Dough:
- Combine all ingredients in a stand mixer with a dough hook. Knead on low speed for 8 minutes, or until it’s smooth and elastic.
- Transfer dough to an oiled bowl, cover bowl with plastic wrap, and let rest at room temperature for 2 to 4 hours.
- Cut dough into 2 pieces and press into a rectangle. The ideal width is 4” and the length can be variable.
- Cut dough into 4”x2” strips. Place one strip on top of another and press the center with a chopstick lengthwise to help the two strips hold together.
Piggies:
- Blend together ground pork and minced onions. Form into 1-to-2 2-ounce patties.
- Place patties on a hot griddle and press or smash to desired thickness, cooking on both sides.
Chili Crisp Hoisin:
- Combine ingredients into a mixing bowl.
- Whisk to combine.
- Transfer to a squeeze bottle until ready to use.
