Instruction

• step 1 Heat the oven to 200C/fan 180C/gas
• Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack
• Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth
• Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size
• step 2 Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins
• Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well
• Can be made up to 3 days ahead
• step 3 Turn out the dough and knead briefly, then pull into 12 even-sized balls
• Flatten with your hands, then put a teaspoon-size blob of the filling in the middle
• Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet
• Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy
• Brush with egg and bake for 20 mins until golden
• Serve warm with dipping sauce
• Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed