Crispy-Bottom Soup Dumplings

Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and 1 tablespoon oil, mixing until a shaggy dough forms. Knead on a floured surface for 8 minutes until smooth and elastic. Cover and let rise for 1 hour.

While the dough rises, make the filling: mix ground pork with soy sauce, Shaoxing wine, sesame oil, ginger, scallions, and white pepper. Stir vigorously in one direction until the mixture is sticky and cohesive. Fold in the diced aspic jelly gently. Refrigerate until ready to use.

Punch down the dough and divide into 16 equal pieces. Roll each piece into a circle about 3.5 inches across, slightly thicker in the center than the edges.

Place a heaping tablespoon of filling in the center of each wrapper. Pleat the edges together, pinching to seal at the top, creating a small gathered knot.

Heat 2 tablespoons oil in a large nonstick skillet or cast-iron pan over medium heat. Place buns seam-side up in the pan, leaving a little space between each.

Let the buns fry for 2 minutes until the bottoms are golden brown. Add 1/3 cup water to the pan and immediately cover with a tight-fitting lid.

Steam-fry for 8 to 10 minutes until the water has evaporated and the bottoms are deeply crispy. Remove the lid for the last minute to let any remaining moisture cook off.

Garnish with black sesame seeds and sliced scallions. Serve immediately with a dipping sauce of black vinegar and sliced ginger.