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1
Dissolve the yeast in the warm water and leave for five minutes until it begins to foam. Add to the flour and bring together into a dough. Knead until smooth and elastic. Cover and leave to prove in a warm place until the dough has risen noticeably and feels airy and slightly springy to the touch — it should not double fully, as only a slight leavening is sought.
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2
Combine the pork mince with the soy sauce, Shaoxing rice wine, sesame oil, and grated ginger. Mix thoroughly. Fold in the cold aspic cubes, keeping them as intact as possible. Refrigerate the filling until the aspic is firm once more — the mixture should hold its shape when pressed.
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3
Divide the proved dough into portions of approximately 20–25 g each. Roll each into a round roughly 8 cm in diameter, thicker at the centre than at the edge. Place a generous spoonful of chilled filling in the centre and pleat the dough closed, gathering the pleats to seal firmly at the top.
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4
This is where the dish lives or dies: heat the oil in a flat-bottomed pan over medium heat. Arrange the dumplings sealed-side up in the pan without crowding. Fry for two minutes until the bases begin to colour, then pour in the water and immediately cover with a tight lid. Allow to steam undisturbed — lifting the lid early releases the steam and leaves the tops underdone. Cook until nearly all water has evaporated, then remove the lid. Listen for the crackling sound — it signals the water is gone and the bottoms are crisping. Continue over medium heat until the bases are a deep, even golden brown and the dough at the top is fully cooked through and feels set.
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5
Scatter black sesame seeds, white sesame seeds, and thinly sliced spring onion directly over the dumplings in the pan immediately before serving. Serve without delay — the bottoms should crackle audibly when pressed lightly with a spatula.