Cut pork or chicken into 2 -3 cm cubes. Mix the 5 spice with the meat. Put into basket. Add 300 g water. Set time to 10 minutes, temp Varoma, speed 3.
When done remove basket with meat set aside drain bowl.
Chop garlic and ginger in bowl 4 sec speed 7, add green onion, chop 2 sec at speed 6. Add meat and shred speed 8 about 5 seconds. Add the rest of the ingredients mix speed 5 for 6 seconds.
Put filling in covered bowl in fridge.
Start this section about 1 hour 45 minutes before you plan to eat buns.
Rinse the bowl. Add all ingredients except baking powder to bowl. Mix speed 7 for 5 sec. Set time to 2 minutes speed interval or until dough is shiny.
Do not remove from bowl. Leave to rise 1 hour. It will come all the way to the top.
Add baking powder, knead at interval for 2 min. Remove from bowl.
Lightly oil varoma trays. On floured board or table divide dough into 8 pieces. Roll each to a 10 cm round. Put large spoon full of filling in round. Pinch dough around filling. Place in varoma using both sections. Leave 2cm space between. Add 600 ml water minimum. Set time 5 minutes, temp varoma, speed 3 to bring varoma up to temp. You can start with hot water to shorten this time. When steaming set varoma in position. Steam 25 minutes, temp Varoma speed 3.