Method

1. Combine flour, baking powder and sugar in a large bowl. Add lard, water and vinegar. Mix to form a dough. Turn out onto a lightly floured surface and knead (see Techniques, right). Wrap in plastic wrap and set aside for 30 minutes.

2. Meanwhile, heat oil in a large frying pan over a medium heat. Add shallot and garlic and cook until softened. Add pork, and sauces. Combine cornflour and extra water. Add to pan and simmer until mixture thickens. Remove from heat. Set aside.

3. Divide dough into 8 balls. Fill each with 1 tablespoon mixture (see Techniques, below). Seal, then brush with oil. Line steamer basket with baking paper. Arrange balls, seal face down, in a single layer. Snip tops with scissors.

4. Pour water into a large pan or wok to 5cm and bring to a simmer. Put steamer over pan and steam for 20 minutes or until buns are just firm. Serve.