Chop or blend the meat:

Cut pork into small pieces and process into a fine paste (or chop by hand until sticky).

Season and mix:

Add salt, sugar, light soy sauce, dark soy sauce, Shaoxing wine, and white pepper. Stir in one direction until sticky. Add chopped zha cai, scallions, and sesame oil. Mix well.

Shape and chill:

Divide into 25g balls, roll into spheres, and freeze for 30 minutes to firm up.

Mix ingredients:

Put lard and sugar in a bowl. Pour in boiling water and stir until melted. Pour this mixture into the flour and mix with a spatula until shaggy.

Knead and chill:

When cool, knead by hand into a smooth dough (about 5 minutes). Cover and refrigerate for 20 minutes.

Form the dough:

Sift cake flour, add lard, and rub together with your hands until a smooth paste forms.

Chill:

Cover and refrigerate for 20 minutes alongside the oil dough.

Encase and roll:

Flatten oil dough to 0.5cm thick. Place shortening dough in the center, seal well. Dust both sides lightly with flour. Roll into a 25×15cm rectangle. Roll up from one end into a log. Cut into 16 pieces (~30g each).

Flatten and fill:

Take one dough piece and pinch both ends together to seal tightly. Shape it into a neat ball, then cover with plastic wrap to prevent drying. Repeat with the remaining pieces.

Press one piece into a disc, roll to dumpling-skin size. Wrap one frozen meatball inside, seal well. Gently flatten into a round cake about 1.5cm thick.

Decorate:

Stamp the top with a mooncake mold and place seam-side down on parchment paper.

Preheat oven:

Preheat oven to 180°C (356°F) with both top and bottom heat. Place tray on the middle rack.

Bake:

Bake for 10 minutes until lightly golden. Flip and bake another 15–20 minutes until crisp and golden on both sides.

Cool:

Cool on a rack for 5 minutes. Enjoy warm for a crisp crust, or cool for a firmer filling.