For the pork filling: Mix the minced pork with all the seasoning, marinate for 30 minutes.

For the dough: mix flour and salt together, then add in instant dried yeast, mix well. Then add in water gradually to form a dough. Knead the dough for about a minute, or until the dough is smooth. Let it rest for 30 minutes.

For the pastry: mix the lard and flour together, set aside.

Roll the dough into rectangle, then spread the lard pastry on top. Roll it into cylinder. Divide the dough into 6 to 8 pieces.

Roll a piece of dough into small rectangle, fold it. Then roll into round shape.

Add the pork filling and spring onion, seal it into a ball.

Brush some water on the dough surface, then coat in white sesame. Pop in preheated oven at 200C, bake for 20-25 minutes.