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This is a great way to use all those cute mini pumpkins you bought as fall decorations and turn them into a fun fusion side dish. I know you’re gonna ditch them for Christmas decor soon anyway so you might as well fill them with savory satisfying sticky rice, sweet Chinese sausage (lap cheong), and umami-rich salted egg yolks.

If you’ve had the lotus leaf bundles filled with sticky rice at dim sum places, that is lo mai gai. Gai means chicken. This recipe is inspired by the dim sum classics but with a couple of differences: there’s no chicken to fiddle with, so the recipe is a lot more foolproof, and instead of wrapping the rice mixture in lotus leaves and steaming the bundles to give the glutinous rice its addictive, sticky texture, the rice is stuffed into raw mini pumpkins! As the pumpkins roast in the oven, the rice gets treated to a cozy steamy environment that gets the same job done. (Note that you will still need a bamboo steamer setup for the first round of cooking the rice.)

I just winged it when I made the rice mixture for these, but I have attempted to capture the necessary info below for you to replicate this idea yourself. This dish is super flexible, and the great thing about making it at home is that you can adjust it to your own tastes! I, for one, am always bummed that there’s only like one little piece of sausage and not enough salted egg yolk when I order lo mai gai, so I included way more here.

Some notes about the ingredients:

• sticky rice: This is an Asian short-grain rice that is often labeled glutinous rice. (It does not contain gluten!). It’s quite firm and starchy so you’ll want to soak it overnight and wash it thoroughly before using.

• lap cheong: This is Chinese cured sausage with a slight sweetness and visible fatty bits. I like the brand Kam Yen Jan.

• dried shiitake mushrooms: You will need to soak these for a few minutes before they can be sliced.

• salted egg yolks: I buy these ready-made in a vacuum-sealed pouch at the Asian supermarket.

• mini pumpkins: All roasted pumpkins are safe to eat! But they definitely vary in texture and flavor. Play around with what you have and make note of what you liked best for next year! If using pumpkins that you’ve had lying around since fall began, be sure to check that they are still unblemished and un-moldy.

Please note that measurements below are estimates. Taste along the way and adjust to your preferences!

Ingredients

1 cup glutinous rice
1–2 tbsp shaoxing wine, or to taste
1–2 tbsp light soy sauce, or to taste
1/8 tsp white pepper
1 tsp kecap manis (optional)
1 large dried shiitake mushroom
2 Chinese sausages (lap cheong), cut on a bias into 1/8-inch slices
about 4–5 salted egg yolks
1–2 scallions, chopped, whites and greens separated
2 water chestnuts, thinly sliced (optional)
about 4–5 mini pumpkins, gutted and seeded
neutral oil (like peanut or avocado)
kosher salt
thyme, for garnish (optional)

Procedure

The night before, leave the glutinous rice to soak in regular water. The next day, transfer the rice to a fine mesh colander and rinse, using your hand to agitate the rice, until the water that comes out is noticeably less starchy.

Get your bamboo steamer setup ready. Pour rice into the middle of a large sheet of parchment paper. Double up the paper if needed. Drizzle 1 tablespoon of shaoxing wine over the rice. Fold up all the sides around the rice to form a bundle that you can place in the bamboo steamer. Steam rice for 20 minutes.

While the rice is steaming, soak the shiitake mushroom in boiling water for 10 minutes, or until soft. Discard tough stem and slice the cap thinly.

Preheat oven to 400°F.

When rice is cool enough to handle, transfer to a mixing bowl. Add 1 tablespoon soy sauce, white pepper, and kecap manis. Taste and adjust seasonings as needed. Add sausage, scallion whites, water chestnuts (if using); mix together.

Brush oil all over the pumpkin bases and lids and season flesh with kosher salt. Place on a foil-lined baking tray. Fill each pumpkin with rice mixture then push a salted egg yolk into the middle. Place matching pumpkin lids on top and bake pumpkins for 40 minutes or until tender.

Fluff up rice. Optionally, you could remove the egg yolk and crumble it on top. Garnish with remaining scallion greens and, optionally, thyme.

When enjoying, be sure to scoop the tender pumpkin flesh and eat it with the rice!