FOR THE DUMPLINGS

200g (7oz) plain (all-purpose) flour 2g (scant ½tsp) active dry yeast

1 tsp sugar

100ml (3½fl oz) warm water 1 large or 2 small aubergines

(eggplants), finely diced 2 tbsp light soy sauce

1 tsp medium curry powder 1 tsp sugar

½ red chilli, finely chopped

2 garlic cloves, finely chopped or grated

1cm (½in) piece of ginger, grated 1 spring onion (scallion), finely chopped, to garnish

FOR THE DIPPING SAUCE

1 tsp sugar

2 tbsp light soy sauce

½ tbsp rice wine vinegar

½ tbsp chilli oil 1 tsp sesame oil

1 tsp sesame seeds 1 tbsp water

1. Pour the flour into a largebowl and combine theyeast, sugar and warmwater in a jug; once it hasformed a froth, whisk againand then add to the bowl offlour and stir until combined. Gently knead thedough for a minute until it is soft and bouncy, then cover the bowlin cling film (plastic wrap) or atea towel and set aside in awarm, dry area for 1–2 hours, or until the dough has doubled in size.

2. Meanwhile, make the filling. Place a frying pan (skillet) over a medium heat and add the dicedaubergine, light soy sauce, currypowder, sugar, red chilli, garlic andginger. Fry for about 5 minutes, stirring frequently. Add 50ml (generous 2½fl oz) water and fry for another 5–10 minutes, or until the aubergine is soft and the water has evaporated. Leave to cool.

3. Once your dough has risen, cutit into 4–6 equal pieces. One by one, flatten the pieces of doughusing the ball of your hand and then roll them into roundwrappers, about 10cm (4in) in diameter and 7mm (¼in) thick.

4. Place 1 teaspoon of the fillinginto the centre of each wrapper –don’t be tempted to add too muchfilling as it will be difficult to sealotherwise. Pleat the wrapper ina clockwise motion, pinching itat every turn, until you seal thedumpling wrapper completely.Once the bun is sealed, setaside on a square of parchment paper. Repeat for all the dumplings.

5. Set up a steamer over a highheat. Arrange the buns, still on the parchment paper, in thesteamer and cook for 12 minutes – don’t remove the lid until yourtimer goes off. You may need to cook these in batches.

6. Meanwhile, combine all the dipping sauce ingredients in a bowl.

7. Remove the buns from thesteamer (they should be puffedup and fluffy) and scatter overthe chopped spring onion.Serve with the dipping sauce.