Steamed barbecue pork buns

Sprinkle dry active yeast over warm water and let it get a 10-minute head start.

Add a little vegetable oil, a touch of white sugar and plenty of self-rising flour; mix with a wooden spoon to a shaggy dough.

Press together on the work surface and knead about 10 minutes until smooth and soft but not sticky, adjusting with flour or water.

Turn in a lightly oiled bowl, cover and rise in a warm spot about two hours until doubled.

Chop leftover rib meat and pulled pork; mix with sliced green onions, cayenne, sesame oil and enough hoisin to make it saucy; refrigerate.

Set a bamboo steamer over a couple of inches of water in a Dutch oven.

Deflate the dough, press it out on a lightly floured surface, halve it and cut one half into six pieces; round each into a ball and press into a disc.

Roll each disc to about an eighth of an inch thick and four to five inches across, thinning the edge more than the center.

Spoon in the filling without touching the dough, pleat and pinch around, moistening the edge with water if dry, and twist to seal at the top; set each on a square of parchment.

Proof covered in the cold steamer 30 to 45 minutes until noticeably puffed.

Steam covered on high exactly 10 minutes, timed from when the water boils and steam escapes; do not peek.

Turn off the heat and leave covered 15 minutes so the dough does not collapse and dimple.