Steamed pork and vegetable buns

Dissolve the dry yeast in one cup lukewarm water with the sugar and salt.

Add the vegetable oil, then the flour; mix, then work by hand to a dough.

Cover the dough and let it rise.

Cut the onion crosswise into matchsticks and chop; chop the carrot and green onion.

Sprinkle salt over the chopped vegetables, mix by hand and let them sit until water is drawn out.

Process the pork belly with the garlic; season with soy sauce, sesame oil and black pepper and mix well.

Squeeze the water out of the vegetables and add them to the pork.

The dough has doubled after 40 minutes; knead again and cover.

Heat one tablespoon vegetable oil and stir fry the filling about three minutes, adding more black pepper and sesame oil; transfer to a bowl.

Put six cups of water in the steamer and set two racks in it.

Halve the dough, halve again, and divide into pieces using the fingers.

Roll each piece into a circle about 10 centimetres across, thicker in the centre than at the edge so it does not tear.

Fill each round and pleat closed into mandu shape; 16 fit the steamer.

Let the shaped buns sit 20 minutes.

Sauce: mix one third cup soy sauce, two tablespoons vinegar, two teaspoons sugar, green onion, chili pepper and roasted sesame seeds.

Steam over medium-high heat for 20 minutes, then turn off the heat and open the lid.