Pork and Chive Pan Fried Buns

Make the dough: In a large bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar (for dough), and 1/2 tsp kosher salt (for dough). Add 3/4 cup warm water (about 110°F) and stir until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth. Cover and let rest 30 minutes at room temperature.

Make the filling: Combine 12 oz ground pork, 1/2 cup finely chopped Chinese chives (or regular chives), 2 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tbsp Shaoxing wine (or dry sherry), 2 tsp minced fresh ginger, and 1/2 tsp white pepper. Mix vigorously in one direction until the mixture becomes sticky and cohesive.

Divide the rested dough into 12 equal pieces (6 for the half batch). Flatten each piece into a 3-inch round. Place about 1 tablespoon of filling in the center. Gather the edges and pleat to seal, pressing tightly. Place seam-side down.

Heat 2 tbsp neutral oil (vegetable or canola) in a large nonstick skillet or cast-iron pan over medium-high heat. Place buns seam-side down in the pan, leaving space between them.

Cook undisturbed for 2-3 minutes until the bottoms are golden brown. Add enough water to come about 1/3 of the way up the sides of the buns. Immediately cover with a tight-fitting lid and steam over medium heat for 8-10 minutes until the water is absorbed and the buns are cooked through to an internal temperature of 160°F (71°C).

Remove the lid and cook 1-2 more minutes to re-crisp the bottoms. Sprinkle with 2 tsp sesame seeds and 2 thinly sliced scallions.

Serve immediately with soy sauce and black vinegar for dipping.