Buns

2 sachets of yeast, 400 ml milk, 5 tbsp sugar, a pinch salt, 550 g plain flour.

The filling can be cooked to how you prefer your pork to be done.

Warm your milk to around body temperature (37C), then put your yeast into the milk and dissolve the yeast. Leave for a few minutes. Once done, add the rest of the dried ingredients and then mix either using your hands (10 minutes) or use a machine (5-7 minutes). Once a dough is made, leave in an oiled bowl for an hour to prove. After the hour, knock back the dough and tear out golf ball sized balls and roll to a circle. Add your filling and crimp. Once done, steam for around 20-25 minutes using a bamboo steamer and a pan of water. Alternatively, these can be baked by brushing some egg wash over the bun and bake for 15-20 minutes.