Make the dough

• Combine the flour, yeast, sugar, salt, oil and lukewarm water in the bread machine.
• Knead until you get a smooth, elastic dough, then let it rise until doubled.

Portion and roll the dough

• Divide the dough into 10 equal portions.
• Roll each portion out like a dumpling wrapper, keeping the middle thick and the edges thin.

Fill and shape the buns

• Place a generous amount of dumpling filling in the centre of each wrapper.
• Wrap it up like a steamed bun, then place the folds on the bottom and roll it out until it is fairly flat.

First egg wash and bake

• Brush the buns with a first round of egg wash.
• Bake until the egg wash sets.

Second egg wash and finish baking

• Brush with a second round of egg wash and sprinkle with sesame seeds.
• Bake until golden brown.

Cool and serve

• Let the buns cool until cool enough to handle.
• Serve while still warm.