Sheng Jian Bao (生煎包), bao di maiale in padella

Sheng Jian Bao - 生煎包fried bao bun with porkIngredients:250 grams of flour1 tsp palm sugar1 tsp yeast9-10 tbsp water1 tbsp oil240 ml of waterIngredients filling:250 grams of minced pork2 tbsp spring onion3 cm jahe/ginger2 tsp light soy sauce1/2 tsp Shaoxing rice wine1/2 tsp sesame oil1/4 tsp salt1/4 tsp Sichuan pepper or 1/8 tsp five spice powder5 tbsp waterGarnish:spring onion, choppedsesame seeds, roastedPreparation:Mix the flour with the yeast and palm sugar in a bowl and add the tablespoon of water little by little and knead into a homogeneous dough. Cover it with a damp cloth and let it rest for at least 60 minutes until the dough has risen.For the filling, finely chop the spring onion and jahe. Mix it with the minced meat, soy sauce, rice wine, sesame oil, salt, pepper and add the water little by little to form a homogeneous mixture. Divide it into 20 portions.Knead the dough again and divide the dough into 20 portions and roll out each portion into a thin flat round. Fill it with portions of the minced meat mixture and fold the edge closed. Then let it rest for 15 minutes.Heat the oil in a pan and add the bao buns and fry until golden brown on the bottom. Then add the water and close the pan and fry until the moisture has evaporated. Then sprinkle the spring onion and sesame seeds ont top and fry for another 30 seconds. Serve.