Disperse the yeast in the milk and set aside.

In the bowl of your stand mixer, measure the flour, add salt and sugar and whisk.

Make a well in the center, pour in the milk-yeast mixture and one tablespoon oil.

Mix everything together with a wooden spoon just until no longer wet.

Attach the dough hook and knead the dough until smooth, about 10 minutes.

Pinch a piece of dough to feel if it is soft and elastic. If not, knead for another minute.

Coat the inside of a large bowl with the remaining tablespoon of oil.

Dust your work surface with flour, dump in the dough and form into a ball.

Place the dough in the prepared bowl, rolling it around to coat the entire surface with oil.

Cover the bowl with cling film and leave the dough to rise until double in volume, about an hour.

While the dough rises, place the ground pork, chives, carrot, garlic, ginger, salt and pepper in a bowl, and mix well.

Add the ground coriander, five-spice powder, soy sauce, oyster sauce and sesame seed oil, and stir to combine.

Add the chopped jicama and mix until evenly distributed.

Punch down the dough, put back into the mixer and knead (at lowest speed) for about two minutes.

Sprinkle flour on your work surface, dump in the dough and roll unto a log about a foot long and three inches wide.

Cut the log into halves vertically then cut each half into eight equal pieces.

Place the dough on the palm of one hand and drop a tablespoon of filling at the center.

Using the thumb and forefinger of your free hand, fold and pinch the edges of the dough.

With your other hand cupping the filled dough, turn it around slowly while your other hand continues folding and pinching the edges.

Continue turning, folding and pinching until the filling is sealed.

Lay the sealed dough on a piece of greaseproof paper.

Repeat until all pieces of dough have been filled.

Arrange the baskets over the steamer pot and cook the pork buns over briskly boiling water for 20 minutes.

Serve your steamed pork buns immediately.