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1
Mix together all the ingredients for the filling and leave to rest in the refrigerator for 1 hour.
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2
Place in a large bowl or food mixer 375 grams flour, baking powder, yeast, sugar, and salt.
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3
Add the warm water and melted lard, and mix into a dough.
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4
Add the cold water all at once and continue to mix for 8 minutes until the dough is smooth and elastic. Add more flour as necessary, a little at a time, if the dough is too sticky.
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5
Shape into a dough ball and leave to rest for 30 minutes.
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6
Knead the dough to allow the air to escape.
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7
Take small portions of dough and shape into balls of approximately 40 grams. Press into small circles of 10 cm.
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8
Place a tbsp. of filling into the center of the dough and close up into a parcel. Pinch the edges together to ensure a complete seal.
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9
Repeat with the remaining dough and filling.
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10
On a floured surface, leave the buns to rise for 20 minutes, covered with a clean towel.
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11
Heat the water in the steamer and place each bun on a sheet of greaseproof paper, (alternatively on banana leaves), to ensure the buns do not stick to the steamer.
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12
Take care to place the buns separately so they do not stick together during cooking.
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13
Steam for 15-20 minutes or until the surface is firm and shiny, and they appear to break up like bread rolls.
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14
Serve immediately with soy sauce.
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15
Leftovers may be frozen and reheated in the microwave on medium heat.
