Classic Songshan Pepper Bun (Home clay-oven adaptation)

Dough

1. 1Whisk the warm water, sugar and yeast in a small bowl; let sit 5–8 minutes until foamy.
2. 2Combine flour and salt in a large bowl, make a well and pour in the yeast mixture and 1 tbsp lard or oil.
3. 3Mix until a shaggy dough forms, then knead on a lightly floured surface 8–10 minutes until smooth and elastic.
4. 4Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.

Filling

1. 1Heat 2 tbsp lard or oil in a skillet over medium heat; add white parts of scallions and cook until soft, about 1–2 minutes.
2. 2Add ground pork and cook, breaking up lumps, until no longer pink but not fully dry, about 3–4 minutes.
3. 3Stir in soy sauce, white pepper, and black sesame if using; pour in 2 fl oz hot water and cook 1 minute to loosen juices.
4. 4Remove from heat, stir in sliced green scallion tops and sesame oil; let the filling cool to room temperature.

Assembly & bake

1. 1Preheat oven to 260°C (500°F) with a pizza stone or heavy baking sheet placed on the middle rack for at least 30 minutes.
2. 2Divide dough into 4 equal pieces; roll each into a 12 cm (5 in) round, keeping centers slightly thicker than edges.
3. 3Place about 1/4 of the cooled filling in the center of each round; gather edges and pleat to seal the bun tightly, pinching the top closed.
4. 4Flip buns seam-side down, press gently to flatten into a disk, and sprinkle the bottom lightly with black sesame seeds if desired.
5. 5Carefully place buns onto the preheated stone or baking sheet (use a peel or inverted tray). Bake 14–18 minutes until deeply browned and blistered on the bottom.
6. 6Remove buns, let rest 2–3 minutes, then serve hot. Tear open to reveal steaming, juicy filling.