Pan-Fried Pork Buns

Instructions

1. In a small bowl, mix yeast, sugar, and warm water. Let it sit for 5 minutes until frothy. This step ensures the yeast is active.
2. In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture. Add vegetable oil.
3. Mix until a dough forms. Knead on a floured surface for 10 minutes until smooth and elastic. If sticky, add small amounts of flour.
4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for about 1 hour until doubled in size.
5. While the dough rises, mix ground pork, soy sauce, sesame oil, rice vinegar, ginger, garlic, green onions, chicken broth, and cabbage in a bowl. Stir in cornstarch slurry. This helps the filling bind together.
6. Turn dough out onto a lightly floured surface. Divide into 12 equal pieces and roll each into a small ball.
7. Flatten each dough ball into a 3-inch circle. Place a spoonful of filling in the center. Gather the edges and pinch to seal. Ensure seams are tightly sealed to avoid leaks.
8. Heat a non-stick skillet over medium heat. Add 2 tablespoons of oil and place buns seam-side down. Cook until bottoms are golden brown, about 3 minutes.
9. Add 1/4 cup of water to the skillet and cover immediately. Reduce heat slightly and steam for about 10 minutes.
10. Uncover skillet, increase heat to medium, and cook until all water evaporates and buns are crispy, about 2 minutes.
11. Serve immediately. Enjoy these buns hot for the best taste and texture.