1

To make the bun dough, add the baking powder, yeast and salt to the warm water. Stir well and leave for a couple of minutes. Put the flour in a large bowl, make a well in the middle, then pour in the water. Stir until the mixture comes together into a dough. Tip out onto a floured surface and knead for 2-3 minutes or until smooth, then put in a clean bowl, cover and leave to prove somewhere warm for an hour.

2

Meanwhile, make the filling. Heat the oil in a large frying pan over a medium heat and fry the spring onions, garlic and ginger for a couple of minutes. Add the mince and five spice and continue to cook for 6-8 minutes or until the pork is cooked. Stir through the hoisin sauce and the prawns and cook for a further minute or two. Remove from the heat and set aside.

3

When the dough has proved, knock it back and divide into 8 evenly sized balls. Roll them out into thick discs around 12cm in diameter. Place a large spoonful of the pork and prawn mixture in the centre of each disc, dampen the edges of the dough with water and then fold the dough up around the meat like a parcel, pinching to seal in the middle at the top. Turn them over and shape them with your hands into neat circles.

4

Line both layers of the steamer with greaseproof paper and place four buns in each layer, leaving enough space between each to allow them to puff up. Place the steamer in a pan of boiling water (the water level should be quite low, and should not be high enough to touch the bottom rack of the steamer where the buns are) and steam for 10 minutes.

5

Meanwhile, make the salad. Whisk together the oil, soy, rice wine vinegar and chilli, pour over the shredded vegetables and stir well to combine.

6

Serve the steamed buns with the salad on the side and some soy sauce to dip the buns in. If you want a bit of extra heat, add some chilli flakes to the soy sauce.