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Sheng Jian Bao: Pan-Fried Pork Buns (生煎包)

Ingredients

• For the wrappers
• ▢ 250 g all-purpose flour, about 2 cups (see note 1)
• ▢ 1 tsp sugar
• ▢ 1 tsp dried instant yeast, see note 2
• ▢ 140 ml lukewarm water, about 9 tbsp
• For the filling
• ▢ 250 g minced pork, 9oz
• ▢ 2 tbsp spring onion, finely chopped
• ▢ ½ tbsp ginger, minced
• ▢ 2 tsp light soy sauce
• ▢ ½ tsp Shaoxing rice wine
• ▢ ½ tsp sesame oil
• ▢ ¼ tsp salt
• ▢ 1 pinch ground Sichuan pepper, or Chinese five-spice powder
• ▢ 5 tbsp water, or chicken stock
• For frying
• ▢ 1 tbsp cooking oil
• ▢ 240 ml water, about 1 cup
• For garnishing
• ▢ Toasted sesame seeds
• ▢ Spring onion, finely chopped

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