Leek box is a very popular folk food in Northeast China. It can be made all year round. The leek box is scorched outside and tender inside, with large filling and thin skin. It is delicious. A sun ☀, One and a half months
Ingredients
500g high gluten flour
3 eggs
300g leek
1 tablespoon refined salt
1 tablespoon pepper powder
30g rice oil
Directions
Step 1
High gluten powder
Step 2
Add boiling water to scald 80%, stir the flour evenly, and add an appropriate amount of cold water and flour to the remaining flour
Step 3
Knead into dough, cover with plastic wrap and stand for 20-30 minutes
Step 4
Leeks and eggs
Step 5
Clean the leeks, drain the water and cut into small pieces
Step 6
Add refined salt to the egg liquid and mix well
Step 7
After the pot is heated, add rice oil. The oil temperature is 7 minutes. When it is hot, add egg liquid. Stir fry the eggs continuously. The eggs are fried into small pieces
Step 8
Cool the broken eggs, add pepper powder and leek powder, and mix well
Step 9
The filling is ready
Step 10
Wake up
Step 11
Cut into small pieces with a diameter of 4cm and a thickness of 2cm
Step 12
Roll into dough
Step 13
Wrap into dumpling shape
Step 14
Pinch the pattern on the edge
Step 15
Take a pastry and put an appropriate amount of stuffing on it
Step 16
Cover it with a dough and knead it around
Step 17
Pinch the pattern around
Step 18
The leek box is wrapped
Step 19
Add rice oil into the pot, heat it, add leek box, and fry slowly over warm fire
Step 20
Turn one side golden and continue frying
Step 21
Take 1 tablespoon of flour, add 1 tablespoon of water and mix into flour juice
Step 22
When both sides are fried, add two tablespoons of noodle juice, cover the pan and fry for about 3 minutes
Step 23
Pick up the pot, shake it a few times, dry the noodle juice and fry it
Step 24
The leek box is out of the pot