Pumpkin-Shaped Steamed Buns
Introduction to Pumpkin-Shaped Steamed Buns
Pumpkin-shaped steamed buns are my new favorite way to put a festive twist on Lao galabao for Halloween. To get the pumpkin look, I wrap each bun with cooking twine to create little ridges, and as they steam, they naturally form that cute pumpkin shape. The filling stays true to the traditional Lao version with ground pork, herbs, and savory seasonings. The main difference is in the texture of the dough, which is a bit firmer so the buns can keep their shape while still staying soft and fluffy inside.
For the original galabao recipe, you can find it here.
Ingredients Needed for Pumpkin-Shaped Steamed Buns
instant yeast: this type of yeast works really well as it blooms fast. I like to let it sit in warm water for 5 minutes to make sure its active and alive.
granulated sugar: helps the yeast bloom and also sweetens the dough.
AP flour: if you’re not able to find specific steamed buns flour, AP flour also works.
salt: adds flavor to the dough
butter: adds a fat into the dough to help it retain moisture
Orange food coloring: based on your preference on how deep you want the dough to be
Green food coloring: a little goes a long way since you don’t need too much of the green dough
Ground Pork: the fat in the ground pork gives a lot of flavor to the buns but it can be substituted with other proteins.
Garlic: helps flavor the filling
Green onion: helps flavor the filling
yellow Onion: helps flavor the filling
mushroom: helps soften the texture of the filling
jasmine rice flour: when cooked, the filling can get wet so the flour helps soak up the juices
oyster sauce: goes well with flavoring the meat.
msg: adds more flavor
fish sauce: adds more flavor
black pepper: adds more flavor
kitchen twine: helps create the creases of the pumpkin shape
More Lao Recipes
Pumpkin-Shaped Steamed Buns
These Pumpkin-Shaped Steamed Buns are soft, fluffy, and filled with a savory pork and mushroom mixture inspired by Lao steamed buns, known as galabao. Each bun is shaped like a cute little pumpkin making it perfect for fall gatherings, Halloween parties, or anytime you want to impress your guests with something festive and delicious. The dough is naturally tinted with orange food coloring and tied with kitchen twine to create its signature pumpkin look. When steamed, the buns turn pillowy and tender, revealing a juicy, flavorful filling seasoned with fish sauce, oyster sauce, and fragrant aromatics. Whether you’re a fan of bao, dim sum, or traditional Lao galabao, this recipe combines comfort, creativity, and culture in every bite.
Ingredients
Instructions
- Activate the yeast: In a bowl, mix warm water and yeast. Add sugar and stir. Let it sit for 5 minutes until foamy.
- Make the dough: In a large bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix well, then knead until smooth. (If using a stand mixer, knead on speed 3 for about 8 minutes.)
- First rise: Preheat the oven to 200°F (93°C), then turn it off. Place the dough in the warm oven and let it rise for 45 minutes, or until doubled in size. After rising, knead again until the dough is smooth and firm.
- Prepare the filling: In a large bowl, combine ground pork, garlic, green onions, yellow onion, mushrooms, rice flour, oyster sauce, sugar, MSG, fish sauce, and black pepper. Mix thoroughly.
- Shape the buns: Divide the dough into 16 equal portions. Roll each piece into a flat circle and place about ¼ cup of filling in the center. Pinch the edges together to seal.
- Add pumpkin shape: Wrap each bun loosely with kitchen twine to create pumpkin-like ridges (don’t tie too tight).
- Steam the buns: Bring water to a boil, then reduce to low heat. Steam buns for 15–20 minutes until cooked through.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.