Add sugar and yeast to the warm water. Stir and let it sit for 8 minutes.

If you see small bubbles and smell a strong yeasty aroma, it’s active and ready to use.

If nothing happens, your yeast may be dead - restart with fresh yeast.

Tip: Always check expiry dates if your yeast doesn’t foam.

Pour the yeast mixture into the flour. Add milk and oil. Mix until a rough dough forms, then knead with your hands until combined.

Transfer to a bench or silicone mat and knead for about 15 minutes until smooth and elastic.

Cover with cling wrap or a damp towel and let rest for 5 minutes.

Lightly flour your work surface.

Roll the dough into a long rectangle, then cut into 8 equal strips.

Take one strip and roll it thinner and longer into a very long strip.

Lightly brush one side with cold water.

Skewer your lap cheong or mozzarella stick. Place it diagonally on the dough and wrap the dough around it in a spiral, slightly overlapping each turn to fully cover the filling.

Repeat with remaining strips.

Place mantou dogs into a lined steamer, leaving space between each.

Steam on medium heat for 8 minutes.

Turn off heat and let them sit in the steamer for another 2 minutes before opening the lid.

For steamed version: Serve immediately and enjoy!

Allow steamed mantou dogs to cool completely.

Heat oil to 170–180°C.

Deep fry for 1–2 minutes until golden brown and crispy.

Drain on paper towel.

Drizzle with ketchup, mustard and condensed milk for that sweet and savoury combo

Serve hot and enjoy!