Knead all ingredients into a smooth dough and let it rise at a warm place (dough should be doubled or overnight in the fridge).
Divide the dough into 8 portions, round out each piece into a circle shape (hand size). Place each circle on baking paper and place it in a bamboo basket and steam it over hot salt water.
Cut spring onions into rings. Cut cucumbers into slices and carrot into matchsticks.
twice cooked pork belly:
Boil pork belly 30 minutes in boiling water. Then refrigerate (preferably overnight in the fridge or a few hours in the freezer). Then cut it into slices.
Fry cold pork belly in a pan until both sides are crispy. Remove it. Stir chili bean sauce in the pan. Once you can 'smell' the sauce add spring onions, black bean paste and add a little sugar continue stirring. Deglaze with soy sauce and season with sugar and pepper.
Fill cuns with pork belly, cucumber, carrots and parsley/ cilantro. Fold together.