Ingredients:

• The farce:
  • 12oz chopped smoked chicken thigh (sub roast pork or chopped bacon)
  • 2 Red Kuri Squash
  • 50g ginger
  • 30g garlic
  • 200g onion
  • 70ml shaoxing
  • 20ml hoisin/sweet bean
  • 20ml oyster sauce
  • 1T chili oil/crisp
  • 1t sugar
  • 1/4t five spice
• The dough:
  • 5g active dry yeast
  • 8g sugar
  • 350ml warm water
  • 580g flour

1. mix your dough in standard order. Rise, punch, rest, portion in 20 pieces. Roll out disks, refrigerate or prepare buns immediately.
2. Peel and slice squash or pumpkin into thin (1/4″) strips around 2″ in length. Toss with a bit of oil and salt then bake on a sheet tray until soft and lightly colored.
3. Render and brown your chicken or pork then add garlic, ginger, onion and sauté until softened. Deglaze with shaoxing and reduce slightly.
4. Add your hoisin, oyster, chili crisp, sugar and five spice. Mix. Fold in your baked pumpkin. Season to taste with soy sauce, sugar, sesame oil, and five spice.
5. Fill and pleat your buns however you like then allow the buns to proof for 10-15 minutes.
6. Steam the buns with a bit of oil on your cooking surface for 15 minutes.
7. Eat immediately or cool and refrigerate for later.
8. Buns will reheat well in a steamer for 10 minutes.