Shanghai Pan-Fried Pork Dumplings (Sheng Jian Bao)

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

In a large bowl, combine flour and yeast mixture. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Meanwhile, prepare the filling: In a large bowl, combine ground pork, napa cabbage, scallions, ginger, soy sauce, shaoxing wine, sesame oil, white pepper, and salt. Mix well in one direction until the mixture becomes sticky. Cover and refrigerate until ready to use.

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

Place about 1 tablespoon of filling in the center of each wrapper. Pleat the edges to seal the dumpling into a bun shape, leaving the top open or twisted closed.

Heat vegetable oil in a large non-stick skillet over medium heat. Place the buns pleat-side down in the skillet, leaving space between them. Fry until the bottoms are golden brown, about 2-3 minutes.

Carefully add 1/4 cup water to the skillet, then cover immediately. Reduce heat to low and steam for about 10 minutes, or until the water has evaporated and the buns 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 if desired.

Serve hot, with a side of black vinegar and ginger slivers if desired.