You can knead the dough by hand or in a kneading machine. I generally use a food processor and then do the final kneading by hand. Place dry ingredients into the bowl of the food processor or kneading machine and whisk to combine. Then add as much of the milk as required and the tablespoon of sesame oil and knead to obtain a soft, smooth and elastic dough.

Transfer the dough to a lightly floured surface and form into a smooth ball. Place it in a lightly oiled bowl, cover loosely and let it rise at room temperature until doubled in size. This should take between one to two hours.

Heat the oil in a wok and add the garlic and ginger. Sauté till the garlic loses its raw smell. Add the onions and sauté till transparent and soft. Add the remaining vegetables and sauté for a few minutes till they cook but are still crisp. Stir in the sauces and seasonings. Let it cool completely. Your filling should be moist but not wet else you will have soggy steamed buns.

Once the dough has proofed, deflate the dough and place it on a lightly floured surface. Form into a smooth ball.

Cut 12 4-inch squares of parchment paper. Cupcake liners also work very well. You can also use squares of plantain leaves if you can find them.

Divide the dough into 12 equal portions, and shape each into a smooth ball. Roll each ball into a 4” circle. Make sure the edges are thinner than the middle. Place a portion of the filling in the centre of the round of dough. Pull the edges together and close, or pleat the edges closed. Place on a square of parchment paper, cupcake liner or plantain leaf bit, either pleat side up or pleat side down.

Place the buns on a baking sheet or cutting board. Cover loosely with a damp towel and allow them to proof till about double in size, about 30 minutes.

Set up a steamer, and bring water to a simmer. Arrange the buns on the steamer basket, about 2” apart. If you have to work in batches, keep the remaining buns in the refrigerator to keep them from over proofing.

Wrap the underside of the steamer lid in a cotton towel and then close the steamer basket. The cotton towel will absorb the extra moisture and prevent it from dripping on the bus. Steam over the simmering water for 10 to 15 minutes. Turn off the heat, and leave the buns in the covered steamer for 5 more minutes to prevent them from collapsing.

Remove the buns and let them cool slightly before serving. Serve with sauces of your choice.