Conch meat dumplings

Overview

My mother-in-law taught me the delicious secret recipe, Dandong Dumplings

Prepare ingredients
Add 300 grams of flour to water and knead the dough, let it rest for 40 minutes
Chop the stuffing, mix the stuffing, leeks + pork stuffing + conch + 4 tablespoons of oil + 1.5 tsp of salt + a small amount of five-spice powder + a small amount of oyster sauce + an egg, mix well
Divide the dough into small pieces and roll them out. It is recommended to roll out 10 pieces. If you do not want to roll it out, use a basin to fasten it first to prevent the dough from drying out. Wrap 10 pieces and then roll out 10 pieces
When the dumplings are wrapped, boil water in the pot
After the water boils, add the dumplings. Add half a bowl of water to the boil and cook again. When the water boils again, the dumplings will be ready. Take them out immediately (the conch will harden if cooked for a long time and the taste will not be good). A plate of steaming conch dumplings is ready
Delicious