Cheat’s Pork and Cabbage Bao

Ingredients

• 600g self-raising flour, plus extra for dusting

• 450g natural yoghurt

• ½ chinese leaf, finely chopped

• 125g pork mince

• 2 salad onions, finely sliced, plus extra to finish

• 2 tsp finely grated ginger

• 2 tbsp hoisin sauce

• 2 tbsp vegetable oil

• 3 tbsp chilli oil, for dipping

Directions

• Step 1

  In a bowl, mix the flour with the yoghurt and a little salt until a shaggy dough forms. Turn out onto a floured surface and knead for 2 mins, until smooth but sticky; cover and leave to rest.

• Step 2

  For the filling, put the chopped chinese leaf in a sieve, add a big pinch of salt and toss; leave for 15 mins, then twist in a clean tea towel to wring out excess moisture.

• Step 3

  Put the chopped leaf in a mixing bowl with the pork mince, salad onion, ginger and hoisin sauce; mix well.

• Step 4

  Divide the dough into 16 and roll each piece into a 12 cm circle. Put 1 heaped tbsp of filling in the centre of each, fold up the edges, then pinch and smooth the top to seal.

• Step 5

  Heat the vegetable oil in a frying pan; fry the bao for 2-3 mins on each side, until golden. Add a splash of water, then cover and steam for 2-3 mins until cooked through. Scatter with the extra salad onion and serve with the chilli oil.