Leek box recipe
Leek boxes have always been one of my favorite snacks. I know that leek boxes are a northern Chinese snack and, in some areas, a festive food.
- 300g flour
- 3 eggs
- 170g water
After the preparation of the ingredients, mix the flour directly with water, and mix several times, the water is fully absorbed by the flour, and a dough can be formed. It can be proofed for about 20 minutes and set aside.
During the proofing process, you can prepare the stuffing of leeks and eggs. After frying the eggs, break them up. Put salt and chopped leeks together and stir evenly. The saltiness is according to your taste.
After the dough wakes up, knead it into a dough, and use a rolling pin to roll it into a round pancake shape, similar to dumpling skin.
After rolling out, it can be used for filling.
Put the prepared egg and leek stuffing on the dough, fold over half of the dough, and squeeze it a few times with your hands to squeeze out the air inside. Then close the other side of the dough and press the edges with your fingers. Press it tightly, and it's airtight.
Shape it into a half-moon shape, and use the tools to get the lace out.
Brush oil on a frying pan, then put the prepared raw leek box and fry it on the minor fire until golden brown on both sides.
- It is better to use warm water for the noodles to be softer.
- The skin should be thinner so there will be no unfamiliarity.
- Use a minor fire for the fried leek box. Just brush a little oil, don't put too much oil.