Chinese pan-fried soup dumpling bao | olivemagazine

Ingredients

• 350ml fresh chicken stock
• 1 tbsp agar flakes
• 1 clove garlic finely chopped
• ½ a thumb-sized piece ginger peeled and finely chopped
• 5 sprigs coriander finely chopped
• 3 spring onions finely chopped
• 2 leaves chinese leaf cabbage finely chopped
• 300g fatty pork mince
• 1½ tbsp oyster sauce
• ½ tbsp shaoxing rice wine
• ½ tsp caster sugar
• 1 tsp sesame oil
• 530g plain flour or Chinese middle gluten wheat flour plus extra for kneading
• 40g caster sugar
• 7g sachet fast-action dried yeast
• 15g baking powder
• 2 tbsp vegetable oil plus extra for cooking
• 2 tsp chiu chow chilli oil
• 1 tbsp chinkiang black vinegar
• 2 tbsp light soy sauce
• 1 tsp caster sugar
• 1 tbsp toasted sesame seeds