Pork buns

1.In a bowl, combine water, yeast and sugar. Set aside for 5 minutes.

2.Add flour, oil and salt to yeast mixture and combine. Turn dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place into a lightly oiled bowl and set aside 1 hour, until doubled in size.

3.To make filling, heat oil in a frying pan on medium. Saute onions and garlic for 1-2 minutes, until tender. Remove from pan and set aside. Add mince to same pan. Cook 4-5 minutes, until brown, breaking up lumps as it cooks. Mix onions and garlic into the mince with remaining ingredients. Bring to boil. Reduce heat to low and simmer for 3 minutes.

4.Roll dough into a 3cm thick log, then cut into 1cm slices. Flatten slices into 5cm diameter rounds. Spoon 2-3 teaspoons of mixture in the centre of each. Roll up the sides, pinching the seam together to form a ball.

5.Arrange buns in a lined steamer basket. Place over a wok of gently simmering water and cover tightly with lid. Reduce heat to low and steam for 25 -30 minutes until puffed and cooked through.