Pork Dim Sum Buns

Dissolve the yeast in the lukewarm water. Add 1 cup of flour and mix thoroughly. Cover with a cloth and leave to rise for 1 hour, until bubbles appear. Add 3 1/2 cups flour to form a dough.

Knead the dough on a lightly floured surface until smooth. Put into a large, greased bowl in a warm place. Cover with a damp tea towel and leave to rise for about 2 hours until doubled in size.

For the filling: heat 2 tablespoons oil in a wok or frying pan. Stir fry the spring onions and garlic for 30 seconds. Add the pork. Stir fry for 1 minute. Add the soy sauce, oyster sauce, and sugar.

Pour in the dissolved cornflour and stir quickly until the pork is glazed. Remove from the pan and leave to cool.

On a floured board, knead the dough for 2 minutes. Cut into 24 pieces.

Flatten each piece with the palm of your hand and roll with a rolling pin into 8 cm|3" rounds.

Place 2 tablespoons of the filling on the centre of each round. Gather the dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.

Place each bun on a 5 cm|2" square of non-stick baking paper on a steamer tray. Cover with a tea towe and leave to rise for 1 hour, until the dough springs back when touched with a finger. Remove the tea towel.