Mix Yeast and Sugar: Combine 3g active dry yeast and 5g sugar with 500g flour in a large bowl.

Add Warm Water: Gradually pour in 280g warm water while stirring with chopsticks until the mixture becomes shaggy.

Incorporate Lard and Knead: Add 1 tbsp lard and knead the dough by hand until it's smooth and non-sticky.

Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size (about 1 hour).

Mince the Pork: Chop the pork belly finely, keeping a slight texture for bite.

Season the Filling: Mix in 4g salt, 4g chicken powder, 6g light soy sauce, 8g dark soy sauce, 2g five-spice powder, 3g sugar, and 150g water. Stir vigorously in one direction for about 5 minutes until the mixture is sticky and cohesive.

Add Scallions: Mix in half the chopped scallions (white part).

Lock in Flavor: Heat 3 tbsp of cooking oil until it just begins to smoke, then carefully pour it over the filling to lock in the flavors. Finally, add the remaining scallions (the green parts) and mix until evenly combined. Chill the filling in the freezer for 30 minutes before use.

Deflate the Dough: Knead the rested dough to remove air bubbles, then divide it into small portions (about 20g each).

Shape Wrappers: You don't need to roll out each portion of dough with a rolling pin; simply use your hands to gently press each piece flat.

Add Filling: Place 1 tbsp of filling in the center of the wrapper. Pleat and seal the dumpling tightly, ensuring no leaks.

Second Proofing: Place the dumplings in a bamboo steamer lined with parchment paper, leaving space between them. Let them rest for 15 minutes.

Steam: Bring water in a steamer pot to a boil. Steam the Xiao Long Bao over high heat for 12 minutes.

Rest: Turn off the heat and let the dumplings sit for 3 minutes before removing the lid.