Sheng Jian Bao

In a large bowl, combine 300 grams All-purpose flour, 3 grams Instant dry yeast, 10 grams Granulated sugar (for dough), and 3 grams Baking powder. Gradually add 150 grams Warm water and knead until a smooth, elastic dough forms. Cover the dough with a damp cloth and let it proof in a warm place for 60-90 minutes, or until doubled in size.

While the dough proofs, prepare the filling. In a separate bowl, combine 300 grams Ground pork, 15 grams Shaoxing wine, 15 grams Light soy sauce, 5 grams Dark soy sauce, 10 grams Sesame oil, 2 grams White pepper, 5 grams Granulated sugar (for filling), and 3 grams Salt. Mix vigorously in one direction for several minutes until the mixture becomes sticky and well emulsified.

Add 15 grams grated Ginger and 30 grams finely chopped Scallions (for filling) to the pork mixture. Gently fold in 100 grams diced Pork skin gelatin. Mix until just combined. Cover and refrigerate the filling for at least 30 minutes to firm up.