1. Mix the flour with the yeast and sugar, pour in the lukewarm water and knead for 8-10 minutes into a smooth, elastic dough; cover and leave to rise for 1 hour until doubled.
2. Very finely chop the ginger; stir the minced pork with the soy sauce, Shaoxing rice wine, sugar, sesame oil, white pepper and water in one direction for 3 minutes until sticky, then mix in the ginger.
3. Knock back the dough, cut into 16 pieces, roll each into an 8 cm disc, place a heaped teaspoon of filling in the centre and pinch the edges together in pleats; rest the buns sealed side down for 15 minutes.
4. Heat the oil in a large non-stick frying pan, arrange the buns snugly side by side and fry over medium heat for 2-3 minutes until the bottoms are golden brown.
5. Pour in the water, cover immediately and cook for 7-8 minutes until the water has completely evaporated.
6. Remove the lid, sprinkle with sesame seeds and sliced spring onions, fry for 1 more minute so the bottoms crisp up again, and serve hot.
Tip: Shanghai's street breakfast classic: crisp base, soft top, juicy inside. Bite carefully, as the inside holds hot juices; best dipped in black rice vinegar.
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