Combine the minced meat, sugar, dark soy sauce, ginger juice, oyster sauce, and light soy sauce in a bowl. Mix well with chopsticks.

Add the chopped green onions, white sesame seeds, sesame oil, and chopped Zha Cai. Mix until evenly combined.

Divide the filling into portions of about 37g each. Place them on a tray lined with plastic wrap on a single layer. Do not stack them.

Transfer it to the freezer and freeze until slightly firm.

Mix the all-purpose flour, sugar, lard, and water together. Knead until it forms a smooth dough. When pressed, it should take the shape of your fingers.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Combine all-purpose flour and lard and knead until it forms a smooth dough.

Wrap it in plastic wrap and set aside.It is important to wrap it in plastic wrap or place it in an airtight container to prevent the dough from drying out. If it dries out, the dough will crack when baked.

Divide both the soft dough and the pastry dough into 20 equal parts each.

Take a piece of the soft dough, flatten it with your fingers, and wrap it around a piece of pastry dough, sealing the edges tightly. Repeat for the rest of the dough pieces. This should give you balls of dough. Cover these with a plastic wrap to prevent them from drying out.

Then, take a ball of dough, flatten it into an oblong sheet with a rolling pin, and roll it from top to bottom. Repeat this step for the rest of the dough.

Cover the rolled pieces with plastic wrap and refrigerate for 15 minutes.

After 15 minutes, repeat step 4. Flatten each piece using a rolling pin and roll it. Refrigerate for another 15 minutes while covered in plastic wrap.

Afterward, take the first piece, place it on a surface covered in plastic wrap, press down the center with your finger, and fold the left and right sides towards the center. Press down with the palm of your hand to form a semi-flat round dough.

Place plastic wrap on top of the dough and flatten it into a thin circular sheet using a rolling pin.

Place the frozen filling in the center of a dough wrapper. Wrap and bring the edges together to seal.

Smoothen it into a ball. Transfer the mooncakes to a baking tray.

Stamp the seal design on top if using.

Preheat the oven to 180°C (350°F).

Bake the mooncakes for 30 minutes at 180°C (350°F) or until flaky and crispy.