Panfried Pork and Scallion Mini Buns

• 10 ounces fatty ground pork, coarsely chopped to loosen
• 2 teaspoons minced fresh ginger
• 1/4 cup finely chopped Chinese chives or scallions (white and green parts)
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon sugar
• 1 tablespoon light (regular) soy sauce
• 2 teaspoons Shaoxing rice wine or dry sherry
• 2 teaspoons sesame oil
• 1 tablespoon water
• 1 1/4 pounds Basic Yeast Dough (page 92), preferably made with unbleached flour
• 1 tablespoon finely shredded fresh ginger
• 1/4 cup Chinkiang vinegar or balsamic vinegar
• Light (regular) soy sauce (optional)
• Chile Oil (page 216) (optional)
• 3 to 4 tablespoons canola oil

1. To make the filling, combine the pork, ginger, and Chinese chives in a bowl.
2. Use a fork or spatula to stir and mash the ingredients together.
3. Combine the salt, white pepper, sugar, soy sauce, rice wine, sesame oil, and water in a small bowl and stir to combine well.
4. Pour over the meat mixture, then vigorously stir to create a compact mixture.
5. Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the buns.
6. There should be 1 1/3 cups of filling.
7. Transfer the dough to a very lightly floured work surface, gather it into a ball if needed, and then pat it to flatten it to a thick disk.
8. Cut the disk in half and cover one-half with plastic wrap or an inverted bowl to prevent drying while you work on the other half.
9. Roll the dough into a 12 to 14-inch log, and then cut it into 16 pieces.
10. (Halve the log first to make it easier to cut even-size pieces.
11. The tapered end pieces should be cut a little longer than the rest.)
12. Lightly roll each piece between your hands into a ball, then flatten each one into a 1/4-inch-thick disk.
13. Use a wooden dowelstyle rolling pin to roll the pieces into circles, each about 2 1/2 inches in diameter.
14. The rim of each circle should be thinner than the center; keeping a 1-inch wide belly ensures consistent thickness all over the bun.
15. The finished circle will thicken as it sits.
16. (For guidance on rolling, see Forming Wrappers from Basic Dumpling Dough, step 5, page 24.)
17. Lay the finished circles out on your work surface, lightly dusting their bottoms with flour if you fear them sticking.
18. Line a baking sheet with parchment paper and lightly dust with flour.
19. To assemble a bun, hold a dough circle in a slightly cupped hand.
20. Use a bamboo spatula, dinner knife, or spoon to center about 2 teaspoons of filling on the dough circle, pressing down very gently and keeping about 1/2 to 3/4 inch of the dough clear on all sides.
21. Use the thumb of the hand cradling the bun to push down the filling while the other hand pulls up the dough edge and pleats and pinches the rim together to form a closed satchel (see page 52).
22. Pinch and twist to completely close.
23. Place the bun, pleated side down, on the baking sheet.
24. Repeat with the remaining dough circles and filling.
25. Loosely cover the buns with plastic wrap and let rise in a warm, draft-free spot for 30 minutes, or until about 50 percent larger than their original size.
26. Meanwhile, make buns from the remaining dough and filling.
27. While the buns rise, divide the ginger and vinegar between 2 bowls.
28. Taste and if the vinegar is too tart, add water by the teaspoon.
29. Set these at the table along with the soy sauce and chile oil for guests to mix their own sauce.
30. To panfry the buns, use a medium or large nonstick skillet; if both sizes are handy, cook 2 batches at the same time.
31. Heat the skillet(s) over medium heat and add 1 tablespoon of canola oil for a medium skillet and 1 1/2 tablespoons for a large one.
32. Add the buns one at a time, arranging them, pleated side up, 1/2 inch apart; they will expand during cooking.
33. (In general, medium skillets will fit 8 or 9 buns; large skillets will fit 12 or 13 buns.)
34. Fry the buns for 1 to 2 minutes, until they are golden or light brown on the bottom.
35. Gently lift to check the color.
36. Holding the lid close to the skillet to lessen the spattering effect of water hitting hot oil, add enough water to come up the side of the buns by 1/4 inch, about 1/4 cup.
37. The water and oil will sputter a bit.
38. Cover with a lid or aluminum foil, placing it very slightly ajar to allow steam to escape, so condensation doesnt fall on the buns and perhaps cause their collapse.
39. Let the water bubble away until it is mostly gone, about 6 minutes.
40. When you hear sizzling noises (a sign that most of the water is gone), remove the lid.
41. Let the dumplings fry for about 1 minute, until the bottoms are brown and crisp.
42. At this point, you can serve the buns, crisp bottoms up like pot stickers.
43. Or, you can use chopsticks to flip each bun over (separate any that are sticking together first) and then fry the other side for about 45 seconds, or until golden.
44. Turn off the heat, wait for the cooking action to cease, and transfer the buns to a serving plate.
45. Display them with a golden side up.
46. Serve with the gingered vinegar, chile oil, and soy sauce.
47. Eat these buns with chopstickstheyre a little greasy on the fingers.
48. Reheat left overs with some oil and water in a nonstick skillet, as you would a pot sticker.

ground pork, fresh ginger, chinese chives, salt, white pepper, sugar, light, rice wine, sesame oil, water, yeast, fresh ginger, chinkiang vinegar, soy sauce, chile oil, canola oil

Taken from www.epicurious.com/recipes/food/views/panfried-pork-and-scallion-mini-buns-379773 (may not work)