•  2 2/3 cups plain flour

• 1 1/2 tsp instant yeast

• 1 1/2 tsp baking powder

• 1 tsp salt

• 1 1/2 tbs caster sugar

• 1 1/2 tbs Olive oil

• 1 shallots finely chopped

• 3 garlic cloves crushed

• 1 tsp ginger finely grated

• 300 g Chinese barbecue pork

• 1/3 cup Hoisin sauce

• 1/4 cup rice wine vinegar

• 1 tsp sesame oil

• 2 tbs soy sauce

• ttbs Oyster sauce

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Sift flour, yeast, baking powder and salt into a large bowl.

Whisk 1 cup warm water and sugar in jug until sugar dissolves.

Add Olive oil.

 

Stir water mixture into flour mixture and mix until combined. Knead for 1 minute or until a smooth dough forms. Stand, covered, in a warm draught-free place for 1 hour or until the dough has doubled in size.

 

Meanwhile, heat remaining Olive oil in a large frying pan over medium heat. Cook Shallots stirring, for 3 minutes or until softened.

 

Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant.

 

Add pork, hoisin sauce, 1 tablespoon rice wine vinegar and sesame oil. Cook, stirring, for 1 minute or until well combined. Set aside to cool.

 

Meanwhile, combine remaining vinegar, soy sauce and Oyster Sauce in a small bowl to make dipping sauce. Set aside until you are ready to serve.

 

Punch dough back with your fist. Knead into a ball. Cut dough into 12 even portions. With floured hands, press out and stretch a portion into a 10cm wide circle.

 

Place 1 1/2 tablespoons of pork mixture into centre. Bring edges up around filling and pinch them together to seal. Repeat 

 

Place buns on squares of Baking Paper and add a few buns to a large steamer basket.

Pour water into a wok until it's about one-quarter of the way up the sides. Bring water to the boil over high heat. Place steamer basket over wok, making sure the base doesn't touch the water.

 

Steam buns, in batches, for 10-12 minutes, or until puffed and cooked. Serve immediately with dipping sauce.

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