Pork baozi

Dissolve the yeast and sugar in 270 ml of warm water (about 37 °C). Add the flour and vegetable oil and bring it together into a dough. Knead for 8–10 minutes until smooth and springy.

Cover the bowl with cling film and leave in a warm place for an hour, until the dough doubles in size.

Finely chop the cabbage, toss with half the salt and leave for 10 minutes. Squeeze out the juice with your hands.

Grate the ginger and finely chop the green onions. Mix the pork with the ginger, green onions, soy sauce, sesame oil, remaining salt and 3 tbsp of water. Stir in one direction for 2 minutes until sticky, then add the cabbage.

The water and stirring in one direction keep the filling juicy, so the juices stay inside the bun.

Punch down the dough, divide it into 12 balls and roll each into a 10 cm circle, thinner at the edges and thicker in the middle.

Put a spoonful of filling in the centre of each circle, pleat the edges all the way round and twist them closed at the top. Set each bun on a square of baking paper.

Cover the buns with a tea towel and leave for 15 minutes to puff up.

Arrange the buns in a steamer over boiling water, 2 cm apart. Cover and steam over medium heat for 15 minutes.

Lift the lid away from you: the steam can scald.

Turn off the heat and leave the buns under the closed lid for 5 minutes so they don't collapse. Cut one open: the pork should have no pink and the juices should run clear. Done!

If there is any pink inside, steam the buns for another 5 minutes.