Step 2

Place in a large bowl, cover with oiled cling film and leave in a warm place until doubled in size, about 1 hour.

Step 3

Meanwhile, heat the oil in a pan and fry the bacon until crisp, about 5 minutes. Add the ginger and garlic and fry for 1 minute, then stir in the soy sauce, honey and tomato purée. The filling can be made up to 3 days ahead.

Step 4

Turn out the dough, knead briefly, then divide into 12 even balls. Flatten each with your hands and place a teaspoon-sized blob of filling in the centre. Draw the dough up around the filling, pinch closed, then place seam-side down on a large baking sheet.

Step 5

Cover with oiled cling film and leave to rise for about 30 minutes until the dough feels pillowy.

Step 6

Brush with beaten egg and bake for 20 minutes until golden. Serve warm with dipping sauce.