Line the steamer trayor plate with some parchment paper. Brush a little oil over it.
Dust the worktop with some flour.
Roll out the dough into a big circle that is about ½ inch in thickness.
Uisng a cookie cutter or a lid that is about 3 inches in diameter, cut circles from the dough.
Gather up the sides and roll it again. Cut circles. Keep on doing that till all the dough is used up. If the dough cannot be rolled, let it rest for 5 minutes and it will become pliable again.
Brush some oil over all the circles.
Fold them into half, to resemble a semi circle or half moon.
Using your rolling pin, gently roll over the semi circle once to flatten it a bit. Remember, roll gently.
Place the rolled semi circles on the prepared steamer tray.
Allow the buns to ferment for 30 minutes.
Heat water some water in the steamer till it begins to boil.
Place the tray or plates with the buns in the steamer.
Steam for 8-10 minutes.
Remove the tray or plate from the steamer.
Let the buns cool down a bit.
Remove from the parchment paper.
Slowly pull apart from the folded seam. Each bun should open up easily.
Smear some red chilli sauce and sweet and sour sauce on the inside of the bun.
Add the filling and salad.
Serve with extra sauces on the side.