Steamed pork buns

start by making the dough

add 2 ½ cups plain flour, 2 tbsp granulated sugar, ½ tsp salt,1 tsp baking powder, 1 tsp instant yeast, 1 tbsp sunflower oi, l¾ cup warm water room temp to a large bowl

mix together until a dough is formed

place a tea towel over the bowl and leave the dough to rest for 1 hr

while the dough is resting make the bun filling

boil the shredded cabbage and slice the spring onions

Sprinkle 1 tsp salt, 1 tsp black pepper, 2 tsp paprika, 1 crushed clove of garlic and 2 tsp mixed herbs on the minced pork

add ½ cup boiling water to the vegetable stock pot and mix until fully combined.

add the cabbage, spring onion and stock to the minced pork and mix together

place the pork filling in the fridge until the dough is ready

after 1hr the dough should have doubled in size. knead the dough into a ball and place on a dry, flat surface.

cut the dough in two. then half each piece again. you should have fouce balls of dough half these four piece and half them again, leaving you with sixteen balls of dough.

roll each piece of dough out into a circle

spoon some of the pork mixture into the centre of each dough circle.

wrap the dough round the mixture by pinching the edges together and gathering them in the centre and swirl it round. Making the bun look a little like it has pleats

place each bun on a square of baking paper and place in the bamboo steamer. You may have to do this in batches depending on how many buns you can fit in your steamer.

Place the wok on the hob on medium heat. Pour in water, enough to make steam but less than the bottom layer of steamer.

Once water is hot place steamer inside wok.

steam buns for 10- 12 minutes. Enjoy straight away while hot.