Bao

Whisk four cups of all-purpose flour with three quarters of a teaspoon of dry yeast, then add 500 millilitres of water.

Fold together with a rubber spatula until a cohesive dough forms, turn out onto a lightly floured counter and knead, adding flour or water until it is neither too sticky nor too dry.

Rest in a lightly oiled covered bowl for two hours, until about doubled in size; make the pork filling during this time.

Knead the risen dough briefly, punch a hole in the center and stretch it out with the windmill technique, chop it into two pieces, stretch them end-to-end and divide into one-inch pieces.

Finely chop a small carrot, two scallions and a small head of Chinese cabbage.

Put half a pound of ground pork raw in a large bowl and saute the other half in a little vegetable oil until golden brown, then add it to the raw pork.

Add the cabbage, carrot and scallions with one to two teaspoons of ground ginger, a teaspoon of oyster sauce and two to three teaspoons of Chinese cooking wine.

Add a teaspoon of toasted sesame oil, two teaspoons of olive oil, half a teaspoon of chicken bouillon powder and salt and pepper to taste.

Add one beaten egg and mix the whole thing together until homogenous.

Roll the dough pieces out to about four inches wide and put about a tablespoon of pork filling in the center.

Place in a bamboo steamer basket lined with oiled parchment paper and steam 15 minutes, then rest undisturbed five minutes before opening.

Pleat the edges together all the way around until the filling is encased, then twist to seal shut.