1. Put an appropriate amount of flour into the container and add water while mixing until there is no dry flour, then adjust the dough to a rough surface and wake up for 20 minutes, then knead again to make the surface of the dough smooth and continue to wake up for 10 minutes.
2. The fresh and tender alfalfa haws are cleaned and prepared. Add enough water to the pot and boil a few drops of vegetable oil into the alfalfa haws to blanch for three minutes. Remove the cold water and soak for 10 hours to remove the bitterness During this period, change the water several times, squeeze the soaked alfalfa haw from the water and chop it into fine pieces.
3. Clean the fat and lean pork, chop it into mashed meat and put it in a container. Add appropriate amounts of peanut oil, cooking wine, light soy sauce, oyster sauce, salt, and sesame oil. Stir evenly with chopsticks and marinate for a taste.
4. The leeks are cleaned and chopped, and then put into a container for marinating meat together with the chopped alfalfa haw.
5. Stir evenly again, so that the fragrant dumpling filling is finished.
6. Spread a layer of dry flour on the chopping board, take a small piece of dough, knead it into a long strip, pull it into a dough of uniform size, press it flat and roll it into a dumpling wrapper, and put plenty of filling in the middle.
7. Fold it in half and squeeze it into dumplings.
8. Add water to the pot and boil the dumplings. Use the back of the spoon to gently push them to prevent them from sticking together. Cover the pot and boil until it boils, then add cold water.
9. Repeat the previous step and cook until the dumplings are upside down and bulge up. The dumplings are usually cooked with cold water twice and boiled in two pots on medium heat.
