Gua Bao (Steamed Buns with Sticky Pork)

Divide the dough into small balls. On a floured surface, roll out each ball of dough into oval shapes, about 5mm thick. Brush the top with a little oil and fold the bun over. Cover your buns and set aside to rise for about 30 minutes.

In a mixing bowl, add the pork neck steak strips, oyster sauce, light and dark soy sauce, hoisin sauce, honey, Shaoxing wine, sesame oil, ginger, garlic, and chilli. Mix well so all the strips are coated in the marinade.

Heat a wok until smoking hot. Add the vegetable oil, then seal (brown) the pork strips in batches until the pork is cooked through. Set aside.

Add the apple cider vinegar, the rest of the water, white sugar, and salt to a small saucepan. Bring to a boil, then remove from heat. Place the carrots in a medium bowl and cover with the hot apple cider vinegar solution. Cover with a lid or cling wrap to create a quick pickle. Let the carrots pickle in the solution for 10 minutes, then strain. Add the shredded red cabbage, pak choi, and spring onions to the pickled carrots and refrigerate until cold. Season with a little salt and pepper, then mix well.

Bring a pot with water to boil, place a bamboo steamer on top. Brush the steamer with a little oil and place 2-4 bao buns into the steamer (depending on the size). Cover and steam until cooked and puffy.

Heat a small pan to medium heat, then dry toast the sesame seeds until golden brown, then set aside.

Once all the buns are steamed, fill them with the sticky pork and then the vegetables. Garnish with toasted sesame seeds and coriander.