Sheng Jian Bao (Shanghai Pan-Fried Pork Buns)

Steps

1. Combine minced ginger with 1/4 cup hot water; let steep to make ginger water, then strain out the ginger.
2. In a bowl, mix flour, cornstarch, instant yeast, and sugar.
3. Add the warm water and vegetable oil, and mix until a rough dough forms.
4. Knead the dough until smooth, then cover and let it rise until doubled in size.
5. In a separate bowl, mix ground pork with light soy sauce, dark soy sauce, Shaoxing wine, salt, sugar, and white pepper.
6. Add the ginger water gradually to the pork mixture, stirring in one direction until fully absorbed.
7. Stir in the sliced green onions and toasted sesame oil to finish the filling.
8. Divide the risen dough into small equal portions and roll each into a thin round wrapper, thicker in the center.
9. Place a spoonful of filling in the center of each wrapper and pleat the edges to seal into a bun shape.
10. Arrange the buns in a non-stick or well-oiled pan, leaving space between them, and let rest briefly.
11. Heat vegetable oil in the pan over medium heat, then place the buns in and fry the bottoms until golden.
12. Add 1/4 cup hot water to the pan, cover, and steam until the water evaporates and the buns are cooked through.
13. Add the remaining hot water if needed and continue cooking until the bottoms are crisp and golden brown.
14. Remove the buns from the pan and garnish with chopped green onions and sesame seeds if desired.
15. Serve hot.