Mix the dry ingredients together first, then add the lard and water and knead until smooth.
Leave the dough to raise in a covered container for about 1 hour.
Shape the dumpling by dividing the dough into 10 equal parts (about 40g each).
Flatten each into a circle, and then roll so that the circumference is flattened more than the center of the circle.
Place a portion of the filing into each bun.
Pleat up the dumpling.
Leave to raise for another 40 minutes or about twice its own size.
Steam at high heat for 20 minutes.
Allow some heat to be released, and the buns to cool where they are steaming for 3-4 minutes.
Serve with other dim sum dishes.
