You may wish to wear gloves for this bit, chop the chilies finely – seeds and all. Combine with the salt and leave at room temperature for at least 30 minutes – you can even do this the night before and leave the chilies in a jar until the next morning.

Smash the ginger with the flat part of a blade and place it in a small bowl. Cover with water – about 5 tablespoons should do it and leave it for a few minutes to infuse.

Combine the chicken and veal in a bowl. Add the water from the ginger – without the ginger – to the mincemeat. To combine the meat with the water, you may need to pick the mixture up and slap it against the side of the bowl. Once the water is combined with the meat – add the salted chilies and sesame oil and combine. Mix well and place the meat into the freezer for about 20 minutes. This helps to firm up the mixture so that it retains the ginger water during cooking.

Mix the dried yeast, sugar, and lukewarm water together until dissolved.

Add the yeast mixture to the plain flour in a large bowl and combine with your hands. You will need to add more water at this stage – another couple of tablespoons should do it – in order to make a stiff but moist dough.

Roll the dough out onto a floured board and knead for about 10 minutes – the dough will be ready when it is smooth and glossy. Cover with a damp cloth and leave at room temperature for at least 10 minutes.

Roll the dough into two long sausages – about 3 centimeters thick. If you have ever made challah before, this is a pretty similar process. Once rolled out, cut the dough into pieces about 3 centimeters long and dust lightly with flour – you will end up with approximately 20 pieces of dough. Each piece should be about the size of a 3 centimeters cube.

Now fold the other two opposite edges into the middle and pinch again – you will now have a dumpling with a cross shape of dough on it.

Bring in two of the remaining opposing edges and pinch in the middle.

Bring in the last two edges and pinch all the dough together – twist the top of the bun slightly to ensure that it holds its shape. If the dough doesn’t stay closed, dab the dough with a little water. Pinch it all together, and it will now hold.

The second option involves folding the dough over the meat mixture in a flan pattern. Fold the first part of the dough, turn the dumpling about an eighth and repeat the process until all the dough is folded over the mixture. Pinch the top of the dumpling and twist slightly. This process takes a little bit more practice to perfect but results in a very impressive-looking pork bun.

Place the dumplings in the steamer, leaving a little bit of space between each one so that they won’t stick together.

Once finished making all the dumplings, leave them at room temperature for about 20 minutes to allow the dough time to rise.

Steam the dumplings over high heat for about 15 minutes – make sure there is enough water in the wok so that it won’t boil dry. Keep the water boiling at a rapid pace for the full 15 minutes

Serve immediately with some soy sauce and perhaps a cup of Chinese tea – it is Yum Cha, after all!