Add 500g all-purpose flour to a large bowl. Pour in 300g boiling water while stirring rapidly with chopsticks to form flaky crumbs (boiling water gelatinizes part of the flour, creating a soft wrapper).

Stir in 1 tbsp lard and 1 tbsp granulated sugar until well combined.

Dissolve 5g high-sugar-tolerant yeast in 30-50ml warm water (around 30℃), stirring until fully dissolved. Pour the yeast mixture into the flour.

Knead by hand until a smooth dough forms. Cover with a lid or plastic wrap and let it rise in a warm place until doubled in size (the risen dough will have a honeycomb texture inside; a finger poke will leave an indent that doesn’t shrink or collapse).

Heat 30ml cooking oil in a pan over medium heat. Add the spice sachet, whole spring onions, ginger slices, and cilantro. Sauté on low heat until fragrant, then remove all spice residues (reserve the flavored oil to avoid hard bits in the filling).

Turn up the heat to medium, add half the ground pork (250g), and stir-fry quickly until the meat changes color and is partially cooked. Add salt, light soy sauce, dark soy sauce, oyster sauce, white pepper, dry pot sauce, and chicken powder. Stir-fry for another 2 minutes to let the meat absorb the seasonings, then turn off the heat and let cool completely.

Once the cooked pork is at room temperature, add the remaining 250g raw ground pork. Stir vigorously in one direction for 5 minutes until the mixture becomes thick and sticky. Let it marinate for 20 minutes to deepen the flavor.

Transfer the risen dough to a floured work surface. Knead for about 10 minutes to release air bubbles (thorough air release ensures smooth, even wrappers without large holes).

Roll the dough into a long log and cut it into uniform small portions, each about 20-25g (perfect size for bite-sized xiaolongbao).

No need to roll with a rolling pin—flatten each portion with the palm of your hand into a round wrapper, slightly thicker in the center and thinner at the edges (about 2mm thick, prevents filling from leaking).

Place one flattened wrapper in the palm of your hand. Spoon about 20g of the filling onto the center, then sprinkle with a pinch of chopped scallions (divide the 80g scallions evenly among all buns).

Pinch the edge of the wrapper with your fingers and pleat it in one direction, sealing tightly at the top (no need for perfect pleats—just ensure the filling is fully enclosed).

Arrange the wrapped xiaolongbao in a steamer lined with oiled parchment paper (prevents sticking), leaving space between each bun to avoid merging during the second rise.

Cover the steamer with a lid and let the buns rise for a second time for 15 minutes (the risen buns will be plump and spring back quickly when gently pressed).

Fill a pot with enough water and bring it to a rolling boil. Place the steamer over the pot, reduce heat to medium, and steam for 10 minutes (time starts when the water boils).

Turn off the heat and let the buns rest for 2 minutes with the lid on (prevents wrapper collapse from sudden temperature changes, keeping them fluffy).