Fujian Pan-Fried Buns (Jian Bao)

In a large bowl, combine All-purpose flour, Instant yeast, Granulated sugar, and Baking powder. Gradually add 150g Water and mix until a shaggy dough forms. Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it proof in a warm place for 60-90 minutes, or until doubled in size.

While the dough proofs, prepare the filling. Finely chop the Napa cabbage and sprinkle with 1g Salt. Let it sit for 10 minutes, then squeeze out excess liquid. Finely chop the Scallion and grate the Ginger.

In a separate bowl, combine Ground pork, the remaining 2g Salt, 5g Sugar, Light soy sauce, Shaoxing wine, Sesame oil, White pepper, and Cornstarch. Mix well in one direction until the mixture becomes sticky. Add the squeezed Napa cabbage, chopped Scallion, and grated Ginger to the pork mixture and mix until just combined.