- Heat up oil in a pan and stir fry onions, mushrooms, char siu and yellow chives. Add sauce mix and cook until sauce thickens. Set filling aside to cool and divide into 20 portions.
- Beat lard, butter and sugar together until light and fluffy. Fold in sieved flour. Add water to form a soft dough. Knead until smooth. Form the dough into a long roll. Divide into 20 equal portions and flatten each portion to form rounds.
- Wrap each portion of filling with a piece of dough to form puffs. Glaze with beaten egg.
- Bake pork puffs at 190°C for 15-20 mins until golden brown and cooked.