1. The pumpkin is peeled and sliced and steamed in a pot until it is soft and mashed into a puree. Add white sugar yeast and stir evenly. Then add flour and knead until the dough is smooth and non-sticky. The dough is doubled in size.
2. Take a small piece of pumpkin dough, add bamboo charcoal powder and knead it into a smooth, non-sticky dough, roll it out to the thickness of the dumpling skin, use straws of different thicknesses to make a round shape, the small round shape for the eyes, and the larger one for the nose. Take a small piece of pumpkin dough and roll it into the thickness of the dumpling skin, and use a thick straw to press out the round shape to make ears.
3. For the larger round shape, cut off 1/4, leaving 3/4 for the nose.
4. The pumpkin dough is divided into uniform size doses, each dose is about 40 grams, and the bean paste filling is about 15 grams each.
5. Use a toothpick to press into the ear, stick the eyes and nose, and then press out the mouth with a round glass.
6. Cover with a damp cloth or plastic wrap to proof it to 1.5 times its size, about 35 minutes.
7. Put it in a steamer and steam until it suffocates, then count for 10 minutes, turn off the heat and simmer for 3 minutes to get out of the pot.
