Recipes

Combine all ingredients except for lard in the bowl of a Kitchen Aid fitted with a dough hook. On the lowest setting, mix dough for about 10 minutes. Lightly oil a medium bowl and place dough in it, covered with a dry towel. Let rise in a warm place for 1 hour and 15 minutes. Once risen, cut dough in half and then cut each half into five pieces. Gently roll the pieces into logs and then cut logs into 5 equal pieces. Cover dough balls with saran wrap and let rise for 30 minutes. Once risen flatten one ball with the palm of your hand and then roll into a 4 inch oval. Fill with about a tablespoon of pork mixture and pinch sides together to make a round ball. Once all balls are made heat a pan of water until it boils. Place a steam basket on top and add dumplings, keeping about an inch of space between each one. Steam for 10 minutes until soft and fluffy. Serve with dumpling sauce.

Preheat oven to 300 degrees. Season pork with salt and place in a deep roasting pan. Surround with shredded cabbage. Cover with foil and roast for about 4 hours until meat comes apart. Remove from oven and shred meat and mix well with cabbage. Add hoisin, chili garlic sauce and garlic and season with more salt if needed. Stuff into bun dough!