Prep 10 mins (plus proving) • Cook 1 hour • Makes 16.

Portrait of Tammy Strobel
Prep 10 mins (plus proving) • Cook 1 hour • Makes 16.

1 cup warm water •¼ cup caster sugar •7 g sachet dried yeast •3 cups plain flour, sifted •¼ tsp salt •¼ cup peanut oil FILLING (see tip) 1 tbsp peanut oil •3 spring onions, finely sliced •1 clove garlic, crushed •300 g pork mince •2 tbsps soy sauce •2 tbsps oyster sauce •1 tbsp honey •2 tsps sesame oil •Sauce of choice, and green tea, to serve.

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TIP: Try this filling in wonton wrappers.

1 In a jug, combine water, sugar and yeast. Set aside 5 mins until frothy.

2 Sift flour and salt into a bowl. Stir in yeast mixture and oil to combine. Knead 5 to 7 mins on a floured surface. Place in an oiled bowl. Set aside in a warm place, covered, 1 hour.

3 FILLING Heat oil in a pan on medium. Saute onion and garlic 1 to 2 mins. Remove from pan. Add mince and brown 4 to 5 mins. Return onion mixture to mince with remaining ingredients. Boil, reduce heat to low and simmer 3 mins.

4 Roll dough into a 4 cm- thick log, cut into 16 pieces. Flatten into 8 cm rounds. Add 2 tsps mince mixture to centre of each, roll up sides and pinch seams. Place on lined tray and cover with tea towel.

5 Arrange half balls in a lined double-stacked steamer basket over a wok of simmering water. Reduce to low and steam, covered, 20 to 25 mins. Repeat. Serve with sauces and green tea.