1. Take an appropriate amount of flour and put it in a container, add an appropriate amount of water and stir evenly with chopsticks until there is no dry flour, and the dough has a rough surface. After waking up for 20 minutes, knead it several times to make the surface smooth and waking up for another 10 minutes.
2. A piece of white radish is about 2 kilograms, cut off the ends and clean, peel off the skin and rub it into silk with a grater. Add water to the pot and boil, add the shredded radish, blanch it for two minutes, and remove the cold water.
3. Squeeze the water and chop it into fine pieces for later use.
4. Choose to wash the leeks and control the moisture, then cut them into leeks and prepare.
5. Fresh sea oyster meat is washed with water and drained, and then cut into diced pieces. The fat and lean pork is cleaned and cut into small diced meats.
6. Put the cut sea oysters and diced meat into the container, add appropriate amount of salt, peanut oil, cooking wine, light soy sauce, sesame oil, and stir well, then add shredded radish and minced chives and mix well again.
7. Spread dry flour on the chopping board, take a small piece of dough and knead it into a long strip, pull it into a dough of uniform size, round it, flatten it, and roll it into a dumpling wrapper. Put a sufficient amount of stuffing and fold it in half to make a dumpling.
8. The dumplings are ready.
9. Add water to the pot and boil, add the dumplings and gently push the back of the spoon to prevent adhesion.
10. Cover the pot and bring it to a boil and add cold water.
11. After boiling again, continue to pour in cold water, cover the pot, and boil. When the dumpling belly is up and bulging, you can pick up and control the moisture.
12. Put it on the plate, add your favorite sauce and start enjoying the deliciousness on the tip of your tongue!
