Shanghai Pan-Fried Dumplings (Sheng Jian Bao)

In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until frothy.

In a large bowl, mix flour and salt. Add yeast mixture and stir until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Meanwhile, prepare the filling: In a bowl, combine ground pork, scallions, ginger, soy sauce, shaoxing wine, sesame oil, white pepper, and water. Stir in one direction until well combined and slightly sticky. Refrigerate until ready to use.

After the dough has risen, punch it down and divide into 12 equal portions. Roll each portion into a circle about 3 inches in diameter.

Place a spoonful of filling in the center of each circle. Pleat the edges to seal, forming a bun shape. Ensure the top is sealed tightly.

Heat vegetable oil in a large non-stick skillet over medium heat. Place the dumplings pleat-side down (or flat-side down, depending on preference) in the skillet, leaving space between them. Cook for 2-3 minutes until the bottoms are golden brown.

Carefully add 1/2 cup of water to the skillet, cover immediately, and reduce heat to low. Steam for 8-10 minutes until the water has evaporated and the dumplings are cooked through.

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