Place the all-purpose flour in a bowl. Add the sugar and yeast, and mix well. Gradually pour in the water while mixing. Knead by hand until the dough is smooth and no longer sticks to the bowl or your hands.

Cover the dough with a damp cloth and let it rest for about 5 minutes. Then knead the rested dough until the surface is smooth and soft like an earlobe (this takes about 10-15 minutes).

While the dough is rising, place the ground pork in a mixing bowl. Add the salt and other seasonings, and mix until sticky. Add the rice wine, soy sauce, and ginger juice, and mix until the liquid is absorbed. Then add the sesame oil and mix well. (Add the liquid seasonings first, then the sesame oil—this helps lock in the juices for a juicier filling.)

Add the chopped scallions and fried shallots, and mix well to finish the filling. (If adding vegetables, wait until just before wrapping to mix them in.)

Divide the dough into pieces weighing about 20 grams each. Roll each piece into a circle, place about 15 grams of filling in the center, and wrap to form xiao long bao.

Cover the wrapped dumplings with a cloth and let them rise for about 20-30 minutes. (They’re ready when the wrappers look smooth, plump, and slightly springy.)

Bring water to a boil in a steamer over high heat. Once steam rises, steam the proofed xiao long bao for about 10-12 minutes until cooked through.