Step 1

Sift flour, yeast, baking powder and salt into a large bowl.

Step 2

Whisk 1 cup warm water and sugar in jug until sugar dissolves. Add vegetable oil.

Step 3

Stir water mixture into flour mixture and mix until combined. Knead for 1 minute or until a smooth dough forms. Stand, covered, in a warm draught-free place for 1 hour or until the dough has doubled in size.

Step 4

Meanwhile, heat remaining vegetable oil in a large frying pan over medium heat. Cook echalot, stirring, for 3 minutes or until softened.

Step 5

Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant.

Step 6

Add pork, hoisin sauce, 1 tablespoon rice wine vinegar and sesame oil. Cook, stirring, for 1 minute or until well combined. Set aside to cool.

Step 7

Meanwhile, combine remaining vinegar, soy sauce and chilli in a small bowl to make dipping sauce. Set aside until you are ready to serve.

Step 8

Punch dough back with your fist. Knead into a ball. Cut dough into 12 even portions. With floured hands, press out and stretch a portion into a 10cm wide circle.

Step 9

Place 1 1/2 tablespoons of pork mixture into centre. Bring edges up around filling and pinch them together to seal. Repeat with remaining dough and pork filling to make 12 buns.

Step 10

Cut out 12 x 8cm square pieces of baking paper. Place buns on squares and add a few buns to a large steamer basket.

Step 11

Pour water into a wok until it's about one-quarter of the way up the sides. Bring water to the boil over high heat. Place steamer basket over wok, making sure the base doesn't touch the water.

Step 12

Steam buns, in batches, for 10-12 minutes, or until puffed and cooked. Serve immediately with dipping sauce.