In a mixing bowl, combine the duck breast, ginger, spring onions, egg yolk, soy sauce, sesame oil, and 5-spice mix if using, mix well and season with salt and pepper to taste.

Set the filling aside until ready to use.

In a small bowl, dissolve the dry yeast in the lukewarm milk and set aside.

Combine the flour, sugar, and sea salt in a large mixing bowl, add the yeast mixture and mix well to form a smooth dough.

Add the vegetable shortening to the dough and continue kneading until everything is well-incorporated and the dough is smooth.

Cover the dough and let it rest for 1 hour or until doubled in size.

Once the dough has risen, deflate it and roll it out on a floured surface to a 1-2mm thickness.

Cut the dough into circles using a cookie cutter or the rim of a glass.

Add a spoonful of the duck filling to the centre of each dough circle.

Pinch the edges of the dough together to seal the dumplings.

Place the dumplings on a lightly greased steamer basket and steam for 10-12 minutes until cooked.

Serve hot.