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Ingredients
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Dough
Filling
Pan-frying & Finishing
Method
Dough
- 1
Activate yeast and mix dough
Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle yeast over the top, stir once, and let sit 5–7 minutes until foamy. In a large bowl, whisk together flour and salt. Make a well, add foamy yeast mixture and 1 tablespoon vegetable oil. Mix with a wooden spoon until a shaggy dough forms.
- 2
Filling
- 3
Prepare filling
While the dough proofs, combine ground pork, finely chopped scallions, grated ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and 1/2 teaspoon salt in a medium bowl. Mix with chopsticks or a spatula until tacky and well combined (this helps proteins bind).
- 4
Add stock and cornstarch
Dissolve cornstarch into 2 tablespoons chicken stock or water, then add to the pork mixture. Mix until the liquid is incorporated and the filling is moist but not soupy. Taste a small amount by cooking a teaspoon in a hot pan to check seasoning, adjusting salt or soy sauce as needed. Stir in the remaining 3 tablespoons scallions and refrigerate until ready to assemble.
Assemble
- 5
Divide dough
Punch down the proofed dough and turn onto a lightly floured surface. Divide into 16 equal pieces (about 1.5-ounce / 45 g each). Keep covered with a damp cloth so they don't dry out.
- 6
Roll wrappers and fill
Take one piece and flatten into a small disc with your palm. Using a rolling pin, roll into a 3–3.5 inch (7–9 cm) round, slightly thinner at the edges. Place about 1 tablespoon of filling in the center. Gather edges up and pleat to seal at top, pinching firmly to close. Repeat with remaining pieces. Place assembled buns seam-side up on a tray dusted lightly with flour.
Pan-frying & Finishing
- 7
Heat the pan
Select a large nonstick or well-seasoned cast-iron skillet that fits buns in a single layer without crowding (work in batches if needed). Add 3 tablespoons vegetable oil and heat over medium heat until shimmering.
- 8
Fry bottoms
Place buns seam-side down in the hot oil, spacing them ~1/2 inch apart. Fry 2–3 minutes without moving, until bottoms are golden brown.
- 9
Steam in pan
Carefully pour 3/4 cup water around buns (not directly over tops) and immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and let buns steam for 8–10 minutes until filling is cooked through and dough is tender. If water runs out before time is up, add 1–2 tablespoons more and continue steaming until done.
- 10
Crisp the bottoms
Remove lid and increase heat to medium-high. Allow any remaining water to evaporate and let buns fry an additional 1–2 minutes to re-crisp the bottoms.
- 11
Finish and serve
Carefully transfer buns to a serving plate, bottoms up or upright as desired. Sprinkle toasted sesame seeds and chopped scallions over tops. Serve immediately with soy-vinegar or chili dipping sauce.