How to make it

1. Dissolve the yeast in lukewarm water in a large mixing bowl. Add 1 cup of flour. Mix thoroughly. Cover with a cloth and allow to rise for 1 hr, until bubbles appear. Dissolve the sugar in  the boiling water and then mix in the oil. Stir well. Cool until lukewarm. Pour the sweet water into the yeast mixture. Add the remaining flour. Knead the dough on a lightly floured board until smooth.
   

2. Place the dough in a  large, greased bowl, cover and set aside  in a warm place until doubled in size (approx 2 hours).

3. To make the filling, heat a good film of oil in a large frying pan or wok. Stir-fry the spring onion and garlic for 30 seconds. Add the pork and stir-fry for 5-8 minutes until well coloured and cooked through. Add the soy, oyster and char siu sauces and remaining sugar. Add dissolved cornflour and stir fry until the pork is glazed. Transfer to a bowl and allow to cool.
   

4. On a floured board, knead the dough for 1 minute and roll into one long, sausage-like roll 5cm in diameter. Slice the roll crosswise into 3cm pieces.

   Flatten each piece with the palm of your hand and roll with a rolling pin into 8cm rounds. Place 2 tablespoons of filling in the centre of each round of dough.
   Place each bun on a 5cm square of baking paper on a steamer tray.  Cover with a towel. Allow to rise for 1 hour, until dough springs back when pressed with a finger. 
   

5. Steam the buns over a pot of boiling water for 10 minutes or until the dough feels light and springy.
   

   
   

6. Serve sprinkled with spring onion and sesame seeds.