平底鑊豬肉包

Measure the flour, baking powder, sugar, and salt into a bowl. Mix well with a whisk until evenly combined.

Add the milk and sesame oil to the bowl. Mix roughly by hand, then knead the dough for about 3 minutes until it comes together.

Once the dough is smooth, cover the bowl with plastic wrap to prevent drying. Let it rest at room temperature for about 15 minutes.

While the dough rests, make the pork filling. Finely chop the green onion, then add it and the remaining filling ingredients to a bowl. Mix by hand until sticky and well combined.

Lightly dust a cutting board with flour. Place the dough on it and roll it into a log about 10 inches (25cm) long. Cut into 8 equal pieces.

Take one piece at a time, roll it into a ball with your hands, then flatten it. Use a rolling pin to roll each piece into a circle about 3 inches (8cm) in diameter.

Place a dough circle in your hand, add a spoonful of pork filling, and wrap the dough around the filling to seal.

Heat 2/3 tablespoon vegetable oil in a skillet over medium heat. Arrange the buns in the pan, add 2/3 cup water, cover, and steam-fry over medium heat for 3 minutes.

Reduce to low heat and steam-fry for another 5–6 minutes. When the water has evaporated, remove the lid and cook over high heat for about 10 seconds to crisp the bottoms.

The bottoms should be golden and crispy—delicious!

The dough will be super fluffy!

Tip: For a more authentic flavor, add shiitake mushrooms or bamboo shoots to the filling.

Note: Use a nonstick skillet. If you use a cast iron or other type, the buns may stick (tested and confirmed).

If the dough is too sticky in step 2 and doesn't come together, add a little more flour as needed.

A tip from others: If you line the skillet with parchment paper before cooking, the bottoms won't burn as easily. Give it a try!