Ingredients

Method

Place all the dough ingredients into a large mixing bowl making sure you place the salt on one side and the yeast on the other and combine together. Knead for 8-10 minutes and form into a ball. Place a cloth over the bowl and allow to sit at room temperature for 1 hour.

Peel and julienne ( dice finely, all the same size) the carrots, onion, mushrooms and courgette. Add them to a bowl of water with 1 tablespoon of salt for 5 minutes then drain the vegetables and fry in a pan with a little of the olive oil for 10 minutes. Put to one side.

Mince the garlic and add it to the pork mince together with the soy sauce and the rest of the olive oil and mix thoroughly. Now fry the pork mince on a medium to high heat until cooked.

Line the steamer basket with parchment paper.

Add the meat to the vegetables together with the pepper and fresh chives and mix thoroughly.

Push the air out of the dough and take a small piece of dough about 40g and roll out on a floured board to a 10cm round disc. Place the disc in the palm of your hand and fill it with 2 tablespoons of the meat mixture.

Bring all the sides of the dough up to the centre and pinch together to seal the mixture inside. Place in the steamer basket. When you have made all your buns allow them to swell at room temperature for 20 minutes.

Steam the buns for 20 minutes. I was given a tip once that if you put a cloth over the steamer before you put the lid on it stops and condensation drips falling on the buns while they are steaming and you don't have soggy buns.

Serve immediately.