Donal Skehan: Steamed pork buns

Surprisingly easy to make, these tender steamed buns are filled with aromatic pork and are best enjoyed warm from the steamer. Sieve the flour and cornflour into a large bowl, stir through the caster sugar. In a jug combine the yeast, oil and water and pour into the dry ingredients.

Mix until fully combined and a dough is formed, knead for 8-10 minutes. Place in a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour and 30 minutes until risen and doubled in size.

Heat a large frying pan over a medium heat and add the oil. Add the shallots and fry for 2-3 minutes until tender, add the pork and cook for 5-6 minutes or until golden, add the soy sauce and oyster sauce and stir through the pork until combined.

When the dough has proved for two hours place into a free standing mixer once again with a dough hook along with the baking powder and mix to combine, return to the bowl cover with a damp tea towel and leave for a further 15 minutes.

Once the dough has risen turn onto a lightly floured surface and divide into 12 buns.

Flatten out into a circular shape 4 inches diameter. Place some of the pork mixture in the centre, bring the dough in from the edges to join at the top and seal.

Place on a flattened muffin case, sealed side down and then place in a steamer to cook for 12 minutes, ensuring the water does not touch the buns.