Make the dough

• Add the self-raising flour and Greek yoghurt to a bowl.
• Combine until a bouncy dough forms.

Make the filling

• Combine the beef mince with a handful of aromatics and sauces.
• Add the chives (or swap for lemongrass and basil for a fresh, herby option) along with the soy sauce, sesame oil, garlic and ginger.
• Mix until well combined.

Shape the bao

• Flour your surface.
• Slice the dough into 4 pieces.
• Roll out the wrappers.
• Place a spoonful of the filling into the centre of each wrapper.
• Wrap the dough up around the filling and seal.

Steam the bao

• Place all of the dumplings into a steamer.
• Steam until fluffy and cooked through.

Crisp the bottom (optional)

• Heat a little oil in a pan.
• Fry the steamed bao until you've got a crispy bottom.
• Serve and enjoy.