Conch Stuffed Dumplings

Conch Stuffed Dumplings

1. Wash the conch, break the shell with a hammer, take out the conch meat, and wash

2. Use scissors to remove the soft shell of the conch, take out the yellow conch, don’t make the dumplings

3. Chop the cleaned conch meat, not too rotten, put the conch stuffing in a bowl, add appropriate amount of cooking wine, oyster sauce, and sugar to marinate for a while

4. Wash the cabbage, chop finely, squeeze out the water, and set aside

5. The pork should be lean, wash it, add green onion and ginger and chop it into minced meat

6. Put the meat in a basin, add cooking wine, light soy sauce, olive oil, oyster sauce, stir, add a little bit of water and stir until it becomes thick

7. Add the conch stuffing and stir evenly, add the cabbage stuffing and stir evenly, and finally add salt to taste, stir evenly, and the stuffing is ready

8. Put the flour in a basin, add cold water, knead it into a smooth dough, cover it with plastic wrap and let it stand for 30 minutes to make dumpling wrappers of the same size. I use a noodle machine to make the dumpling wrappers. It is very strong and has a good taste. It's better than the skin changed outside

9. Filling, just make dumplings in your own way

10. Add water to the pot, put less salt, bring to a boil, pour in the dumplings, boil over medium heat, and boil for 3-5 minutes. You can order cold water 3 times in the middle