Shanghai Pan-Fried Pork Dumplings (Sheng Jian Bao)

Make the dough: In a small bowl, dissolve yeast and sugar in warm water and let sit for 5 minutes until frothy. In a large bowl, combine flour and salt. Add yeast mixture and stir until a dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Prepare the filling: In a large bowl, combine ground pork, chicken broth, soy sauce, Shaoxing wine, sesame oil, white pepper, ginger, scallions, salt, and sugar. Mix vigorously in one direction until well combined and slightly sticky. Chill in the refrigerator while the dough rises.

Once dough has risen, punch it down and divide into 16 equal pieces. Roll each piece into a small circle about 3 inches in diameter, keeping the edges thinner than the center.

Place a generous tablespoon of filling in the center of each wrapper. Pleat the edges to seal the bun, twisting the top to close. Repeat with remaining dough and filling.

Heat a large non-stick skillet over medium heat and add vegetable oil. Arrange the buns in the skillet, pleated side down, leaving a little space between them. Cook for 2-3 minutes until the bottoms are golden brown.

Carefully pour in water, cover, and reduce heat to low. Steam for about 10 minutes until the water is absorbed and the buns are cooked through.

Remove the lid, increase heat to medium-high, and cook for another 1-2 minutes to re-crisp the bottoms. Sprinkle with sesame seeds and chopped scallions before serving hot.