Pan-Fried Pork Buns (Shengjian Bao)

In a large bowl, combine All-purpose flour, Warm water, Instant dry yeast, Granulated sugar, and Salt (for dough). Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

While the dough rises, prepare the filling. Finely chop the Napa cabbage, sprinkle with a pinch of salt, and let sit for 10 minutes. Squeeze out as much excess water as possible from the Napa cabbage.

In a separate bowl, combine Ground pork, squeezed Napa cabbage, Fresh ginger, Shaoxing wine, Light soy sauce, Sesame oil, White pepper, Salt (for filling), Cornstarch, and Chicken broth. Mix vigorously in one direction until the mixture is well combined and slightly sticky.