Lazy Bao

Combine all-purpose flour, baking powder, salt, and 1 tbsp of granulated sugar in a bowl and mix them together.

Gradually add warm water to the dry ingredients and knead the dough for 5 minutes until it forms a smooth ball.

Oil the bowl, place the dough in it, cover with cling film, and let it rest for 30 minutes.

While the dough rests, finely chop the green onions and mince the garlic for the filling.

Fry the ground pork in a pan over medium heat until browned and cooked through, breaking it up into small pieces.

Pour in the soy sauce, rice wine vinegar, and 1 teaspoon of granulated sugar into the cooked pork. Cook down until liquids are mostly absorbed.

Remove the pan from the heat. Add the chopped green onions, minced garlic, and sesame oil to the pork mixture and mix well.

Remove the rested dough, roll it out into a long sausage shape, and then slice it into 6-8 even portions. Roll each portion flat into a round disc.

Place a generous amount of pork filling in the middle of each dough disc. Pinch the edges closed to form a sealed bun, then gently flatten the top slightly.

Place the bao on squares of parchment paper in a steamer basket. Steam for 8 minutes until fluffy.

Carefully remove the steamed bao. Heat vegetable oil in a pan over medium-high heat. Place the bao, crispy bottom down, and fry for 2-3 minutes until golden brown and crispy.