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, mix the liquid ingredients into the dry ingredients.

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

Knead it by hand for a few more minutes on the kitchen benchtop.

Place the ball of dough back into the mixing bowl.

Cover the bowl with some cling film or a reusable 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.

Pour in the cornflour slurry.

Stir until the mixture thickens.

Taste for seasoning.

Transfer the mixture to a large, shallow bowl and allow it to cool completely.

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

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 roll it into a flat, round shape.

Thin and stretch out the edges so that the middle is slightly thicker than the edges.

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

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

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

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

Repeat for the remaining buns.

Cover the buns with a damp tea towel and place somewhere warm for about 30 minutes.

Prepare the steamer on the stove.

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

Serve the buns immediately.