Meat dragon, a steamed pork and Welsh onion roll

Mix the flour, salt and yeast, drizzle in the water and mix to a grainy rubble, then knead by hand into a ball.

Turn out and knead five to six minutes, smearing the dough outwards and rolling it back in all directions to develop gluten.

Fold inwards, round up, return to the bowl, cover and rise one hour.

Peel the outer layer from the Welsh onion, halve it lengthwise, split it in four and cut into half centimetre pieces.

Peel the ginger with a knife or spoon, slice it thin, sliver it and mince it.

Combine the huajiao with six tablespoons of hot boiling water, cover and leave to come to room temperature.

Dice the pork into strips and then half inch pieces, then hand-mince with two knives for about ten minutes to a pasty texture.

Season the pork with salt, MSG, chicken bouillon, white pepper, huang jiang paste, liaojiu, the minced ginger, the huajiao water with the kernels discarded, and optionally dark soy sauce.

Stir in one direction only until combined, sticky and streaking the side of the bowl, then slap the mixture 20 to 30 times.

Mix in the minced Welsh onion and the toasted sesame oil.

Dust the surface, flatten the dough by palm into a rectangle, then roll it out to about 40 cm long, 25 cm wide and 2 to 3 mm thick, rolling out the thick corners periodically.

Dot the filling over the sheet in six spots and spread it in all four directions with a spatula, leaving 1 to 2 cm clear on the far end and 3 to 4 cm on the sides and the near end.

Fold the far edge over about one inch, then roll the sheet inward, patting it and keeping it relatively tight.

Roll the log outward 90 degrees so the seam is on top, pull the centre point over, pinch it down and pinch from the centre out to both ends.

Press the two open ends almost flat with the rolling pin to seal them without cutting them off.

Line a steamer with cheesecloth or perforated parchment, transfer the log in, cover and proof over 35C water for 20 minutes.

Turn the heat to high and bring to a boil; once steam appears, drop to medium-high and steam 20 minutes.

Turn the heat off and leave it in the steamer another two minutes.

Transfer to a serving board, flip, peel off the cloth or paper, flip back and cut along the curl into 4 to 5 cm wide pieces.