Begin by making the dough. Add the flour, yeast, and sugar into a bowl of a stand mixer fitted with a dough hook. Turn the mixer on and mix on low to combine the ingredients. While the mixer is on, slowly add the water into the flour. Mix until the dough just comes together into a ball. Add additional water if the dough does not form into a ball. The dough should be smooth and slightly sticky.
Remove the dough from the bowl and use your hands to gently shape it into a round ball. Place it back into the bowl of the stand mixer and cover it with pasta crap or a dish towel. Play sit in a warm spot until it has doubled in size – about 1 to 2 hours.
Next make the filling. Add the pork to a large mixing bowl along with the Shaoxing wine, soy sauce, sesame oil, white pepper and Szechuan pepper. Mid to combine using chopsticks, making sure to store in one direction. Once combined add the water and mix until the water has absorbed. Place in the fridge until you are ready to make the buns.
Right before you’re ready to assemble the buns, add the chopped scallions into the pork filling and mix until combined.
To assemble the buns, remove the dough from the bowl and roll it out into a long log. Split it in half and cover the remaining deal with a damp cloth or paper towel. Portion out the dough into 35 g pieces making sure to keep them covered with paper towel when not in use.
Take one piece of dough and sprinkle it with some flour. Use the palm of your hand to press the dough flat on your work surface and then use a rolling pin to roll it out into a circle that is at least 4 to 4 1/2 inches in diameter.
Next, use your rolling pin to roll the edges of the circle so that they are thinner than the center. This does take some practice but it is not that hard to learn.
Once the dough has been rolled out, add 35 g of the pork filling into the center.
To fold the buns, hold the bun in your left hand and pick up the edge of the dough with your right thumb and left pointer finger. Keep your thumb in the same spot and use your pointer finger to gather and pleat the dough, working your way around the entire bun. Once you come to the end, twist and pinch the top of the bun to seal it, making sure to remove any excess dough. If you want to see how to wrap the buns visually, watch my YouTube video linked below.
Place the finished bun on a parchment lined tray and set aside. Continue for the rest of the buns.
Cover the pork buns lightly with a damp paper towel and let rise in a warm spot for 30 minutes.
To cook the buns, heat a cast iron pan over medium high heat. Once hot, add a tablespoon of vegetable oil to the pan and add your buns so that they are at least 1 inch apart.
Cook the buns for 1 to 2 minutes or until the bottom of the buns have begun to turn a light golden brown. Next, reduce the heat to medium, add half a cup of water into the pan and immediately cover the buns with a lid. Steam the buns for 8 minutes, then remove the lid and let the water cook off until there is none left in the pan.
Sprinkle the buns with the black sesame seeds and then place on a serving plate. Serve immediately and enjoy!