Shanghai Pan-Fried Pork Buns (Sheng Jian Bao)

Dissolve yeast and sugar in warm water; let stand 5 minutes until foamy. Mix flour and salt, add yeast mixture and 1 tablespoon oil, knead into a smooth dough. Cover and let rise in a warm place until doubled, about 1 hour.

Combine ground pork, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and 1/4 cup water. Stir vigorously in one direction until the mixture is sticky and well combined. Refrigerate filling while dough rises.

Punch down dough and knead briefly. Divide into 16 equal pieces. Roll each into a 4-inch round, keeping the center thicker than the edges.

Place about 1 tablespoon of filling in the center of each wrapper. Pleat the edges to seal, twisting the top to close. Place each bun seam-side down on a floured surface.

Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Place buns in the skillet, pleated side down, spacing slightly apart. Cook until bottoms are golden brown, about 2-3 minutes.

Carefully pour 1/2 cup water into the skillet (avoid pouring directly on buns). Immediately cover with a tight lid and reduce heat to medium. Steam for 8-10 minutes until water is absorbed and buns are cooked through.

Remove lid and cook over high heat until bottoms are crispy again, about 1-2 minutes. Sprinkle with black sesame seeds and chopped scallions. Serve hot with black vinegar or soy sauce.