Photography JASPER YU Art Direction & Styling NIKKI HO

By Wong Kok Shying, group dim sum master chef from The Quayside Group

50g sugar
5g yeast
10g baking powder
300g plain flour
20g Crisco All-vegetable shortening*
150g water
Oil, for deep-frying

*Available at Phoon Huat

1 Combine the sugar, yeast, baking powder, flour and vegetable shortening in a mixing bowl. Add water slowly, kneading the mixture until the ingredients are well incorporated.
2 Continue kneading until the dough becomes smooth. Cover with cling wrap or a damp cloth, and let it rest for 5min.
3 Roll the dough out into a 3cm-wide strip, and cut it into 2.5cm-long pieces.
4 Transfer the man tou into a steamer and let them rest for 20min, then steam for 5min.
5 Heat oil over medium-high heat in a wok. Add the man tou and flip them constantly to ensure they are fried evenly on all sides. Remove from the wok once they turn golden-brown, drain the oil, and serve.

This article was originally published in Simply Her May 2015.