Pork bao from the director's mother's recipe

Whisk the flour and the dry yeast together, then add the water and fold it together with a rubber spatula until a cohesive dough forms.

Turn the dough onto a lightly floured countertop and knead, adding flour or water as needed, until it is not too sticky and not too dry.

Lightly oil a bowl, put the dough in, cover and rest two hours; make the pork filling during this time.

After the two hour rest the dough should about double. Turn it onto a heavily floured surface and knead it briefly to bring it together.

Punch a hole in the centre of the dough 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 the carrot, scallions and Chinese cabbage.

Put half a pound of ground pork in a large bowl and saute the other half in a little vegetable oil until golden brown, then combine the two.

Add the cabbage, carrot, scallions, ground ginger, oyster sauce, Chinese cooking wine, toasted sesame oil, olive oil, chicken bouillon powder, salt and pepper, and the beaten egg, and mix with gloved hands until homogenous.

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

Close each one with the pleating and twisting technique.

Steam in a bamboo steamer lined with oiled parchment paper for 15 minutes, then rest undisturbed 5 minutes before lifting the lid.