Ingredients: 



Dough:
Plain flour             110 g
Baking powder           1 tsp rounded
Caster sugar            25 g
Lard                    1 tsp
Cold water              50-60 ml.
Vinegar                 1/4 tsp



Filling:
Roast pork              60 g
Shallot                 1 clove
Oil                     1 tsp



Sauce:
Sugar                   1/2 tsp
Cornflour               1 tsp
Pepper                  few shakes
D. Soya sauce           1/2 tsp
L. Soya sauce           1/2 tsp
Oyster sauce            2 tsp
Sesame oil              1/4 tsp
Water                   2 tbsp


8 pieces grease-proof paper (6 cm * 6 cm)



Method:
1. Prepare steamer. Start to heat water when finish making the dough.
2. Slice roast pork and cut into finger-nail sizes.
3. Mix sauce ingredients in a bowl.
4. Crush and shell shallot. Saute in 1 tsp oil, when brown, remove from wok and 
   discard. Add sauce, when bubbles start to form, add roast pork, cook until 
   sauce thickens. Dish and divide into 8 portions, cool on a plate.
5. Sieve flour, baking powder, and sugar together. Make a well in the center, 
   add lard and water (with vinegar), mix well to form a fairly firm dough.
6. Form the dough into a roll and divide into 8 portions.
7. Roll each portion to a round, add 1 portion of filling in the center, gather 
   pleats round the edge of the dough and shape to form a bun. Place on a piece 
   of grease-proof paper.
8. Steam over high heat for 15 mins. Serve hot.