Measure all of the dry ingredients into a large mixing bowl or the bowl of an electric stand-mixer (if using).

Measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn't be boiling hot.

Using the dough hook on medium speed, mixing the liquid ingredients into the dry ingredients. Depending on the type of flour which you have used, you might need more or less liquid that than stated in the recipe.

Once you have a sticky dough, continue kneading the dough on medium speed until it becomes soft and smooth to touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.

Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.

Place the ball of dough back into the (clean) mixing bowl.

Cover the bowl with some cling film or a re-usable bowl cover.

Place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.

Place the oil, shallots, garlic and sea salt into a small saucepan over medium-high heat.

Sauté the shallots and garlic until they have softened and are aromatic.

Add the sugar, soy sauce, oyster sauce, sesame oil, dark soy sauce, pepper and chicken stock.

Simmer gently for a few minutes.

Add the chopped pork.

Simmer for a few more minutes until the pork has warmed through.

With the sauce on a medium simmer, pour in the cornflour (cornstarch) slurry.

Stir until the mixture thickens. You want a fairly thick mixture so that the filling does not run everywhere when you eat it.

Taste for seasoning.

Transfer the mixture to a large, shallow bowl and allow it to cool completely. The mixture will thicken more upon cooling.

Place the dough onto a clean surface and knead it gently a few times with your hands.

Use a large rolling pin to roll it out into a large rectangle shape.

Fold the rectangle in half, from left to right.

Then fold the rectangle in half again, from top to bottom.

Use the rolling pin to flatten and shape the dough into a large rectangle.

With the longer side of the rectangle in front of you, roll the dough into a log.

Divide the dough into 10 equal pieces with a sharp knife.

Take a piece of dough and use a small rolling pin to roll it into a flat, round shape.

Then use the rolling pin to thin and stretch out the edges, so that the middle of the dough is slightly thicker than the edges. The dough should measure approx. 15 cm/6 inches in diameter.

Place the rolled out dough into your left hand (if you are right-handed).

Place a tablespoon of the filling into the centre of the dough.

Use the thumb and index finger on your right hand to crimp the edges of the dough together.

Pinch the crimped edges together, and twist slightly to seal the buns.

Place the prepared bun onto a large baking sheet lined with baking paper.

Repeat the above steps for the remaining buns.

Once all of the buns have been prepared, cover them with a clean, damp tea towel. Place the tray somewhere warm for about 30 minutes, or until the buns are slightly puffed.

Meanwhile, prepare the steamer on the stove (see Kitchen Notes below).

Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.

Serve the buns immediately.