bowl, mix flour, yeast, and sugar. Add the cooled pumpkin purée and lard. Knead for 10–15 minutes until smooth, elastic, and non-sticky. Adjust with a little water or flour if needed.
Green Dough:
- In a small bowl, combine flour, yeast, sugar, and spinach juice. Knead into a smooth dough. Cover and rest for 10 minutes.
Divide and Roll
- Divide the pumpkin dough into 8–10 equal portions (60–70g each). Roll each into a round ball, then flatten into a circle about 10cm wide, with a slightly thicker center.
- Divide the green dough into thin ropes (about 5–6g each), cover to prevent drying.
Fill and Shape
- Place one portion of red bean paste in the center of each pumpkin dough round. Use scissors to cut 8 evenly spaced slits around the edge, stopping before the center.
- Lift and pinch neighboring “petals” together one by one to form a pouch shape. Seal the top securely.
Add the Bow
- Wrap one green dough rope around the upper part of each bun and tie into a small bow. Trim excess dough neatly.
Proof and Steam
- Place buns on lined steamer trays, leaving space between them. Proof in a warm place (25–30°C) for 1.5–2 hours, until doubled in size.
- Steam over medium heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes before opening the lid.
