Barbecue Pork Steamed Buns

Serves 12

For the buns:

* 175- 200 g/6-7 plain flour

* 1 tbsp cried yeast

* 125 ml/4 fl oz milk

* 2 tbsp sunflower oil

* 1 tbsp sugar

* 1/2 salt

* spring onion tassels, to garnish

* fresh greens salad leaves, to serve

For the filling:

* 2 tbsp vegetable oil

* 1 small red pepper, deseeded and finely chopped

* 2 garlic cloves, peeled and finely chopped

* 225 g/8 oz cooked pork, finely chopped

* 50 g/2 oz light brown sugar

* 50 ml/2 fl oz tomato ketchup

* 1-2 tsp hot chilli powder, or to taste

Put 75 g/3 oz of the flour in a bowl and stir in the yeast. heat the milk, oil,

sugar and salt in a small saucepan until warm, stirring until the sugar has

dissolved. Pour into the bowl and, with an electric mixer, beat on a low

speed for 30 seconds, scraping down the sides of the bow;l, until blended.

Beat at high speed for 3 minutes, then with a wooden spoon, stir in as much

of the remaining flour as possible, until a stiff dough forms. shape into a

ball, place in a lightly oiled bowl, cover with clingfilm and leave for 1 hour

in a warm place, or until doubled in size.

To make the filling, heat a wok, add the oil and when hot add the pepper

and garlic, Stir-fry for 4-5 minutes. ass the remaining ingredients  and bring

to the boil, stir-frying for 2-3 minutes until thick and syrupy. Cool and reserve.

Punch down the dough and turn onto a lightly floured surface. divide into

12 pieces shape into balls, cover and leave to rest for 2 minutes. Roll each

ball to a 7.5 cm/3 inch circle and place a heaped tbsp of filling in the

centre. For each circle, dampen the edges, the bring them up and around

the filling, pinching together to seal. Place seam-side down on nonstick

baking parchment. Leave to rise for 10 minutes.

Bring a large wok half-filled with water to the boil, place the buns in a lightly

oiled chinese steamer, without touching each other. cover and steam for

20-25 minutes. Remove and cool slightly. Garnish and serve.