Peppered pork pastry

My hubby n i love this in taipei.

Ingredients:
Dough 1: 2 cups bleached all-purpose flour, 1/2 tsp instant yeast, 1 tbsp sugar, 1 tsp salt, 1/2 cup water(to make a soft dough)
Dough 2: 1/2 cup flour, 1/2 cup lard

Filling:
1 lb ground pork, 1 tbsp soya sauce, 1 tbsp sesame oil, 1 tbsp rice wine,
1 tbsp sugar, 1/2 tsp salt, 1 tbsp black pepper, 1/4 cup water
2 cups chopped green onions, White Sesame seeds for topping, 1/2 cup syrup for glazing

Method:
Mix all the ingredients for the filling and stir well to combine. Add water, a little at a time until pork is homogeneous. Cover with plastic wrap and leave in the refrigerator

To prepare Dough 1: Dilute salt in water. Mix sugar, yeast and flour together and add in all the water to make into a dough. Set aside and leave to rest. Let dough rise until double in size.
To prepare Dough 2: Add lard to the flour and knead into a dough.

To prepare the pastry: Divide Dough 2 into 10 portions(more if smaller pastry) Divide Dough 1 into 10 portions. Wrap Dough 2 with Dough 1, repeat with the other portions. Using a rolling pin, Flatten dough by starting from the center and roll up once, back to center and roll down once.then pinch the two ends together, so that the dough now is slightly round.
Roll with rolling pin to a thin circle, fill with marinated pork and a generous portion of green onions. seal well.
Dip the surface of wrapped pastry onto the and then dip onto the sesame seeds. Repeat with the other 9 portions.
Cover wrapped pastries and let it rise for 20-30mins before baking in preheated 350f oven for 20mins, after the first 10mins, open the oven door so that steam can be released and pastries will crisp better.