生煎包 Little Potsticker Pork Buns

These are a common breakfast in Shanghai also but popular all over China and Taiwan. I remember when I would get them in Taiwan they would always ask me 你要不要辣？Would you like it spicy? I always said Yes, Yes, and Yes! They had the most delicious chili sauce that they would inject into the buns, right there in front of you. I miss those so much.
Unfortunately, despite my long search for that chili sauce, I have been unsuccessful at finding it outside of Taiwan. Oh well, guess that's how it goes sometimes. So if you have a favorite chili sauce it just might make a great dip for these little buns.

Dough:
300 grams(2 cups)high gluten flour
2 tsp. yeast
1 tsp. baking powder
150 ml (2/3 cup) milk
1 Tbsp. melted lard or butter

Filling:
250 grams (1/2 Lb.) regular ground pork
1 Tbsp. soy sauce
1 Tbsp. cooking wine
1 tsp. sugar
1/2 Tbsp. sesame oil
1/2 cup leek (white part only) or green onion, minced
1/2 Tbsp. ginger, grated
1/3 cup water
1 tsp chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper powder

Mixing the Dough:
Mix ingredients for dough (you may need to add more flour  or liquid depending on your climate and altitude)and knead into a soft, smooth, dough that is tacky but not sticky to the touch. Let rest for 1 hour in a warm place.

Mixing the Filling:
Mix all filling ingredients except water and sesame oil.
Add the water  a little at a time, stirring until well incorporated before adding more. It will seem like a lot of water but don't worry. The meat will absorb the water making the filling tender and juicy. This technique also results in a little broth filling the bun as it cooks.
Put in the fridge for 1 hour (this just makes it easier to wrap the filling but if it is a cold day then this is not necessary). When you are ready to make the buns remove from the fridge and stir in sesame oil.

Forming the Buns:
Divide the dough into 1 ounce pieces. Put 1 Tbsp. of filling in the center and pleat the edges together working your way around the filling and pinching the dough together at the top. See the baozi post here for a video showing how to do the pleats.

This is what it will look like when you are done.

At this point you have the option of rolling the tops in black or white sesame seeds and chopped green onion if you want.

Cooking the Buns:
Heat a pan over medium heat. Spray with a non-stick cooking spray such as pam and then add 1 tbsp. oil to the pan. Swirl oil around the pan and then place the buns into the pan leaving room for them to expand.

Cook until the bottoms are golden brown then add 1/4 cup water mixed with 1/2 tsp. flour and cover and let steam cook for 3 minutes. 

Remove the lid and continue to cook until the pan is dry and you can see browning on the bottom of the pan.

 Remove from the pan and either place on a wire rack or invert so the bottoms don't get soggy. Serve with chili sauce and/or black vinegar mixed with thinly julienned ginger for dipping.

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