Add the pork and veggies to a slow cooker and top with water. Season with salt and pepper. Turn on low heat and cook slowly for 24 hours. Strain with a cheesecloth. Pour into a bowl, cover, and refrigerate overnight.

Put the flour into a bowl and pour the boiling water on top. Stir to combine. Add the oil and stir more. The dough will barely come together because it should be a fairly dry dough. Pour out onto a clean surface and knead the dough for about 10 minutes until it comes together and forms a ball.

Prepare all the remaining ingredients and have them ready to use. Skim the fat off the soup and make sure it has gelled up.

Roll the dough to a medium thinness (I used a pasta roller on the exact middle setting) and cut 6 inch rounds.

Find a small bowl to place the dough into and press it into the bottom of the bowl. Fill the dough with about 2 tablespoons of the gelled broth, followed by one fork twirl of noodles. Add a piece of egg and one or two slices of pork. Top with scallions and another tablespoon of the broth.

To seal the dumpling, fold a small piece of the edge of the dough over onto itself and repeat over and over again until you do it about 30 or more times. Keep your finger in the center to form the circle on top and fold the dough over itself until the dumpling is formed. See above photos and video as a guide.

After all the dumplings are made, steam them on a piece of parchment paper with a little brush of oil to prevent sticking. Steam about 10 minutes until dough is cooked though.

Serve in a bowl with a spoon and chopsticks, with a little soy sauce on the side.