Shengjian Bao (Pan-fried Buns)

In a large bowl, combine All-purpose flour, 10g Granulated sugar, Instant dry yeast, 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 with plastic wrap, 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 Ground pork, Shaoxing wine, Light soy sauce, Dark soy sauce, 10g Sesame oil, White pepper powder, 5g Granulated sugar, Salt, grated Ginger, and 20g finely minced Scallions. Mix vigorously in one direction for 2-3 minutes until the mixture becomes sticky and well combined.

Gently fold the diced Pork skin gelatin into the pork filling. Be careful not to overmix, as you want the gelatin pieces to remain somewhat intact.