Leek box

I have always loved Chu Chu Yuan's leek box, the crispy dough, the leek filling is accompanied by vermicelli and minced eggs, and it is great to have a bowl of millet porridge!

I have always loved Chu Chu Yuan's leek box, the crispy dough, the leek filling is accompanied by vermicelli and minced eggs, and it is great to have a bowl of millet porridge!

Material

flour 200g
Leeks 80g
egg 2
Fan 30g
salt The right amount
MSG The right amount

Wash the leek, cut into small pieces of about 1cm-2cm, drain and set aside

Dry the vermicelli in warm water, boil it in boiling water, pick it up, and chop it

Fried eggs into minced eggs, the smaller the better

Mix the above 1-3 ingredients together, add a little salt and MSG

Pour the flour into the stainless steel basin, add the appropriate warm water, knead the flour and water together. The dough will be very wet and sticky at first. But with constant circular kneading, the dough will start to become delicate until the "three lights" (table light, dough light, hand light)

Cover with a damp cloth and wake up for about 20 minutes

Take an appropriate amount of dry powder, roll the waking dough into a cylindrical shape, and use a knife to cut it into an agent about 2.5-3cm wide. Then roll each agent into a round skin with a diameter of about 12cm with a rolling pin

Wrap the leek and egg filling, and pinch the corners and sides of the skin firmly. Finally, put on a beautiful pattern

Put a proper amount of oil in the pan and fry until the sides are slightly brown

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