Homemade pan-fried buns (sheng jian bao)

my first time making this Shanghainese specialty from scratch! (full recipe below)

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yeast dough for the wrappers

filling with the usual Chinese seasonings like ginger, rice wine, and soy sauce (traditionally made with ground pork but I used beef this time)

not nearly as factory-perfect (or efficient) as my grandparents, but not bad for a first-timer?

proud of my babies

pan-fried and steamed, then headed straight for my mouth

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Ingredients
Yields 30 bao

For the dough
375 g (about 3 cups) all-purpose flour
1½ tsp white sugar
1½ tsp instant yeast
¾ cup lukewarm water

For the filling
1 lb ground beef or pork
2 or 3 scallions, chopped
1 tbsp ginger, minced or finely chopped
4 tsp soy sauce
1 tsp rice wine
1 tsp sesame oil
½ tsp salt
½ tsp ground white pepper
¾ cup water

To cook
Vegetable oil (to fry)
Water (to steam)
Sesame seeds (optional)
Scallions, chopped (optional)

For the dipping sauce (optional)
Chinese black vinegar (or rice wine vinegar)
Soy sauce
Sesame oil
A pinch of sugar
Recipe
Active time: 45 min | Total time: 1 hr 45 min

Prepare the dough
In a large bowl, mix the flour, yeast, and sugar. Add the water gradually, stirring until combined.
Knead in an electric mixer with a dough hook or by hand until a smooth, elastic dough forms (about 5 minutes).
Cover with a damp towel and let rise until doubled in size (about 1 hour).

Prepare the filling
In a large bowl, mix the ground beef and all other filling seasonings until combined.
Add the water gradually, in batches, stirring in one direction each time until all the liquid is absorbed. Filling should become sticky and fluffy.

Assemble the bao
Once the dough has finished rising, knead it on a floured work surface until it has returned to its original size.
Divide the dough into 30 equal portions. Roll each piece into a ball and flatten to create a rough circle, then roll each piece into a disk. It should be thin enough to easily create creases/folds, but thick enough to be opaque and support the weight of the filling.
Assemble the bao one by one. Start by placing some filling in the center of the wrapper, holding it in one hand. Use your other hand to start creating small creases/folds by pinching with your thumb and index finger. Move in a counter-clockwise direction until the bao is completely sealed.
Let rest for about 15 minutes before frying.

Fry the bao
Heat oil in a frying pan over medium-high heat (oil should fully cover the bottom of the pan.)
Place the bao in the oil and fry. You can place either the flat side or the creased side down, but if you place the creases down make sure the bao is completely sealed so no filling escapes.
Once the bottoms of the bao are golden brown, pour in a small amount of water and quickly cover with a lid to steam. (I used about 1 cup of water for each pan, and fried all 30 bao in two pans.)
Uncover the pan once the water has completely evaporated, then sprinkle sesame seeds and scallions (if using). Cook for 1 minute or so to ensure bao are crispy.
Remove from pan and serve. with dipping sauce if desired.

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FP EDIT: thank you all! if you want more food posts, please check out my instagram at https://www.instagram.com/winedineandquarantine/