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Place the self-raising flour and natural yoghurt in a large mixing bowl and mix until a shaggy dough forms. Turn the dough out onto a clean, lightly floured work surface and knead until mostly smooth, 1 to 2 minutes. The dough should feel a little sticky.
Return the dough to the mixing bowl, cover with a plate and let rest for 10 to 15 minutes.
Meanwhile, place the filling ingredients in a medium mixing bowl and season with a pinch of salt and pepper. Using chopsticks or your hands, mix until well-incorporated and set aside.
Divide the dough into 12 portions and roll each into a 10cm circle. Add around 2 teaspoons of the filling to the centre of each circle and wrap up to seal.
Place your buns onto small pieces of greasproof paper seem-side-down, then arrange them in a single layer in a steamer basket – you may need to work in batches. Steam for 7 minutes. Meanwhile, combine the dipping sauce ingredients in a small bowl and set aside.
Heat a splash of vegetable oil in a large frying pan set over a medium-high heat. Fry the buns until both sides are golden and crispy, around 2 to 3 minutes per side, then serve hot with the dipping sauce – enjoy!