- Mix well all the ingredients for the filling in a mixing bowl except chopped spring onions. Leave it to marinate for 2 hours or overnight. Add in the chopped spring onions before dividing into 10 equal portions.
- In a separate mixing bowl, place all purpose flour, yeast, sugar and salt and give it a good mix. Pour water over gently while using a spatula to mix and combine.
- Once it has come together, knead it with your hand into a dough ball. Bring it over a floured mat and continue to knead for 7-10 mins until the dough is smooth and pliable. Set it aside, covered and let it rest.
- In another small bowl, mix lard and pastry flour together to make into a thick paste. Set aside.
To Make Buns
- Prepare sugar and water solution and set aside. Preheat oven to 200°C.
- Sprinkle flour over baking mat and roll out the dough into a rectangular with a 4mm thickness.
- Spread the lard and pastry flour paste over the entire surface.
- Then fold it up and seal both ends by pinching the seams together.
- Cut into 10 equal portions.
- Take one portion of the dough and pull in all directions and fold over then seal.
- Join the 2 ends together and flatten with a rolling pin to make a 12cm disc.
- Place a portion of the meat in the centre of the disc and bring the sides together and seal to make into a round bun shape.
- Dip the smooth side of the bun into sugar water solution and dip into sesame seeds to cover the surface. Place completed bun onto lined baking tray.
- Bake buns in preheated oven and bake for 10 mins with oven door slightly ajar and another 10 mins closed completely. If buns are not brown enough, continue to bake for another few more mins. Remove and cool on cooling rack.