Pumpkin Jujube Rolls (Traditional Tianjin Jujube Rolls)
Why are these called traditional Tianjin jujube rolls? Because I grew up eating jujube rolls made just like this by my grandma. We have a custom here: I remember a few days before Spring Festival, every household would be busy steaming mantou, jujube rolls, bean buns, rice cakes, and so on. People in the North can’t live without wheat-based foods like steamed buns, dumplings, and noodles. I always loved helping my grandma roll out the dough while she was making them, and over time I learned some of her skills. My grandma was incredibly handy in the kitchen and could make anything. She even made mooncakes with all kinds of fillings. Back then the tools weren’t as good as they are now and things weren’t so refined, but her skills were still among the very best! Enough reminiscing, let’s talk about these pumpkin jujube rolls. It’s pumpkin season now, and this time I added pumpkin purée to the dough. The rolls have a light pumpkin sweetness and a beautiful color. My daughter said, “Mom, teach me some of your traditional skills so I can make them myself later; it’ll be so convenient.” That reminded me to write everything down so it’s easier for other home cooks who want to learn. This recipe is simple and beginner-friendly—anyone can learn it and make it well!
Ingredients
Steps
Peel the pumpkin, wash it clean, and steam until cooked through. Then mash it into a purée, either by blending it in a food processor or sealing it in a plastic bag and rolling it smooth with a rolling pin—use whichever method you prefer.
Put the flour, pumpkin purée, and yeast into a bread maker and start the kneading program until a smooth dough forms. If you don’t have a bread maker, put everything in a large bowl and knead by hand until the dough is smooth.
If you want mantou with a smooth surface, you must be patient with the kneading. Knead until the dough is very smooth, then let it rest for 20 minutes so the gluten can relax.
When I make shaped steamed breads, I usually do only one fermentation. I don’t wait for the dough to fully rise before shaping. After resting, the dough weighs about 670 g. Divide it evenly into 8 pieces, about 85 g each. You can choose any size you like; I’m just noting this down for reference. The exact size is totally up to you.
Take one small piece of dough and roll it out into a thin round sheet.
While the dough is being kneaded/resting, wash the red dates and soak them in warm water for a while. When you’re ready to use them, drain well and set aside.
Arrange the red dates evenly over half of the round dough sheet—only cover one half, as shown in the picture.
Fold the half of the dough without dates over the side with the dates.
As shown in the picture, place another layer of red dates on top.
Fold the other half over again—this is the finished raw shape of the roll.
Each time you finish shaping one roll, place it in the steamer, cover with the lid, and make sure there is water in the pot. After all the rolls are shaped and in the steamer, let them proof on the stove for about 30–40 minutes. The key is to judge by appearance: when they’ve doubled in size, turn on the heat. Steam over high heat until it comes to a full boil, then switch to medium heat.
Steam for 18–20 minutes, then turn off the heat and let them sit in the pot for 2 minutes before opening the lid. They won’t disappoint you—beautiful pumpkin jujube rolls are ready!
Haha, I steamed six rolls and used up all the red dates. I didn’t feel like washing more dates, so I used the remaining dough to make three little hedgehogs. Aren’t they cute? If you like them, go ahead and give it a try. Pumpkin paired with red dates in these rolls, served in the morning with a cup of soy milk or milk, makes for a nutritious and delightful breakfast!
According to our local custom, during the New Year we dot mantou, jujube rolls, bean buns, etc. with a little red color to symbolize festivity and a celebratory holiday atmosphere.